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Kim Jin-soon's Spinach Namul

A spinach namul that brings out the natural sweetness of spinach by briefly blanching it in salted water and tossing it cleanly with seasoned salt and sesame oil.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Blanching the spinach for more than 30 seconds will break down its texture, so it is important to blanch it only briefly and cool it quickly in cold water.
  • Seasoning with seasoned salt instead of soy sauce or fish sauce prevents discoloration and gives a clean umami without any heaviness.
  • Adding salt to the blanching water brings out the vivid green color of the spinach and removes its characteristic earthy smell.

Recommended for

  • Those who have struggled with spinach namul becoming tough or retaining a bitter taste.
  • Those who want to easily make a clean and savory classic side dish.
  • Those looking for a refined namul side dish that goes well with bibimbap or holiday table settings.

Shop ingredients on Coupang(Ad)

SpinachLarge green onionCarrotFine saltMinced garlicSesame oilSeasoned saltToasted sesame seeds

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