Yoon Yi-ryeon's Spinach Namul

Cooking tips 💡

• The red base of the spinach root is where the sweetness is most concentrated, so never cut it off—always include it when mixing.
• If the blanched spinach is not cooled sufficiently in cold water, the residual heat will turn the green color yellowish and ruin the crisp texture.
• Using low-salt, yellowish traditional doenjang or commercial miso doenjang blends smoothly with the nutty flavor of the peanut powder.
• Peanut powder can be omitted, but adding just a little lightens the heavy vegetable taste and makes it as delicious as a salad.

Recommended for 🙋

• ⭐Those who want to try a different, unique recipe instead of ordinary spinach namul.
• ⭐Those who want to feed spinach deliciously even to children who dislike vegetables, with the nutty peanut flavor.
• ⭐Those who want to enjoy a deep savory taste through the harmony of doenjang and peanut powder.