Spinach Namul (Seasoned Korean Spinach Side Dish, 시금치나물)
In Germany, spinach is typically sold in two forms: spinach with roots and spinach leaves only. Spinach with roots, often available in winter or at traditional markets, is known for its sweeter and richer flavor. This type is perfect for Korean dishes like spinach namul. On the other hand, spinach sold as just leaves, which is more common in supermarkets, is convenient for quick preparation and works well for salads or stir-fries. Both types can be used for namul, but rooted spinach offers a slightly better taste and texture.
Spinach namul is a classic Korean side dish that pairs wonderfully with rice and other meals. It’s also a great filling for kimbap, which I’ve introduced in previous recipes. Just keep in mind that spinach can spoil quickly, especially in summer, so it’s best to consume it within 1–2 days if stored in the fridge.
Instructions
Wash the spinach: Spinach grows in soil, so if you find spinach with roots, you’ll need to clean it thoroughly. Spinach with roots has a sweeter taste, so it’s worth trying if you can find it!
Boil water: In a pot, bring 700ml of water to a boil and add 1/2 teaspoon of salt.
Blanch the spinach: Add the spinach to the boiling water. If using rooted spinach, start by placing the roots in the water first. Blanch for about 30 seconds—this process, called blanching, is a common step in Korean vegetable dishes to lightly cook the greens.
Cool the spinach: Transfer the blanched spinach to cold water to cool, then gently squeeze out the excess water. Be careful not to squeeze too hard, as the spinach should retain some moisture.
Prepare the spinach: If the spinach leaves are large, cut them into bite-sized pieces. For the smaller spinach commonly found in German supermarkets, you can leave the leaves whole.
Season the spinach: Place the spinach in a bowl and gently loosen the leaves. Add 2/3 tablespoon of sesame oil.
Add garlic: Mix in minced garlic. If you don’t like garlic, you can reduce the amount.
Add fish sauce or soy sauce: Add 2/3 tablespoon of tuna fish sauce or soup soy sauce. If needed, adjust the seasoning with a pinch of salt.
Finish with sesame seeds: Crush some sesame seeds and sprinkle them on top for an extra nutty flavor.
Enjoy your delicious spinach namul!
