Spinach namul

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

Using the stems as well as the leaves of the spinach gives a subtle crunch to complement the smooth texture of the greens. The hint of bitterness in the spinach is offset by the salty soy sauce.


  • 500 g/18 oz spinach
  • 60 ml/4


  1. Trim the ends of the spinach stalks. Cut the leaves and stalks into 10cm/4in lengths. Boil the spinach in a pan of lightly salted water for 30 seconds. Drain, and rinse under cold running water.
  2. Mix the soy sauce, garlic, sesame oil and rice wine together in a large bowl. Add the spinach and coat the leaves and stems with the seasoning mixture. In a dry pan lig