Spinach namul

Name: Spinach namul
Yield: Serves 2
Cuisine: Korean
Ingredients: 60 ml/4 tbsp dark soy sauce; salt; 500 g/18 oz spinach; 2 small garlic cloves, crushed; 30 ml/2 tbsp vegetable oil; 3 ml/½ tsp rice wine; 20 ml/4 tsp sesame seeds; 20 ml/4 tsp sesame oil

Preparation info

Serves
2

Difficulty
Easy

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.

Ingredients

500 g/18 oz spinach
60 ml/4

Asia
Korea
Side dish
Vegan

Method

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.
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