Sesame Spinach Namul
A classic Korean side dish of briefly blanched spinach lightly seasoned with soy, garlic, sesame oil, and seeds.
Servings Ingredient Calculator
Default: 3–4 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Spinach300g
- Salt½작은술 (½ tsp)
- Scallion2큰술 (2 tbsp sliced)
🥣 Sauce & Seasoning
- Soup soy sauce1큰술 (1 tbsp)
- Minced garlic½작은술 (½ tsp)
- Sesame oil1큰술 (1 tbsp)
- Toasted sesame seeds1큰술 (1 tbsp)
👨🍳 Cooking Steps
Trim tough roots and yellow leaves, then wash until the water runs clean.
Salt a pot of boiling water and blanch spinach roots-first for 30–40 seconds.
Lift out once vivid green and cool immediately in cold water.
Gently squeeze out water one handful at a time, then loosen the spinach.
Add soup soy sauce, garlic, sesame oil, scallion, and sesame seeds; toss lightly.
Taste, plate, and finish with a little more sesame.
🌟 Pro Chef Tips
- • Keep blanching to 30–40 seconds for bright color.
- • Press gently instead of twisting hard when squeezing out water.
⚠️ Avoid Common Pitfalls
- ❌ Overblanching makes spinach soft and dull.
- ❌ Excess water dilutes the seasoning.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.