Korean Spinach Namul (Sigeumchi Namul)

Ingredients

• 2 bags Spinach (about 300 g each, washed)
• 1 tablespoon Salt (for blanching water)
• 2 teaspoons Salt (for seasoning, adjust to taste)
• 2 teaspoons Sesame Oil (toasted sesame oil preferred)
• 2 teaspoons Minced Garlic (optional, fresh minced)
• 2 tablespoons Sesame Seeds (toasted if possible)
• 4 cups Ice Water (for shocking spinach)

Instructions

1. Boil Water with Salt

   Fill a large pot with water, add 1 tablespoon salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

2. Blanch the Spinach

   Add the washed spinach to the boiling water and blanch for exactly 10 seconds.

   Time: PT10S

   Temperature: 100°C

3. Shock in Ice Water

   Immediately transfer the blanched spinach to a bowl of ice water and let sit for 30 seconds.

   Time: PT30S

   Temperature: 0°C

4. Drain and Squeeze

   Drain the spinach in a colander and gently squeeze out excess water with clean kitchen towels or a salad spinner.

   Time: PT2M

5. Season and Mix

   In a large bowl combine the spinach with 2 teaspoons salt, 2 teaspoons toasted sesame oil, 2 tablespoons toasted sesame seeds, and 2 teaspoons minced garlic (optional). Toss until evenly coated.

   Time: PT3M

6. Store

   Transfer the seasoned spinach to an airtight container and refrigerate. It keeps for up to 10 days.

   Time: PT1M

   Temperature: 4°C

Nutrition Facts

Calories

155

Protein

4 g

Carbohydrates

8 g

Fat

12 g

Fiber

4 g