Spinach Namul

Name: Spinach Namul
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 2 servings
Cuisine: asian
Ingredients: Kosher salt; 5 to 6 ounces spinach (1 large bunch, ends trimmed; do not use baby spinach); 1 tablespoon toasted sesame seeds; 2 small cloves garlic, grated; 1 teaspoon toasted sesame oil; 1 teaspoon soy sauce

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 2 servings

Wilted spinach with sesame is one of the simplest, most classic kinds of banchan out there. I always have spinach in my fridge and love that this recipe comes together in minutes. This version from my book Hand Taste: Cook Like a Korean Grandmother makes a perfect vegetable side dish.

Level: Easy

Total: 10 min
Active: 10 min

Yield: 2 servings

Ingredients

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Kosher salt

5 to 6 ounces spinach (1 large bunch, ends trimmed; do not use baby spinach)

1 tablespoon toasted sesame seeds

2 small cloves garlic, grated

1 teaspoon toasted sesame oil

1 teaspoon soy sauce

Directions

Bring a medium pot of salted water to a boil and fill a large bowl with ice water. Add the spinach to the boiling water and cook until wilted, no more than 1 minute. Using a spider or slotted spoon, lift the spinach out of the water and plunge into the ice water. Squeeze the water out of the spinach and cut into bite-sized pieces.
In a mortar and pestle or mini food processor, briefly crush the sesame seeds. (Don’t overdo it or they’ll turn into a paste.)
In a medium bowl, mix together the spinach, garlic, sesame seeds, sesame oil, soy sauce and a pinch of salt. Using your hands, mix everything well and serve at room temperature. Leftovers will keep in an airtight container in the refrigerator for up to 3 days.