Serving 150930b
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Spinach Namul
Korea
  -   Sigeumchi-namul
Makes
Effort:
Sched:
DoAhead:  
6-3/4 oz  
**
30 min  
Yes
Spinach is a popular vegetable in Korea, often used to make namul (seasoned vegetable) for use as a Banchan (small side dish). This is one namul that is always made from the fresh vegetable, never dried. The recipe makes about 6-3/4 ounces, enough for about 6 banchans.



14
1
2
1
1-1/2
1/2
1/2
oz
t
cl

T
T
T
Spinach (1)  
Salt
Garlic
Scallion
Soy Sauce
Sesame Oil, dark
Sesame, toasted (2)
Make   -   (30 min)
  1. Cut roots from SPINACH and float wash it. Remove substandard leaves and stems. Drain well (I use a salad spinner).
  2. Bring plenty of Water to a rolling boil, with 1 t Salt. Dump in Spinach and swish around for 30 seconds not longer. Refresh in cold running water. Squeeze out as much water as you can.
  3. Pile Spinach on your cutting board and make several cuts at right angles to cut it into manageable size.
  4. Crush GARLIC and chop very fine. Slice SCALLION very thin crosswise. Mix.
  5. In spacious mixing bowl, mix Soy Sauce with Garlic mix and Sesame Oil.
  6. By hand, mix in Spinach, pulling apart any lumps you feel until all is evenly distributed.
  7. Serve warm or at room temperature, garnished with Toasted Sesame.
NOTES:
  1. Spinach:   This should be a very fresh crisp bunch of mature spinach - not baby spinach, a bland product for bland people. If the spinach doesn't look real good (it's usually best when it is cheapest), buy more. You want to end up with between 5 and 6 ounces of leaves after washing, stemming and spinning dry. For details see our Spinach page.
  2. Sesame Seeds:   Toasted sesame seeds are almost always used. If you don't have them, just dry pan roast white sesame seeds, stirring and shaking, until they are a medium blonde color. For details see our Toasted Sesame Seeds page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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