Small dish of Spinach Namul
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Spinach Namul


Korea   -   Sigeumchi-namul
Makes:
Effort:
Sched:
DoAhead:  		 12 oz
**
25 min
Yes		 Spinach is popular in Korea, often used to make namul (seasoned vegetable) for use as a Banchan (small side dish). The recipe makes enough for about 10 banchans, or sides for 3 to 4 (see Yield).

1
2
1
1-1/2
1
1
1
#
cl
med
T
T
t
t
Spinach (1)  
Garlic
Scallion
Soy Sauce
Sesame Oil, dark
Chile Flake (2)
Sesame, toasted (3)
Do Ahead
  1. If not on hand, prepare Toasted Sesame Seeds.  - (10 min)
  2. Cut roots from SPINACH and float wash. Remove substandard leaves. Break off stems, but retain them for the recipe. Drain both well - I use a salad spinner. The Spinach can now be loosely bagged in plastic and refrigerated overnight, or even to the following day if it isn't wet (20 min) .
Make   -   (20 min)
  1. Cut Spinach Stems to about 1-1/2 inches long.
  2. Bring plenty of lightly salted Water to a rolling boil. Dump in Spinach Stems and swish around for 1-1/4 minute not longer. Scoop out and refresh in cold running water. Squeeze out as much water as you can.
  3. Bring Water back to a boil. Dump in Spinach Leaves and swish around for 40 seconds not longer. Strain and refresh in cold running water. Squeeze out as much water as you can.
  4. Place the lump of Spinach Leaves on your cutting board and make several cuts each way at right angles to cut it into manageable sizes.
  5. Crush GARLIC and chop very fine. Slice SCALLION very thin crosswise. Mix in a spacious mixing bow.
  6. Mix in Soy Sauce, Sesame Oil, Chili Flake and Spinach Stems.
  7. By hand, mix in Spinach, pulling apart any lumps you feel until all is evenly distributed.
  8. Serve warm or at room temperature, garnished with Toasted Sesame.
NOTES:

  1. Spinach:

      This should be very fresh crisp bunches of mature spinach - never 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 at least 8 ounces of leaves and 6 ounces of stems after washing and spinning dry. For details see our Spinach page.

  2. Chili Flake

      [Gochu-garu]   This must be Korean flake, which is moderately hot, while others may be very hot. The amount given is barely noticeable - increase if you wish.

  3. Sesame Seeds, Toasted:

      These are an essential item for Chinese, Southeast Asian, Japanese and Korean cooking, so should always be on hand for these cuisines. They are available already toasted in Asian markets, but are better and more reliable freshly made at home. See our easy recipe Toasted Sesame Seeds. Sealed in an air tight jar, away from heat and sunlight, they will keep for several months.

  4. Yield:

      Yield weight of 12 ounces is for very good bunches of Spinach, and using all the stems. If you use only half the stems it will be 9 ounces, but there is no reason not to use all the stems, they are sweeter than the leaves.
  5. 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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