Korean Rustic Spinach Namul
Korean spinach (시금치 나물) is one of the most popular side dish (banchan) in Korean restaurants.
Generally they are seasoned in salt and sesame oil, and most people think that is the one and only way of making Korean spinach. But there are more…
I have posted my version of Korean spinach before and today I would like to add one more.
This one is more of southern style rustic version and brings different flavor to the ordinary Korean spinach.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tsp sesame oil
- 2 tsp sesame seeds
- 1 garlic clove finely minced
- 1 bunch spinach remove stems
- 2 tsp korean soybean paste (doenjang)
- 2 tsp korean chili paste (gochujang)
- Carbohydrate 0.99682499857271 g
- Cholesterol 0 mg
- Fat 3.74872499697682 g
- Fiber 0.397250004884627 g
- Protein 0.615349998920859 g
- Saturated Fat 0.52966499957656 g
- Serving Size 1 1 Serving (7g)
- Sodium 1.44499999933048 mg
- Sugar 0.599574993688083 g
- Trans Fat 0.167462499867253 g
- Calories 38 calories
1. Cut off the tips of the spinach and clean thoroughly. 2. Boil a pot of water and blanch the spinach for 1 minute. 3. Rinse under cold water and squeeze out making a ball shape to remove some water. 4. Untangle to spinach in a mixing bowl, cut into a few sections. 5. Add the rest of the ingredients into the bowl, using your finger tips to smear the soybean paste and chill pasts together to combine first, and then toss everything together as you gently massage around the spinach so that every strand of spinach will be seasoned. 6. Taste and adjust seasoning as you like.
