Ingredients
- 300 g / 10.5 oz spinach
- 1 small garlic clove, finely grated
- 10 mL / 2 tsp soy sauce
- 5 mL / 1 tsp toasted sesame oil
- 3 g / 1 tsp toasted sesame seeds
Method
- Bring ample water to a boil and prepare cold water.
- Blanch spinach just until wilted, then transfer to cold water.
- Drain and gently squeeze; cut long stems once or twice.
- Mix seasonings separately, toss with spinach, and taste before adding salt.
Equipment
Pot, Colander, Mixing bowl
Storage
Cool promptly, cover, refrigerate, and use conservatively within 2 days pending kitchen validation.
Substitutions
Verify tamari if gluten-free is required. For sesame allergy, omit both oil and seeds and re-balance seasoning.
Allergens
Soy, Sesame, Wheat may be present in soy sauce
Cultural context
Namul encompasses many seasoned plant dishes; this spinach preparation is one useful version, not a universal formula.
Related dishes
Steamed rice, A mixed banchan table
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