Korean Seasoned Spinach (Garlic Sesame Oil Blanched Namul)
Quick answer
Sigeumchi-namul blanches 300 grams of spinach in salted boiling water for exactly 30 seconds - any longer and the leaves turn mushy.
What makes this special
- Sigeumchi-namul seasons blanched spinach with minced garlic and nutty toasted sesame oil.
- Salted boiling water, precisely 30 seconds; longer and the texture collapses
- Hand-massaging works garlic and sesame oil evenly between every leaf
Key ingredients
Core cooking flow
- 1 Rinse 300g of spinach under cold running water, fanning the leaves open to f...
- 2 Add 1 teaspoon of salt to a pot of vigorously boiling water, lower in the sp...
- 3 Lift the spinach out after 30 seconds and plunge it directly into cold water...
Sigeumchi-namul blanches 300 grams of spinach in salted boiling water for exactly 30 seconds - any longer and the leaves turn mushy. An immediate rinse in cold water stops the cooking and locks in the bright green color. After squeezing out as much water as possible, the spinach is cut into 5-centimeter lengths and dressed by hand with minced garlic, soy sauce, sesame oil, and a pinch of salt. Mixing by hand rather than with utensils ensures the seasoning reaches every fold and crevice of the wilted leaves. Sesame seeds finish the dish with a light crunch, and the result is a clean, nutty-flavored namul that appears on nearly every Korean home-cooked table.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Rinse 300g of spinach under cold running water, fanning the leaves open to flush out soil from between the stems and roots.
Be thorough, as sand and grit hide in the tightly packed base.
- 2Season
Add 1 teaspoon of salt to a pot of vigorously boiling water, lower in the spinach, and blanch for exactly 30 seconds, keeping the heat high so the water stays at a full boil.
- 3Heat
Lift the spinach out after 30 seconds and plunge it directly into cold water to stop cooking and lock in the bright green color.
Lift out and firmly squeeze with both hands to remove as much water as possible.
- 4Season
Place the squeezed spinach on a cutting board and cut it into 5cm lengths.
Uniform pieces make it easy to pick up with chopsticks and help the seasoning coat evenly in the next step.
- 5Season
Place spinach in a bowl with 1/2 teaspoon minced garlic, 1 teaspoon soy sauce, 1 teaspoon sesame oil, and a pinch of salt.
Rub and press with your fingers until the seasoning coats every surface of the leaves.
- 6Finish
Transfer to a serving plate and finish with 1/2 teaspoon sesame seeds.
Gently crush them between your palms first to wake up their nutty fragrance, then scatter them evenly over the spinach.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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