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Ingredients
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Blanched Spinach
Seasoning
Method
Blanched Spinach
- 1
Prepare boiling and ice baths
Bring 4 cups of water to a rolling boil in a medium pot. Add 1 tsp coarse salt to the boiling water. Meanwhile, fill a large bowl with 1 cup of ice cubes and about 2 cups cold water to make an ice bath.
- 2
Blanch spinach
Working in two batches if necessary, add the spinach to the boiling water and submerge for 20–30 seconds, just until bright green and wilted but still tender. Do not overcook.
- 3
- 4
Remove excess moisture and chop
Gather the drained spinach into a rung cloth or paper towels and squeeze firmly to remove as much water as possible (this step is important — aim for spinach that will not drip). Transfer to a cutting board and roughly chop into 1-inch lengths. Place in a mixing bowl.
Seasoning
- 5
Combine seasonings
In a small bowl, whisk together 1 tsp minced garlic, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp toasted sesame seeds, 1 tsp kosher salt, 1/4 tsp white or black pepper, 1/2 tsp rice vinegar (optional), and 1/4 tsp sugar (optional) until sugar and salt are mostly dissolved.
- 6
Mix spinach and seasoning
Pour the seasoning over the chopped, drained spinach. Using clean hands or two spoons, gently toss and massage the seasoning into the spinach for about 20–30 seconds until evenly coated. Taste and adjust seasoning: add a pinch more salt or 1/2 tsp soy sauce if it needs more umami, or more sesame oil for richness.
- 7
Finish and rest
Transfer the namul to a serving dish. Sprinkle an additional small pinch of toasted sesame seeds on top for garnish. Let rest 5 minutes to allow flavors to meld; can be served warm, room temperature, or chilled.
- 8
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving again, stir and adjust seasoning if flavors have muted.