Sukkju Namul (v) Recipe

Bring water to boil

Fill a large pot with 4–5 cups (about 1 liter) water and bring to a rolling boil. Add 1 tablespoon coarse salt to the water — this seasons and helps the spinach retain color.

Blanch spinach

Working in batches if necessary, add the spinach to the boiling water and blanch for 20–30 seconds for baby spinach or 45–60 seconds for mature spinach, until wilted but still bright green.

Ice bath

Immediately transfer the spinach to a large bowl of ice water to stop cooking and preserve color. Let cool for 1–2 minutes.

Drain and squeeze

Drain the spinach in a colander, then gather small handfuls and firmly squeeze out excess water. Repeat until spinach is only moist, not dripping. Roughly trim or remove long stems if desired and cut into 1–2 inch lengths for easier eating.

In a small bowl, combine 2 tablespoons soy sauce, 1 1/2 teaspoons toasted sesame oil, 1 teaspoon minced garlic, 1 tablespoon toasted sesame seeds, 1/2 teaspoon sugar, 1/4 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon gochugaru if using. Stir until sugar and salt are dissolved and mixture is uniform.

Taste the sauce and adjust: add a little more soy sauce for saltiness, more sesame oil for aroma, or more gochugaru for heat. Remember the spinach itself will carry some seasoning from the blanching salt.

Place the squeezed, cut spinach in a mixing bowl. Pour the seasoning over the spinach.

Using clean hands or two spoons, gently toss and press the seasoning into the spinach so the sauce is distributed evenly and excess moisture is released. Taste and adjust seasoning if needed (a pinch more salt or a few drops of sesame oil).

If using, drizzle 1/2 teaspoon neutral oil to give a glossy finish. Transfer to a serving dish and sprinkle 1/2 teaspoon extra toasted sesame seeds on top as garnish.

Serve at room temperature or slightly chilled as a banchan (side dish). Store leftovers in an airtight container in the refrigerator for up to 2 days; consume promptly as texture will soften over time.