Easy Spinach Namul with Garlic-Flavoured Sesame Oil

Easy Spinach Namul with Garlic-Flavoured Sesame Oil

For a juicy and tender spinach namul, don't squeeze the spinach too hard when draining the excess water, and handle the spinach with care.

Ingredients: 2-3 servings

1 bunch
Garlic-flavoured sesame oil (Recipe ID: 2312035)
2/3 tablespoon
Soy sauce
1 teaspoon
Umami seasoning
to taste
to taste
to taste
Toasted sesame seeds
as needed


1. Add some salt (not listed in the ingredients) to plenty of boiling water and blanch the spinach quickly to retain the colour. Rinse and squeeze lightly to remove the excess water. Cut into bite sizes.
2. Sprinkle lightly with salt and gently squeeze out the water. I use salt to do this to retain its nice colour, but it's the same concept as using soy sauce to fix the colour.
3. Handling the spinach carefully makes it juicy and tender. Season with a small amount of soy sauce and sesame oil.
4. If garlic-flavoured sesame oil is not available, substitute with a mixture of 2/3 tablespoon of sesame oil and 1/4 teaspoon of salt. The amount of the other ingredients will remain the same.
5. Add umami seasoning (dashida or Chinese chicken stock granules are also OK), pepper and salt (if necessary), and mix well. Sprinkle with toasted sesame seeds to finish!
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Story Behind this Recipe

The spinach namul is a staple for bibimbap. When spinach is in season, I make this often. If you keep a stock of garlic-flavoured sesame oil (Recipe ID: 2312035) in your fridge, you can make seasonal vegetable namul anytime.