Rinse the spinach well, and cut into 4-5 cm long pieces. Cut the carrot into fine thin strips.
In a saucepan, pour in enough water to cover the bean sprouts and carrot, then turn on the heat. Refer to this recipe for instructions on boiling bean sprouts - Recipe ID: 2317431.
Add in the spinach stems once the water begins to boil gently.
Add in all of the spinach leaves right before it boils, and give it a quick stir.
Let it boil for a few seconds, then drain in a colander. Don't let it soak in the water, or it will become watery. Lightly shake the colander up and down to drain the water and cool down the vegetables.
Drizzle with sesame oil while it is still hot. Add the namul stock after it has cooled, but it's a good idea to add it in a bit at a time while checking the taste.
The flavor will intensify as time passes, so it's good to season lightly. You can always add more seasoning later on!
Tip: When you don't have any namul base sauce - mix the following.
Salt: 1/2 teaspoon; pepper: a small amount; sesame oil: 2 teaspoons; MSG: a small amount; garlic: to taste
You're finished. It's so simple that even my cooking-impaired daughter was able to make it.
Homemade namul stock is easy to make and store, so it's convenient to keep it around at room temperature. Recipe ID: 2357837.
Please also take a look at Bean Sprout Namul - How to Boil Crunchy Bean Spouts Recipe ID: 2317431.
Story Behind this Recipe
I've been able to increase my vegetable intake more easily ever since I started making a basic namul sauce or namul base. It's really convenient for bento or when you're busy. It also makes me happy that you can easily turn this into bibimbap by adding cooked ground meat to mixed namul!
The bean sprouts will break easily so don't squeeze them much. It's a bit of a hassle, but soak the spinach stems in hot water first. This little extra time is what makes the dish delicious. The bean sprouts will be crunchy without being watery if you boil them starting from cold water. It's worth a try~.