Spinach ‘Namul’

Name: Spinach ‘Namul’
Yield: 4 servings
Cuisine: British
Ingredients: 1 bunch (*250 to 300g) Spinach; 1 tablespoon Sesame Oil; 1 clove Garlic *grated; 1/4 teaspoon Salt; 1/4 teaspoon Asian Chicken Bouillon Powder *optional; 1/4 teaspoon Soy Sauce; 1 tablespoon Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

One of my favourite Spinach dishes is Japanese ‘Goma-ae’ Spinach. This is another favourite. ‘Namul’ is a Korean dish and it is very popular in Japan, too. Sesame Oil and Garlic are often used to season ‘Namul’. This dish can be prepared in the same way as ‘Goma-ae’. When I find a bunch of fresh large Spinach with thick leaves, I cook ‘Goma-ae’ OR this ‘Namul’.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

1 bunch(*250 to 300g) Spinach
Sauce
1 tablespoonSesame Oil
1 cloveGarlic *grated
1/4 teaspoonSalt
1/4 teaspoonAsian Chicken Bouillon Powder *optional
1/4 teaspoonSoy Sauce
1 tablespoonToasted Sesame Seeds

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Steps

1

Wash Spinach well and blanch in boiling water. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. *Note: DO NOT over-cook Spinach because it should retain tender-crisp texture.

How To Blanch Spinach
2

Combine all the Sauce ingredients in a mixing bowl. Trim the bottom of Spinach, cut into 4-5cm in length, add to the sauce, and mix to combine.