Authentic home cooking from Japan, with US measurements. 
Water Spinach and Bean Sprout Namul
The slimy leaves and crunchy stems of water spinach make this dish irresistible. It pairs perfectly with bean sprouts and is rich in dietary fiber. The origin of this recipe: Water spinach has become more common in supermarkets recently. When unsure how to cook it, I decided to try making namul.
Water Spinach and Bean Sprout Namul
The slimy leaves and crunchy stems of water spinach make this dish irresistible. It pairs perfectly with bean sprouts and is rich in dietary fiber. The origin of this recipe: Water spinach has become more common in supermarkets recently. When unsure how to cook it, I decided to try making namul.
Open in Cookpad AppSteps
- 1
Wash the water spinach, trim the tough parts at the bottom, and cut into 1-inch pieces. Roughly separate the stems and leaves. Wash the bean sprouts.
- 2
Bring water to a boil and cook the bean sprouts and the stems of the water spinach. Once the water boils again, add the leaves and blanch briefly, then drain in a colander.
- 3
To prevent the water spinach from discoloring, submerge the colander with the bean sprouts and water spinach in cold water several times. Once cooled, drain again.
- 4
Finally, squeeze out excess moisture by hand and mix with the ☆ ingredients in a bowl.
- 5
2013/8/29
This recipe became popular! I'm so happy because it's a favorite of mine. Thank you for making it!
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