Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, easy spinach namul with garlic-flavoured sesame oil. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Sigeumchi-namul is a Korean side dish made of blanched spinach seasoned with soy sauce, garlic, and toasted sesame oil. The spinach is only slightly cooked, leaving it a little crispy, but still soft and tasty. Because it's so easy to make and so delicious, it's a very popular and common side dish among Koreans.
Easy Spinach Namul with Garlic-Flavoured Sesame Oil is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Easy Spinach Namul with Garlic-Flavoured Sesame Oil is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook easy spinach namul with garlic-flavoured sesame oil using 7 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Easy Spinach Namul with Garlic-Flavoured Sesame Oil:
- Get 1 bunch Spinach
- Get 2/3 tbsp Garlic-flavoured sesame oil
- Take 1 tsp Soy sauce
- Make ready 1 Umami seasoning
- Take 1 Salt
- Prepare 1 Pepper
- Get 1 Toasted sesame seeds
Spinach is one of the most common ones. It typically is served as part of the three color vegetable dishes (samsaek namul) served on traditional holidays. Sigeumchi namul is also highly common in bibimbap. Mix together the soy sauce, sesame oil, garlic and sesame seeds in a bowl.
Instructions to make Easy Spinach Namul with Garlic-Flavoured Sesame Oil:
- 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.
- 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.
- Handling the spinach carefully makes it juicy and tender. Season with a small amount of soy sauce and sesame oil.
- 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.
- 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!
- [Related recipe] 8-ingredient bibimbap with plenty of vegetables. - - https://cookpad.com/us/recipes/147049-8-namul-bibimbap-with-lots-of-vegetables
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Quickly shock the spinach with ice cold water to stop the cooking process. [Photograph: Vicky Wasik] Sigeumchi namul is a classic Korean banchan of blanched spinach marinated in a garlic- and sesame-scented dressing. Served at cool room temperature, this side dish is light and refreshing, perfect alongside spicy Korean barbecue, hot and cheesy fire chicken, warming knife-cut noodle soup, a hearty bossam spread, or as part of any simple weeknight dinner. Mix the soy sauce, sesame oil, seeds, salt, garlic, and sugar, and mix all of these ingredients into the spinach. Use more or fewer of these ingredients depending on your preference or the preference of those dinner guests to which you plan to serve the salad. The Korean Spinach Namul and Bean Sprout Namul are two popular side dishes among meal prep menus in Japan.
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