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“In Korea there is an entire category of side dishes called namul. These are boldly seasoned vegetables from the land and the sea. This particular recipe reflects Korea's love of both spinach and sesame seeds. The seeds are always toasted before serving for a boost of flavor. This namul can be served alone or as one of the colorful elements in bibimbap. ”
¼ cup water
1 pound baby spinach (about 20 cups)
1 tablespoon toasted sesame seeds (see Tip)
2 teaspoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
1 small clove garlic, minced
1Place water in a very large pot or Dutch oven and bring to a boil over high heat. Add spinach and cook, stirring frequently, until completely wilted, 2 to 3 minutes. Transfer to a colander and let stand until cool enough to handle. Squeeze out excess water.
2Coarsely chop the spinach. Place in a bowl and mix in sesame seeds, soy sauce, sesame oil and garlic. Serve at room temperature.
Kitchen Tip: To toast nuts and seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.