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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.

Jamie Purviance
Source: EatingWell Magazine, July/August 2010

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 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.

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  • Coarsely chop the spinach. Place in a bowl and mix in sesame seeds, soy sauce, sesame oil and garlic. Serve at room temperature.

Tips

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.

Nutrition Facts

56 calories; protein 3.2g; carbohydrates 4.3g; dietary fiber 2.4g; sugars 0.4g; fat 3.6g; saturated fat 0.5g; vitamin a iu 9151.9IU; vitamin c 8.8mg; folate 129.7mcg; calcium 142.9mg; iron 3.5mg; magnesium 85.1mg; potassium 425.4mg; sodium 150.8mg; thiamin 0.1mg.
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