Finding the ingredients
You can open unfamiliar ingredients directly from the list. Many Korean pantry basics are easiest to find in Asian grocery stores or online, while fresh ingredients can often be handled more flexibly.
Spinach Namul (Korean Spinach Side Dish, 시금치나물)
Category: Beilagen🕒 20 mins🍽️ 3 servings
From my kitchen
How I cook this at home
I keep this recipe practical for everyday cooking: clear steps, linked ingredients, and small notes from my kitchen so you can make it realistically in Germany too.
My notes for this recipe
In Germany, spinach is usually sold in two forms: spinach with roots or loose spinach leaves. Spinach with roots is more common in winter or at traditional markets. It often tastes a little sweeter and richer, which works very well for Korean dishes like spinach namul.
Loose spinach leaves from the supermarket are more convenient and also work well. You can use either type. The important part is to cool the spinach after blanching and gently squeeze out the water so the namul does not become watery.
Spinach namul is a classic Korean side dish with rice. It also works very well in kimbap or as the green topping for bibimbap. Since spinach spoils quickly, I keep it in the fridge and try to eat it within 1–2 days.
Quick tips
- Read the ingredients and steps once before you start.
- Prepare the sauce, vegetables, and toppings first so cooking feels calmer.
- Adjust the final flavor gently with soy sauce, salt, sugar, or sesame oil.
How I cook it
Wash the spinach thoroughly. If you use spinach with roots, clean the root ends especially well because soil often stays there.
Bring about 700 ml of water to a boil in a pot and add 1/2 teaspoon of salt.
Add the spinach to the boiling water. If you use spinach with roots, place the root ends in the water first. Blanch for about 30 seconds.
Transfer the blanched spinach immediately to cold water. Gently squeeze out the excess water, but do not squeeze too hard so the spinach stays a little juicy.
If the leaves are very large, cut them into bite-sized pieces. Small spinach leaves from the supermarket can usually be left whole.
Place the spinach in a bowl and gently loosen the leaves. Add sesame oil, minced garlic, and soup soy sauce or fish sauce.
Mix gently and adjust with a small pinch of salt if needed. Alles vorsichtig mischen und bei Bedarf mit einer kleinen Prise Salz abschmecken.
Lightly crush sesame seeds and sprinkle them on top.
Small notes
Wash the spinach thoroughly. If you use spinach with roots, clean the root ends especially well because soil often stays there.
Bring about 700 ml of water to a boil in a pot and add 1/2 teaspoon of salt.
Add the spinach to the boiling water. If you use spinach with roots, place the root ends in the water first. Blanch for about 30 seconds.
Transfer the blanched spinach immediately to cold water. Gently squeeze out the excess water, but do not squeeze too hard so the spinach stays a little juicy.
If the leaves are very large, cut them into bite-sized pieces. Small spinach leaves from the supermarket can usually be left whole.
Place the spinach in a bowl and gently loosen the leaves. Add sesame oil, minced garlic, and soup soy sauce or fish sauce.
Mix gently and adjust with a small pinch of salt if needed.
Lightly crush sesame seeds and sprinkle them on top.
Ingredients you can open and learn about
Small questions that often come up
Can beginners make this recipe?
Yes. Read through the steps once and prepare the ingredients first. That makes the recipe much easier to follow.
Where can I find Korean ingredients?
Asian grocery stores, Korean online shops, and larger supermarkets with an Asian section are usually the easiest places to start.