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Another Korean Spinach, the rustic version

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February 22, 2012

Another Korean Spinach, the rustic version




 Korean spinach (shigumchi namool) is one of the most popular side dish (banchan) in Korean restaurants.
Generally they are seasoned in salt and sesame oil, and most people think that is the one and only way of making Korean spinach. But there are more...

I have posted my version of Korean spinach before and today I would like to add one more.
This one is more of southern style rustic version and brings different flavor to the ordinary Korean spinach. This is how my mother use to make and it is delicious.

Don't worry, I won't put shrimp powder this time.
This is a total vegan dish and as healthy as it can be.
I sometimes empty out a bowl of rice with just this spinach alone without anything else for my lunch.
It is a satisfying and feel good food.


For this recipe, look for spinach that are shorter in length and has a pinkish color on the root.
They are tenderer and sweeter, close to the Korean origin. 



Ingredients:

1 bunch spinach
2 teaspoon Korean soybean paste (doenjang)
2 teaspoon Korean chili paste (gochujang) 
1 garlic clove, finely minced
2 teaspoon sesame oil 
2 teaspoon sesame seeds 

Here is how to: 


I cut off the tips, then I heard someone whispering me with a still small voice...


"May I have some snacks, please...?"


Feed to hamsters if you have. They love it.

FYI, I do NOT like hamsters.

Unless your spinach is grown organic, you want to clean them well..,  really really well.
Use baking soda. Soak with 1 tbsp of soda for 5 minutes and rinse well.


Blanch in the boiling water for 1 minute.


Rinse under cold water.


Squeeze out water.


Untangle your spinach in a mixing bowl.
If your spinach is too long, cut into desirable size so that you don't get choked.


Here is the flavor crew.


Add doenjang,


and gochujang,


garlic, sesame oil, sesame seeds on top of your truly lovely spinach...


Using your finger tips, smear those two pastes together to bind.

If you have long fingernails or just got your nails done in the nail shop, you better get one of those disposable glove.
I know it is not the most environment friendly thing...


Time for the Korean tossing magic. Toss your spinach as you gently massage them together so the seasoning can incorporate with spinach, every single strand.


Taste and adjust the seasoning as you like. You can add more pastes as you wish...

Finished! Quite easy, wasn't it?
All you need is a bowl of rice to enjoy this flavorful side dish. Yum!


Mr. Popeye,

Where are you?

Your spinach is ready! 



Need a printable recipe? Click here.



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35 Comments:

At February 22, 2012 at 4:22 PM , Anonymous Erica Sommermann said...

what a great tip for cleaning the spinach!  i'm excited to try it out soon.  i saw some of this smaller variety of spinach at the farmers market last weekend--i will definitely have to go and get a few bunches!  :)  thanks for sharing this recipe, yum!

 
At February 22, 2012 at 4:46 PM , Anonymous lily hye soo said...

oh this looks so yummy. 

 
At February 22, 2012 at 6:02 PM , Anonymous Tammy Quackenbush said...

I've never made spicy spinach namul before. I will try this sometime. :)

 
At February 22, 2012 at 6:38 PM , Anonymous wildbutterfly26 said...

i love everything korean! and i love your blog. great tip on cleaning the veggies with baking soda. thanks.

 
At February 22, 2012 at 10:23 PM , Anonymous Yi @ Yireservation said...

I've always enjoyed banchan when I visit a Korean restaurant. Sometimes I even like the banchan more than the main course I get. Your spinach side dish looks absolutely delicious!
What's the difference between and doenjang and gochujang? I always get a big box of gochujang and use it for all the Korean dishes that call for the bean paste. Thanks for sharing!

 
At February 23, 2012 at 12:51 AM , Anonymous Rowena said...

Awww...the hamsters are so cute!  My son had mice so I had to get used to them.  I've only known about the vinegar-in-water tip for cleaning vegetables so this tip is good to know as well.  Will need to definitely restock on both of those korean pastes...I go through them fairly quick but never have time to go into Milan to buy more.  Oh, and congrats on being chosen for Blogs of Note!

 
At February 23, 2012 at 1:09 AM , Anonymous Sook said...

What a great recipe! So glad I found your site. I am Korean and LOVE Korean food. :)

 
At February 23, 2012 at 2:59 AM , Anonymous beyondkimchee said...

Ha ha! I, too, sometimes like the banchan more than the main dish. Doenjang is made of fermented soy bean and it is quite pungent. Gochujang is Korean red chili powder mixed in rice flour. Can't alternate each other in the recipe since they are completely different.

 
At February 23, 2012 at 3:00 AM , Anonymous beyondkimchee said...

Thank you Rowena. Mice sounds worse than hamsters. I am not a big fan of rodents.
Hope you can give this spinach a try. It is different than ordinary Korean spinach and it tastes good with rice.

 
At February 23, 2012 at 4:05 AM , Anonymous LucyL said...

Oh this sounds so tasty and something like 10-15 mins to make?! That's a yes for a weekday meal :)

 
At February 23, 2012 at 4:21 AM , Anonymous Starfall said...

wow.. thanks for sharing this ingredients, i taste it before back in japan.

 
At February 23, 2012 at 4:52 AM , Anonymous beyondkimchee said...

Yes, It only takes a few minutes to whip this up. Hole you like it, Lucy.

 
At February 23, 2012 at 7:40 AM , Anonymous Gria Loka said...

That's really cute of you to include cute hamster in your blog. Speaking of korean spinach, I went to a korean restaurant, couple weeks ago for dinner. I ordered Galbi and sticky rice. Anyways...what I really love of this restaurant is that we got a bunch of appetizers and one of them is the kind of spinach similar to yours. I may start learning how to make korean food. Super appetizing!

 
At February 23, 2012 at 8:20 AM , Anonymous George Lim said...

Was just missing those nice dishes I had in Seoul. This is great, will make one myself soon. Cheers! :)

 
At February 23, 2012 at 9:08 AM , Anonymous Alison Lewis said...

this look so good!

 
At February 23, 2012 at 10:50 AM , Anonymous Serena said...

This looks delicious! I love spinach!

 
At February 23, 2012 at 4:33 PM , Anonymous beyondkimchee said...

 Thanks Erica. Vegetables from farmers markets are the best. The short spinach is far better than the longer one. Hope they still have some.

 
At February 23, 2012 at 4:34 PM , Anonymous beyondkimchee said...

 Thank you. Cleaning vegetables and fruits with baking soda is great way to get rid of pesticides on the surface.

 
At February 23, 2012 at 4:36 PM , Anonymous beyondkimchee said...

 Thank you Gria. Korean side dishes are really appetizing and most of them are quite healthy. Hope you can start making Korean food at home.

 
At February 23, 2012 at 5:42 PM , Anonymous Hyosun Ro said...

I like doenjang in my namul dishes as well. Your spinach looks so fresh, and the dish looks delicious! 

 
At February 23, 2012 at 8:22 PM , Anonymous Dixiedevil69 said...

I love your step by step pics and again another yummy recipe!

 
At February 23, 2012 at 8:54 PM , Anonymous Vegekossj6 said...

can we request food?I started a blog in december the link is http://www.letswatcheverything.com. It is pretty much based on entertainment. I have all the latest movies that are out in theatres, tv shows, awards, video games, music and software. I have noticed that my traffic as incereased a little bit but not as much as i want it too. I been reading around and people have been saying the best way to get more traffic is to post on other blogs which will help any person out. Your article is very good. Thank you for taking the time to share with us.

 
At February 24, 2012 at 12:18 AM , Anonymous Robert TribaLink said...

what if I have a cat ? Can my cat have your mice ?

 
At February 24, 2012 at 1:17 PM , Anonymous Keith E Gerber said...

I cannot wait to try it, you make cooking look so simple.

 
At February 24, 2012 at 1:31 PM , Anonymous Angela Bell said...

I love spinach great  post

 
At February 24, 2012 at 2:01 PM , Anonymous Shuhan said...

ooh I love this! I think I actually prefer this rustic version, it sound spacked with flavour and hearty goodness!

 
At February 25, 2012 at 1:13 AM , Anonymous jerey lin said...

 I love your step by step pics and again another yummy recipe!

 
At February 25, 2012 at 2:22 PM , Anonymous Lukas said...

Really like this blog! And I also love the way you take photos of your food! :)


FFW.
- the Lukas

 
At February 25, 2012 at 3:58 PM , Anonymous Kitchentemptations said...

That is one perfect looking garlic bulb!

 
At February 27, 2012 at 3:06 AM , Anonymous LucyL said...

Thanks Holly, do you think i can use this recipe for cucumber instead? Haven't seen this type of spinach!

 
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At April 27, 2012 at 10:11 AM , Anonymous ysnszr said...

ımmmm.. thanks :)

 
At April 27, 2012 at 10:11 AM , Anonymous ysnszr said...

thanks

 
At April 27, 2012 at 10:34 AM , Anonymous ysnszr said...

thanks...

 
At May 18, 2012 at 3:08 AM , Anonymous Jovita said...

Thank you for the recipe! I'm going to try this for dinner along with Japchae tonight!

 

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