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When you need one more dish on the table, this “Spinach Namul” is super handy!
Its mild flavor makes it easy to pair with any kind of meal ◎
Let’s go over a few helpful tips for handling spinach properly ♪
Ponkuma
Spinach is often called the “king of vegetables” because it’s packed with nutrients!
A Quick Note About Spinach
Actually, eating raw spinach isn’t always recommended.
That’s because it contains a compound called oxalic acid,
which can cause bitterness and may also lead to kidney stones if consumed in large amounts.
So, boiling and then rinsing spinach in water makes it much safer and tastier to eat ♪
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Spinach Namul – Recipe
Ponkuma
Step-by-step photos included! If you’re a beginner, feel free to switch tabs and take a look♪
Ingredients
Ingredient
Amount
Spinach
Half a bunch (90g after boiling and squeezing out water)
● Chicken stock powder (granulated)
A little (about 1/2 tsp)
● Sesame oil
A little (about 1 tsp)
● Soy sauce
A little (about 1/2 tsp)
● Sesame seeds (crushed by hand or ground)
A little (about 1 tsp)
Salt
To taste
Instructions
Fill a pot with about 1.5 to 2 liters of water, bring it to a boil, and add 1 teaspoon of salt.
Wash the spinach thoroughly. If it’s store-bought, rinse it two to three times, changing the water each time.
(You can trim the stems before or after boiling — either is fine.)
Boil the spinach starting with the stems, then the leaves. Cook for a total of 1 to 2 minutes.
Cool the spinach in ice water right after boiling, then squeeze out the water thoroughly.
Cut the spinach into bite-sized pieces, and mix it with all the seasonings marked with ●.
Taste and adjust the seasoning as needed, and you’re done!
Ingredients
Ingredient
Amount
Spinach
Half a bunch (90g after boiling and squeezing out water)
● Chicken stock powder (granulated)
A little (about 1/2 tsp)
● Sesame oil
A little (about 1 tsp)
● Soy sauce
A little (about 1/2 tsp)
● Sesame seeds (crushed by hand or ground)
A little (about 1 tsp)
Salt
To taste
Instructions
STEP
Prepare the Hot Water
Bring a large pot of water (about 1.5 to 2 liters — roughly the size of a large plastic bottle) to a boil, and add 1 teaspoon of salt (not included in the main ingredient list).
Why Boil Spinach in Salted Water?
・It helps the spinach maintain a bright green color.
・Lightly seasoning the stems and leaves makes it easier for the flavors to soak in later.
STEP
Wash the Spinach
Cut off the stems if you’d like (you can do this before or after boiling), and gently wash the spinach in a bowl of plenty of water.
If it’s store-bought spinach, it’s safer to rinse it 2–3 times, changing the water each time (to remove pesticides and dirt).
Should You Cut the Stems Off? Reasons and When to Do It
You can either cut the stems or leave them on — here’s why you might choose either option:
When to cut the stems
Cooking in large quantities
When there are a lot of insects or dirt
If you’re not too particular about texture or appearance
If you’re going to freeze the spinach
When to leave the stems on
For professional cooking like Japanese cuisine
To make the final dish look uniform and elegant
When you want a good balance of texture
To make it easier to boil evenly
STEP
Boil the Spinach
Start by placing the stems into the boiling water for about 10–15 seconds. Then add the leaves and boil everything for 1–2 minutes total.
Choco
I’m scared of getting burned…!
Ponkuma
Ideally, you should boil the stems a little longer, but don’t worry if it’s too tricky! It’s totally fine to add the stems and leaves at the same time.
STEP
Cool in Ice Water
Immediately transfer the boiled spinach to a bowl of ice water to cool it down quickly. → As soon as it cools, remove it from the water!
This helps preserve the color and keeps the texture crisp.
Leaving boiled spinach in water too long can
・Make it soggy
・Wash away nutrients and flavor
STEP
Squeeze Out the Water and Cut
Make sure to squeeze the spinach firmly — if it’s still wet, the flavor can become diluted.
Why Squeeze Out the Water Well? If excess water remains, it makes the spinach bland and prevents the seasoning from blending in well. Squeezing it thoroughly helps the flavor stick and improves the taste.
Roughly cut the spinach into bite-sized pieces.
STEP
Mix with Seasonings
Place the spinach in a bowl and add the following seasonings
Chicken soup powder (granules)… about 1/2 tsp
White sesame seeds… about 1 tsp (crush gently by hand)
Sesame oil… about 1 tsp
Soy sauce… about 1/2 tsp
Salt… a pinch
Ponkuma
Spinach packs can vary in size, right? It’s hard to fix it once it’s too salty, so start with a lighter seasoning and adjust by tasting — that way you won’t go wrong!
STEP
Taste and Adjust
Taste the finished dish, and if needed, add a little more salt or other seasonings to suit your preference.♪
Ponkuma
