Kongnamul Muchim (콩나물무침) (One of Three Namul Dishes)
A savory and umami-rich soybean sprout salad.
📝 Editor's Notes
Fragrant and tender spinach namul (시금치나물) is an indispensable side dish on the Korean dining table.
This recipe brings out the inherent flavor of spinach while adding an umami richness that appeals to all ages.
The cooking process is simple, making it easy for beginner cooks to follow, and it's perfect for preparing a healthy meal even on busy days.
This dish is especially enjoyable from winter to spring when spinach is at its tastiest.
Mix it with warm rice, and you won't envy any main course.
The freshness of vibrant spinach will liven up your dining table.
🛒 Ingredient Tips
For spinach, choose fresh leaves that are dark green with a reddish root.
The plumper and firmer the root, the richer the flavor and nutrients.
Winter spinach varieties like 'Pohangcho' or 'Seomcho,' which have reddish roots and a strong sweet taste, are particularly delicious.
For green onions, select stalks that are straight, firm, and have a good amount of white part.
While freshly minced garlic provides a much richer aroma, store-bought minced garlic can also be used.
Choose a soy sauce (국간장) that isn't too salty, and use good quality sesame oil (참기름) with a rich nutty aroma to further enhance the flavor of the namul.
🔄 Substitution Guide
The spinach in this recipe can be substituted with other leafy greens to create various namul dishes.
For example, you can use blanched mung bean sprouts, soybean sprouts (콩나물), or blanched fernbrake (취나물) instead of spinach.
Mung bean sprouts and soybean sprouts are characterized by their crisp texture, while fernbrake offers a unique fragrance.
However, blanching times should be adjusted according to the type of vegetable.
If you don't have Korean soy sauce (국간장), you can substitute it with regular soy sauce (진간장), but regular soy sauce is saltier, so reduce the amount to about 0.5 tbsp and adjust the seasoning with salt to taste.
Using perilla oil (들기름) instead of sesame oil (참기름) can provide a different nutty aroma.
If you don't have roasted sesame seeds (깨소금), you can crush whole sesame seeds or omit them.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial points determining the taste of spinach namul (시금치나물) are 'blanching' and 'squeezing out water.' First, blanching the spinach in boiling water with 1 tbsp of salt for a total of 1 minute is key.
Do not blanch for too long, as it can make the spinach mushy and cause significant nutrient loss; make sure to flip it over and blanch for 30 seconds on each side.
Adding salt also helps the spinach retain its vibrant color.
Second, it's important to squeeze out an appropriate amount of water from the blanched spinach.
Squeezing too hard can make the spinach dry and less flavorful, so the secret is to gently press it with your hands, leaving some moisture.
If you remember these two points, you can make delicious spinach namul without fail.
👨🍳 Directions
Place 400g of well-washed soybean sprouts (콩나물) and 100ml of dried anchovy broth (멸치육수) into a pot.
Cover the pot and boil on high heat for 3 minutes. (When boiling soybean sprouts, either keep the lid closed the entire time or keep it open from the start. Opening it midway can result in a fishy smell.)
After 3 minutes, flip the soybean sprouts, turn off the heat, and let them steam, covered, for 2 minutes.
Transfer the steamed soybean sprouts to a tray or bowl to cool.
Meanwhile, finely chop a small amount of green onion.
In a bowl, combine the cooled soybean sprouts with 1 tbsp of fish sauce (멸치액젓), 1/4 tsp of salt, 1.5 tbsp of roasted sesame seeds (깨소금), 1 tbsp of minced garlic, the finely chopped green onion, and 1 tbsp of sesame oil (참기름). Mix well until everything is evenly coated.
💡 Tips
When boiling soybean sprouts, either keep the lid closed the entire time or keep it open from the start. Opening it midway can result in a fishy smell.
Do not rinse the soybean sprouts with cold water immediately after boiling. Letting them steam helps retain their crunchy texture.
📦 Storage & Reuse
It is best to store the finished spinach namul in an airtight container in the refrigerator.
When refrigerated, it is recommended to consume within 2-3 days.
Due to its high moisture content, freezing spinach namul is not recommended, as it can become mushy and alter its texture upon thawing.
To reheat leftover namul, lightly microwave it for 30 seconds to 1 minute, or gently sauté it in a pan over low heat to maintain its moisture.
Leftover namul can also be used as a filling for gimbap (김밥) or mixed with rice to make rice balls, which are also delicious.
🥢 Who This Is For
This fragrant spinach namul is a versatile side dish suitable for any family table.
It's especially good as a nutritious side for growing children and an excellent healthy meal for the elderly.
It's incredibly delicious when mixed with warm white rice, and it works wonderfully as an ingredient for bibimbap when combined with other namul side dishes (such as doraji namul or gosari namul).
Pair it with savory grilled fish or light braised tofu for a balanced meal.
It also goes well with hearty soups like doenjang jjigae (된장찌개) or kimchi jjigae (김치찌개).
🔥 Nutrition Info
One serving (approx.
100g) of this spinach namul recipe is estimated to be about 80-100 kcal.
It is expected to contain approximately 3-5g of protein, 6-8g of fat, and 4-6g of carbohydrates.
Spinach is known as a 'superfood' because it is rich in vitamins A, C, and K, as well as various minerals like iron, calcium, folate, and fiber.
Vitamin K, in particular, aids bone health, folate is effective in preventing anemia, and lutein is beneficial for eye health.
It is a healthy and excellent side dish, low in calories yet packed with essential nutrients.
💬 Comments
No comments yet. Be the first to comment!