We also made more banchan over the weekend. I enlisted the help of hubby and the kid to take the ends off the bean sprouts – let’s just say hubby ended up doing most of the work, and it is VERY time-consuming…
On to the next dish in my banchan series. It’s another simple dish that keeps well in the fridge for several days: spinach namul. The spinach is quickly blanched, mixed with seasonings, and then quickly sautéed.
- 1.5 pounds spinach
- 3 tbsp soy sauce
- 2 garlic cloves, minced
- 3 tsp sesame oil
- 1/2 tsp rice vinegar
- 4 tsp sesame seeds
- olive oil
- 1 tsp salt
- Bring some water to a boil and add the salt.
- Add the spinach to the boiling water and cook for 30 seconds.
- Drain the spinach and rinse under cold water. Squeeze out the water
- Mix the soy sauce, garlic, sesame oil and vinegar and coat the spinach with the mixture.
- Heat a frying pan and spray it with olive oil.
- Sauté the spinach for about 30 seconds.
- Sprinkle with the sesame seeds.
Questions: Do you like spinach? Yes, and I almost always have some around. If so, what’s your favorite way to eat it? That’s hard to say because I enjoy spinach in so many dishes. I love it as a salad with a warm dressing and topped with a poached egg. I also enjoy it in my kefir/blueberry/spinach smoothies. Plus, mushrooms and spinach scrambles are one of my go-to breakfasts. And there are so many more ways I enjoy it…