![](http://lh4.ggpht.com/-gOoIO3vxAyU/T15r1adU_CI/AAAAAAAAIIU/mq1n0g90S0c/Climbing%252520001%25255B11%25255D.jpg?imgmax=800)
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…
![](http://lh5.ggpht.com/-_ICQ1SNXhQM/T15r1y2Dw8I/AAAAAAAAIIc/vAGGQN9Vh40/Banchan%2525202%25252001%25255B10%25255D.jpg?imgmax=800)
![](http://lh5.ggpht.com/-M2dYZ0KsGrY/T15r2WzpArI/AAAAAAAAIIk/LqxN36Wr-c4/Banchan%2525202%25252002%25255B9%25255D.jpg?imgmax=800)
![](http://lh4.ggpht.com/-735XLdA0yUE/T15r2kKXPvI/AAAAAAAAIIs/-m1t7pZcbfo/Banchan%2525202%25252003%25255B9%25255D.jpg?imgmax=800)
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.
![](http://lh6.ggpht.com/-CunGEP-AeQM/T15r3HX__HI/AAAAAAAAII0/T3tL43rOVVY/Spinach%252520Namul%25252002%25255B9%25255D.jpg?imgmax=800)
Spinach Namul
Ingredients
- 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.
![](http://lh6.ggpht.com/-3jYCcht2luU/T15r3r6BaWI/AAAAAAAAII8/mVcICFFZE6E/Spinach%252520Namul%25252001%25255B8%25255D.jpg?imgmax=800)
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…
Be well,
Andrea