0 (0)

Sauces and Condiments

Spinach namul

Spinach namul
Los Angeles Times

When it comes to eating bibimbap, it's all in the mixing. Bibimbap, or "mixed rice," emerges from the kitchens of just about any Korean restaurant in Koreatown: a mound of warm rice in an oversize bowl topped with artfully arranged ... Read more

Total time: 25 minutes | Makes 2 cups
  • 2 pounds spinach
  • 5 ice cubes
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon crushed and roasted sesame seeds, plus additional for garnish
  • 1 clove garlic, minced
  • 1 teaspoon rice wine vinegar
  • 1 1/2 teaspoons minced green onion
  • 1 teaspoon sugar (white or brown)

Step 1Prepare the spinach by cutting off the stems and separating the leaves. Carefully wash the spinach in several changes of water.

Step 2Place the wet, clean spinach in a large frying pan over medium-high heat and cook until it is wilted and bright green, about 4 minutes. Note that the spinach may need to be added in batches, a little more added as what's in the pan cooks down. When all of the spinach is wilted, remove from the heat and quickly add the ice cubes to stop the cooking process.

Step 3Drain the spinach and squeeze it vigorously two or three times until as much water is removed as possible. Shape the spinach into a ball and slice four or five times so that it's in bite-size pieces.

Step 4In a medium bowl, combine the soy sauce, sesame oil, sesame seeds, garlic, rice vinegar, green onion and sugar. Add the spinach and thoroughly massage with hands. Chill in the refrigerator until serving. Serve in a small bowl, garnished with a sprinkle of sesame seeds.

Note: Adapted from "Dok Suni: Recipes From My Mother's Kitchen" by Jenny Kwak with Liz Fried. This should be made the same day of serving.


Olive oil gelato
Olive oil gelato

Grilled brined halibut with vine-ripened tomato salad
Grilled brined halibut with vine-ripened tomato salad

Won ton
Won ton

Pork With Prunes
Pork With Prunes

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Balsamic vinaigrette
Joan’s on Third’s chili aioli
Paul Bertolli's conserva
My father's cranberry sauce