Easy Spinach Namul With Garlic Flavoured Sesame Oil Recipe by cookpad.japan
Cooking Instructions 1 Add some salt (not listed in the ingredients) to plenty of boiling water and blanch the spinach quickly to retain the colour. Rinse and squeeze lightly to remove the excess water. Cut into bite sizes. 2 Sprinkle lightly with salt and gently squeeze out the water. I use salt to do this to retain its nice colour, but it's the same concept as using soy sauce to fix the colour. 3 Handling the spinach carefully makes it juicy and tender. Season with a small amount of soy sauce and sesame oil. 4 If garlic-flavoured sesame oil is not available, substitute with a mixture of 2/3 tablespoon of sesame oil and 1/4 teaspoon of salt. The amount of the other ingredients will remain the same. 5 Add umami seasoning (dashida or Chinese chicken stock granules are also OK), pepper and salt (if necessary), and mix well. Sprinkle with toasted sesame seeds to finish! 6 7 [Related recipe] Namul base 8 9 1 Add some salt (not listed in the ingredients) to plenty of boiling water and blanch the spinach quickly to retain the colour. Rinse and squeeze lightly to remove the excess water. Cut into bite sizes. 1 Add some salt (not listed in the ingredients) to plenty of boiling water and blanch the spinach quickly to retain the colour. Rinse and squeeze lightly to remove the excess water. Cut into bite sizes. 2 Sprinkle lightly with salt and gently squeeze out the water. I use salt to do this to retain its nice colour, but it's the same concept as using soy sauce to fix the colour. 2 Sprinkle lightly with salt and gently squeeze out the water. I use salt to do this to retain its nice colour, but it's the same concept as using soy sauce to fix the colour. 3 Handling the spinach carefully makes it juicy and tender. Season with a small amount of soy sauce and sesame oil. 3 Handling the spinach carefully makes it juicy and tender. Season with a small amount of soy sauce and sesame oil. 4 If garlic-flavoured sesame oil is not available, substitute with a mixture of 2/3 tablespoon of sesame oil and 1/4 teaspoon of salt. The amount of the other ingredients will remain the same. 4 If garlic-flavoured sesame oil is not available, substitute with a mixture of 2/3 tablespoon of sesame oil and 1/4 teaspoon of salt. The amount of the other ingredients will remain the same. 5 Add umami seasoning (dashida or Chinese chicken stock granules are also OK), pepper and salt (if necessary), and mix well. Sprinkle with toasted sesame seeds to finish! 5 Add umami seasoning (dashida or Chinese chicken stock granules are also OK), pepper and salt (if necessary), and mix well. Sprinkle with toasted sesame seeds to finish! 6 6 7 [Related recipe] Namul base 7 [Related recipe] Namul base 8 8 9 9 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Bacon wrapped jalapeno poppers Baked Sweet potato chips Eggplant Pizza Supreme Quick 5minute Brownie Zesty Ranch Dip Bacon wrapped jalapeno poppers Baked Sweet potato chips Eggplant Pizza Supreme Quick 5minute Brownie Zesty Ranch Dip Sweet and Savory Grilled Cheese(s) Asparagus Homemade Sweet Chili Sauce for Spring Rolls Grilled Lemon Chicken Chogochujang Korean Vinegar Red Chili Miso Sauce Romanesco Broccoli & Cheese Canapés Paleo Seared tuna with citrus marinade and sauted spinach with mushrooms, onions, and bacon Sobameshi - Yakisoba Noodles with Rice with Leftover Vegetables Daikon Radish and Cucumber Mul (Water) Kimchi Vickys Mustard Chicken, GF DF EF SF NF Sweet and Savory Grilled Cheese(s) Asparagus Homemade Sweet Chili Sauce for Spring Rolls Grilled Lemon Chicken Chogochujang Korean Vinegar Red Chili Miso Sauce Romanesco Broccoli & Cheese Canapés Paleo Seared tuna with citrus marinade and sauted spinach with mushrooms, onions, and bacon Sobameshi - Yakisoba Noodles with Rice with Leftover Vegetables Daikon Radish and Cucumber Mul (Water) Kimchi Vickys Mustard Chicken, GF DF EF SF NF