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AI-generated serving suggestion for Sesame spinach namul
Editorial imagery or illustration; actual results may differ.
Korea / Appetizers

Sesame spinach namul

A small bowl of blanched spinach dressed with sesame and garlic.

Prep10 min
Cook5 min
Yield2 portions
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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

2 portions
1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

  1. Blanch spinach in boiling water until wilted. Drain and cool under cold water.
  2. Squeeze out excess water well and cut into manageable lengths.
  3. Mix soy sauce, sesame oil and garlic, then toss with spinach.
  4. Finish with sesame seeds. Serve as a small side or chill until serving.

A little kitchen note

Remove excess water before dressing. Taste the soy sauce before adding any extra salt.

Allergen notes

Soy, sesame; wheat in many soy sauces. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy
60 kcal
Protein
4.2 g
Carbs
5.2 g
Fat
3.6 g
Fibre
3.0 g
Total sugar
0.5 g
Sodium
259 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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