시금치 무침 원리

Spinach Namul

Blanch for 5–10 seconds only, then shock in cold water immediately. Squeeze out all water firmly — waterlogged spinach dilutes the seasoning and turns limp.

음식 예시 0개

Spinach namul requires blanching for only 5–10 seconds — just enough to wilt and remove the raw taste. Immediately transfer to ice water to "shock" the chlorophyll, locking in the bright green color.

응용 예시

Once you know this: Any leafy green (kale, chard, watercress) + blanch 10 sec + ice water + sesame oil + garlic → Korean-style namul. The shock-and-squeeze method locks color and removes bitterness from almost any green.

핵심 요소

핵심 원리

Blanch for 5-10 seconds and immediately cool in ice water = maintains vibrant green color and crisp texture.

핵심 단계

1Add the spinach to boiling salted water and cook for 5-10 seconds before removing it.
2Immediately immerse in cold water (preferably ice water) and let it cool for 1 minute.
3Squeeze firmly with your hands to remove all excess moisture.
4Ingredients for Korean radish kimchi: salt, garlic, sesame oil, and sesame seeds.

초기 세팅

Prepare boiling water (add 1 teaspoon of salt) and ice water in advance.

숙성 시간

Steaming time: 5-10 seconds (If steamed for longer than 30 seconds, the color will become dull and the texture will become mushy).

주 양념

Salt: 0.5 tons, Garlic: 1 kilogram, Sesame oil: 1 tablespoon, Toasted sesame seeds: 1 teaspoon.