📖 Instructions

1. First thing is first, gently wash the spinach: Place the spinach in a large bowl of cold water. Swish it around to dislodge any dirt or grit. Lift the spinach out of the water and drain in a colander. Repeat if necessary until the water runs clear. Make sure all the water is out before next step.
2. Blanch the spinach: Bring a pot of water to a boil. Add the spinach and blanch for about 15-20 seconds, just until it wilts slightly and turns a vibrant green. Immediately drain the spinach and rinse with cold water to stop the cooking process. This helps retain its color and crispness.
3. Squeeze out excess moisture: Grab handfuls of the blanched spinach and squeeze out as much water as possible. This is crucial to prevent the namul from becoming soggy. You can use your hands or a clean kitchen towel to do this.
4. Chop the kimchi: If your kimchi is in large pieces, roughly chop it into smaller, bite-sized pieces. I like mine to be about 1/2 inch in size. You wanna keep the kimchi juice. Don't pour it out, we'll use it later!
5. Make the dressing: In a small bowl, combine the sesame oil, soy sauce, minced garlic, and kimchi juice (about 1-2 tablespoons, depending on how wet your kimchi is). Stir well to combine. Taste and adjust seasonings if needed. Some people will add a pinch of sugar too.
6. Combine the ingredients: In a large mixing bowl, combine the squeezed spinach and chopped kimchi. Pour the dressing over the spinach and kimchi.
7. Mix well: Use your hands (wearing gloves if you prefer) or tongs to gently mix everything together until the spinach and kimchi are evenly coated with the dressing. Be careful not to overmix, as this can make the spinach mushy.
8. Garnish and serve: Transfer the kimchi spinach namul to a serving dish. Sprinkle with sesame seeds for added flavor and visual appeal. Serve immediately or chill for later. It's surprisingly good either way!