The Korean Spinach Namul and Bean Sprout Namul are two popular side dishes among meal prep menus in Japan. Enjoyed in a bento box or as a side to your dinner, these vegetable side dishes are not only appetizing but also very easy and quick to prepare.
Remove the brown parts and stringy roots because bean sprouts taste much better without them, especially in simple seasonings.
In a medium mixing bowl, combine 1 Tbsp sesame oil, ½ tsp salt, and crushed garlic from 1 clove.
Add remove the seeds from 1 chili pepper and chop it into smaller pieces. You can keep the seeds if you want to make it spicy.
Bring a large pot of water to a boil. Once boiling, add ¼ tsp salt and add the bean sprout.
Cook for 60 to 90 seconds and take out the bean sprouts with a fine mesh skimmer or spider strainer. Drain water very well. If you make Spinach Namul as well, keep the water.
Coat the bean sprouts with the seasonings, transfer to the meal prep container with a lid, and let it marinate for at least 1 hour before serving. The bean sprouts will keep for up to 4 days in the refrigerator.
In the (same) medium mixing bowl, combine 1 Tbsp sesame oil, ½ tsp salt, and crushed garlic from 1 clove.
Hold the spinach upright, keeping the stems on the bottom and leaves on the top. Blanch the stem part for 15 seconds while you hold the leaves. Stem takes slightly longer to cook, so you cook from the stem side first. Then let the leaves submerged and cook for an additional 30-45 seconds.
Remove the spinach from the water and soak in iced water to stop cooking with remaining heat. Alternatively, drain and run the spinach under cold running water until cool.
Collect the spinach and squeeze water out.
Cut the spinach into 1-inch (2.5 cm) pieces and add into the bowl with the seasonings.
Mix well together, transfer to the meal prep container with a lid, and let it marinate for at least 1 hour before serving. The spinach will keep for up to 5 days in the refrigerator.
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Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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