Namul

Method

1. Bring a large pan of well-salted water to a rolling boil. Wash 150 g of spinach thoroughly in several changes of cold water, keeping the leaves whole and the tender pink root ends attached.
2. Push the spinach into the boiling water stalks first and blanch for 30-40 seconds, just until the leaves collapse and turn deep green. Lift straight into a bowl of iced water, then gather into a ball and squeeze out as much water as you can. Cut across into 4 cm lengths and loosen the strands with your fingers.
3. Put 100 g of soybean sprouts into a small saucepan with 4 tbsp of water and a pinch of the salt. Cover tightly, bring to the boil over medium-high heat and cook 6 minutes — do not lift the lid, or the sprouts will smell raw and beany. Drain and spread out to cool; they should be tender but still snap.