Produce
Spinach
Also called English spinach
A soft leafy green that collapses to a fraction of its volume in heat. Korean sigeumchi namul is why it is on this list as much as any European soup.
Origin
Cultivated in Persia, then travelled east into China and Korea and west into the Mediterranean.
Flavour
Green, slightly mineral, a faint iron note. Young leaves are sweeter. Overcooked spinach tastes of wet tin and the water it sat in.
How to use it
For Korean namul, blanch in salted boiling water for 20–40 seconds, shock in cold water, squeeze hard until almost dry, then season with sesame oil, garlic, salt and toasted seeds. Skip the squeeze and the seasoning slides off in green water. In a pan, wilt it in the water clinging to the leaves after washing, then finish with butter or oil. Add it late to japchae and gimbap so it stays dark green. Creamed spinach wants a proper squeeze too, or it weeps into the plate.
Storage
Fridge, dry, in the bag or a box with a cloth.
Recipes using it
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