Spinach Namul and Bean Sprout Namul

1. Gather all the ingredients.

For the Bean Sprout Namul

1. Remove any brown parts and stringy roots from 9 oz bean sprouts. The sprouts taste much better this way, especially when using a light seasoning.
2. In a medium mixing bowl, combine the seasonings: 1 Tbsp toasted sesame oil, ½ tsp Diamond Crystal kosher salt, and 1 clove garlic (crushed).
3. Remove the seeds from 1 dried red chili pepper (optional) and chop it into smaller pieces. You can keep the seeds if you want a spicier taste.
4. Bring a large pot of water to a boil. Once boiling, add ¼ tsp Diamond Crystal kosher salt and add the bean sprouts.
5. Cook for 60 to 90 seconds. Then, remove the bean sprouts with a fine-mesh skimmer or spider strainer. Drain the water very well. Save the pot of boiling water to cook the spinach, if you‘re making Spinach Namul.
6. Add the drained sprouts to the bowl with the seasonings and toss to coat well. Transfer to a meal prep container with a lid and let it marinate for at least 1 hour before serving. The bean sprouts namul will keep for up to 4 days in the refrigerator.

For the Spinach Namul

1. In the (same) medium mixing bowl, combine the seasonings: 1 Tbsp toasted sesame oil, ½ tsp Diamond Crystal kosher salt, and 1 clove garlic (crushed).
2. Hold 6 oz spinach upright with the stem ends pointing down. The stems take slightly longer to cook, so cook from the stem side first. Blanch the stems in the salted boiling water for 15 seconds while you hold back the leaves. Then, submerge the leaves and cook for an additional 30–45 seconds.
3. Remove the spinach from the water and soak in iced water to stop the cooking. Alternatively, drain and run the spinach under cold running water until cool.
4. Collect the spinach neatly by the stems and squeeze out the water. 
5. If your spinach came with the roots attached, cut off and discard them. Then, cut the spinach, including the stems, into 1-inch (2.5-cm) pieces. Add to the bowl with the seasonings.
6. Mix well together. Transfer to a meal prep container with a lid and let it marinate for at least 1 hour before serving. The spinach namul will keep for up to 5 days in the refrigerator.