Korean Spinach Side Dish (Sigeumchi Namul) Recipe
A classic Korean side dish made with blanched spinach seasoned with garlic, soy sauce, sesame oil, and toasted sesame seeds. This healthy and flavorful vegetable banchan is quick to prepare and perfect for complementing any Korean meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Blanching
- Cuisine: Korean
- Diet: Gluten Free
Ingredients
Vegetables
- 1 bunch (10 oz) spinach, ends trimmed
- 1 stalk green onion, chopped
Seasonings
- 1 clove garlic, finely minced
- 2 teaspoons soy sauce
- 1/8 teaspoon salt
- 2 teaspoons toasted sesame oil
- 2 teaspoons toasted sesame seeds
Instructions
- Prepare the Spinach: Thoroughly wash the spinach to remove any dirt. Bring a large pot of water to a boil.
- Blanch the Spinach: Once the water is boiling, add the spinach and blanch for about 30 seconds until just wilted and bright green. Quickly drain and rinse under cold running water to stop the cooking process.
- Squeeze Excess Water: Using your hands or a clean kitchen towel, gently squeeze the spinach to remove as much water as possible. Set aside.
- Mix Seasonings: In a mixing bowl, combine the finely minced garlic, chopped green onion, soy sauce, salt, toasted sesame oil, and toasted sesame seeds.
- Combine: Add the squeezed spinach into the bowl with the seasoning mixture. Toss thoroughly to evenly coat the spinach with the flavors.
- Serve: Transfer the seasoned spinach to a serving dish. Serve immediately or chill before serving for a cold banchan experience.
Notes
- Use fresh, young spinach for the best texture and flavor.
- Adjust soy sauce and salt to taste depending on your dietary preferences.
- For extra texture, lightly crush the toasted sesame seeds before mixing.
- This dish is best eaten fresh but can be refrigerated for up to 2 days.
