Sigeumchi Namul (Korean Spinach Side Dish)
User Reviews
4.7
Sigeumchi Namul (Korean Spinach Side Dish)
Description
The dish starts with trimming and washing fresh spinach, then blanching it in salted boiling water just until wilted, about 20 to 30 seconds. The spinach is immediately shocked in ice water to halt cooking and maintain its bright green color and texture. After draining and gently squeezing out excess water, it is cut into lengths for easy eating.
To season, scallions, minced garlic, sugar, sesame oil, sesame seeds, and soy sauce (or soup soy sauce) are mixed in by hand, separating the spinach leaves as the flavors permeate over about 10 minutes. The spicy variation includes gochujang and soy sauce for a bolder taste. The combination brings a savory, slightly sweet, and nutty profile with a touch of heat in the spicy version.
Sigeumchi Namul is a common Korean banchan served alongside rice and main dishes for balance and freshness. Its mild flavor and tender texture refresh the palate and add green vegetables to the meal. Having ice water ready before blanching is essential for quality texture and color.
Ingredients
Mild
- 1 spinach about 10 ounces, bunch
- 1 scallion chopped
- 2 teaspoons soup soy sauce or use salt to taste, also known as guk ganjang 국간장
- 1 teaspoon garlic minced
- 1/2 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- salt to taste
- black pepper to taste
Spicy
- 1 spinach about 10 ounces, bunch
- 1 scallion chopped
- 2 to 3 teaspoons gochujang Korean red chili pepper paste, 고추장
- 2 teaspoons soy sauce
- 1 teaspoon garlic minced
- 1/2 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- Trim off the roots from the spinach. Wash thoroughly until there is no sand in the water. Blanch the spinach in salted boiling water until wilted, 20 to 30 seconds.
- Quickly remove the spinach from the pot and shock in icy cold water to stop the cooking.
- Drain and gently squeeze out excess water. Cut into 3-inch lengths.
- Add the remaining ingredients and mix everything well by hand, loosening/separating the spinach pieces that have been clumped up together. It will take about 10 minutes for the flavor of the seasonings to seep into the spinach.
Notes
- Prepare a bowl of ice water before blanching the spinach to preserve color and texture.
User Reviews
Overall Rating
4.7
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