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Sigeumchi Namul (Korean Spinach Side Dish)

Sigeumchi namul is a simple Korean side dish (banchan) made with spinach. Simply blanch the spinach and season it. This recipe shows different ways to season the spinach.

Prep Time
10 mins
Cook Time
10 mins
Servings: 2
Course: Side Dish
Cuisine: Asian , Korean

Ingredients

Mild
  • 1 bunch spinach about 10 ounces
  • 1 scallion chopped
  • 2 teaspoons guk ganjang, 국간장 (soup soy sauce) or use salt to taste
  • 1 teaspoon minced garlic 
  • 1/2 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • salt and pepper to taste
Spicy
  • 1 bunch spinach about 10 ounces
  • 1 scallion chopped
  • 2 to 3 teaspoons gochujang 고추장 (Korean red chili pepper paste)
  • 2 teaspoons soy sauce
  • 1 teaspoon minced garlic 
  • 1/2 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds

Instructions

    Cup of Yum
  1. 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.
  2. Quickly remove the spinach from the pot and shock in icy cold water to stop the cooking.
  3. Drain and gently squeeze out excess water. Cut into 3-inch lengths.
  4. 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

  • Have a bowl of ice water ready before blanching the spinach.