Simply Seasoned Korean Spinach Salad (Sigeumchi Namul)
User Reviews
5
Simply Seasoned Korean Spinach Salad (Sigeumchi Namul)
Description
Simply Seasoned Korean Spinach Salad, known as Sigeumchi Namul, is prepared by blanching fresh spinach just long enough to soften it while preserving its bright green color and fresh texture. After draining and cooling in cold water, the spinach is gently squeezed to remove excess moisture and cut into manageable pieces. The salad is then tossed with a seasoning sauce made from sesame oil, toasted sesame seeds, finely chopped green onion, minced garlic, and salt, creating a light but distinct savory flavor.
The brief blanching process allows the natural sweetness of the spinach to shine, balanced by the aromatic sesame oil and nutty toasted seeds. The minced garlic and green onion provide subtle pungency and freshness without overpowering the gentle spinach. Served chilled or at room temperature, this dish pairs well with rice and an array of Korean side dishes, adding a nutritious and flavorful vegetable component to meals.
This recipe follows a straightforward technique that preserves the vegetable's texture and enables the seasoning to evenly coat the leaves. It requires just a few minutes for blanching and mixing, making it feasible to prepare alongside other dishes.
Ingredients
Main
- 250 g spinach or baby spinach (9 ounces, English
- 1 tsp salt to add to the water, fine sea salt
- 6 cups water to boil
Seasoning sauce
- 1 tsp green onion , finely chopped
- 1/2 tsp garlic minced
- 1/4 tsp salt or to taste, fine sea salt
- 1 tsp sesame seeds toasted
- 1 Tbsp sesame oil
Instructions
- Trim the spinach roots (if any) and wash the spinach in cold water thoroughly.
- Boil water in a pot or saucepan for 5 to 7 minutes. Add 1 teaspoon of salt. Once the water starts boiling, plunge the spinach into the pot and let it cook for 30 seconds.
- Drain the water and rinse the spinach under cold water for 1-2 minutes. Gently squeeze the spinach to remove excess water.
- Divide the spinach into 2-3 pieces using a knife. (If using baby spinach, you can skip this step.)
- Add the seasoning sauce and mix well with your hands.
- Serve with a bowl of rice and an assortment of Korean side dishes for a complete meal.
Notes
- Use about 1 teaspoon of salt in the boiling water to season the spinach during blanching.
- Gently squeeze the spinach after rinsing with cold water to avoid excess water diluting the seasoning.
- If using baby spinach, cutting into pieces is optional depending on leaf size.
- Serve the salad as a side dish with rice and other Korean accompaniments for a balanced meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Sodium | 795mg | 33% |
| Potassium | 348mg | 7% |
| Fiber | 1g | 4% |
| Vitamin A | 5860IU | 117% |
| Vitamin C | 17.6mg | 20% |
| Calcium | 78mg | 8% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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