Korean Spinach Sigeumchi Namul

Korean Spinach Side Dish Sigeumchi Namul is a vibrant and delicious staple in Korean home cooking that highlights the sweet earthiness of fresh spinach. Ready in just minutes, this recipe brings together nutty sesame flavors and aromatic garlic for a side dish that pairs beautifully with any meal. It is one of the very first banchan I learned to make for family dinners and always disappears quickly from the table.

This recipe became my go-to after a trip to Seoul when I saw how everyday families pull together banchan like this one in a matter of minutes. It is now a comfort food that brings me back to that kitchen table every time.

Ingredients

• Fresh spinach: Choose a bunch with crisp leaves and vibrant green color for the sweetest taste
• Garlic: Provides pungency and depth Look for firm plump cloves
• Green onion: Adds freshness and mild onion flavor Use both green and white parts
• Soy sauce: Delivers umami saltiness Opt for low sodium or brewed soy sauce for balance
• Salt: Helps season and brightens natural spinach flavor Use a fine kosher salt for the cleanest taste
• Toasted sesame oil: Infuses a rich nutty aroma Make sure it is pure toasted oil for authentic taste
• Toasted sesame seeds: Offer crunch and roasted flavor Toast them yourself for the freshest results

Step-by-Step Instructions

Trim and Prepare the Spinach:

Lay the spinach bunch on a clean cutting board Trim off the tough end stems and discard Slice the bunch into pieces about two inches long to make sure it cooks evenly and is easy to eat

Blanch the Spinach:

Fill a medium pot with water Add a generous pinch of salt Bring the water to a rapid boil over high heat Add all the spinach at once making sure it is fully submerged Blanch for just thirty seconds Use tongs or chopsticks to stir gently until the leaves are wilted and bright green

Shock and Squeeze:

With a slotted spoon or tongs quickly transfer the wilted spinach into a large bowl of ice water This stops the cooking process instantly preserving the vibrant color Once cool gently squeeze the spinach between your hands to remove as much water as possible This step prevents the dish from becoming soggy

Mix with Seasonings:

Transfer the squeezed spinach to a large mixing bowl Add the minced garlic green onion soy sauce salt toasted sesame oil and sesame seeds Use clean hands or tongs to toss very gently until the spinach is thoroughly coated with the seasonings

Serve:

Arrange the seasoned spinach on a platter or in a small side dish Sprinkle with extra sesame seeds for garnish Serve immediately or chill for a refreshing cold side

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My favorite part of this recipe is how the toasted sesame oil completely transforms the simple spinach You only need a little but the aroma fills the whole kitchen and it is the flavor my family most associates with Korean home cooking Whenever I make this dish I remember my aunt teaching me to toss the spinach gently so it does not bruise

Storage Tips

Store the finished Sigeumchi Namul in an airtight container in the refrigerator for up to three days This side dish is one of the easiest to prepare ahead and the flavors deepen as it sits If liquid collects at the bottom just drain off before serving It does not freeze well though because the fresh greens turn mushy

Ingredient Substitutions

If you cannot find regular spinach feel free to use baby spinach though reduce the blanching time by half Gluten free soy sauce or tamari works just as well if you need a wheat free option Black sesame seeds bring a deeper flavor if you enjoy extra nuttiness Chopped chives or thinly sliced shallot can stand in for green onions in a pinch

Serving Suggestions

Serve this spinach side dish alongside grilled meat steamed rice or other vegetable banchan for the complete Korean table It is also fantastic tucked into a rice bowl or as a bright contrast inside a wrap Add a spoonful to your lunch bento box for a dose of greens midday For a little extra heat sprinkle in a pinch of Korean chili flakes

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This simple dish is a perfect way to experience the heart of Korean home cooking in under ten minutes.

Frequently Asked Questions

→ How do I keep spinach vibrant and tender?

Blanch the spinach briefly, then transfer immediately to an ice bath to lock in its bright color and prevent overcooking.

→ Can I prepare Sigeumchi Namul in advance?

Yes, you can make it ahead. Store covered in the fridge and enjoy within 1-2 days for best freshness and flavor.

→ Which type of soy sauce should I use?

Regular Korean or Japanese soy sauce works well. Avoid sweetened or dark soy, which can overpower the delicate greens.

→ Can I add extra vegetables or flavors?

Thinly sliced carrots, mushrooms, or a touch of chili flakes can be added for additional color and taste if desired.

→ How is this side typically served?

Sigeumchi Namul is commonly served cold or at room temperature along with rice and other dishes in a Korean meal spread.