Korean Spinach Sigeumchi Namul (Print Version)
# Ingredients:
→ Vegetables
01 -
1 bunch (280 g) fresh spinach, ends trimmed
02 -
1 stalk green onion, finely chopped
03 -
1 clove garlic, finely minced
→ Seasonings
04 -
2 teaspoons soy sauce
05 -
1/8 teaspoon fine salt
06 -
2 teaspoons toasted sesame oil
07 -
2 teaspoons toasted sesame seeds
# Instructions:
01 -
Place spinach on a cutting board, trim the ends, and slice into 5 cm lengths.
02 -
Bring a pot of salted water to a boil over high heat. Add spinach and blanch for 30 seconds or until just wilted.
03 -
Transfer blanched spinach to an ice bath to chill completely. Gently squeeze out excess water.
04 -
Place spinach in a mixing bowl. Add minced garlic, chopped green onion, soy sauce, salt, toasted sesame oil, and toasted sesame seeds. Toss until evenly coated.
05 -
Arrange spinach mixture on a serving dish and serve as a side.
# Notes:
01 -
Blanching spinach briefly preserves its vibrant colour and tender texture.
02 -
For optimal flavour, drain spinach thoroughly to avoid excess water diluting the seasoning.