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 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 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.