Sigeumchi namul is a super easy and deliciously tasty banchan side dish. Ready in 10 minutes, try this classic Korean seasoned spinach salad alongside your favourite Korean recipes!
Bring a small pot of water to the boil and add the salt. Add the spinach and blanchfor 30 seconds - 1 minute, until soft.
¼ tsp salt, 200 g spinach
Drain, rinse with cold water to cool down, then squeeze out as much water out of the spinach as possible. Transfer to a small bowl.
Add the spring onion / green onion and seasoning ingredients (soy sauce, sesame oil, toasted sesame seeds, garlic and (optional) sugar). Mix well to coat the spinach evenly and serve. Optional: Garnish with more toasted sesame seeds.
½ spring onion / green onion, 1 ½ tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp toasted sesame seeds, ½ garlic, ½ tsp sugar
Serve as a side dish, or straight on top a bowl of Bibimbap.
Video
Notes
Spinach - Make sure to squeeze out as much liquid as possible after blanching. If you’re using long spinach leaves with their stems, you may like to chop them up into smaller chunks once blanched. This makes it easier to mix through the seasonings.
Blanching - We like to use a metal colander while blanching the spinach. This makes it really easy to lift it out and drain once cooked.
Temperature - Sigeumchi namul is equally delicious served hot or cold!
Storage - Once cooked and cooled, store leftover seasoned spinach in an airtight container in the fridge for around 2-3 days. We don’t recommend freezing this recipe.