Sigeumchi Namul (Korean Seasoned Spinach Side Dish)
Why this recipe works
- Fast blanching: The spinach needs only a brief cook, keeping the leaves bright, tender and ready to season in minutes.
- Simple, layered seasoning: Garlic, soy sauce and toasted sesame oil give the spinach savoury depth without overwhelming its fresh green flavour.
- Flexible serving style: It works well chilled or at room temperature, making it easy to serve as part of a larger Korean meal or a quick everyday side.
Get the most out of this recipe
Timing notes
- Serve cool or room temperature: The finished spinach can be served straight after seasoning, or chilled briefly for a cooler banchan-style side.
- Blanching is brief: Cook the spinach only until wilted and bright green; the squeezing and seasoning steps matter more than a long cooking time.
Texture tips
- Squeeze thoroughly: Remove as much water as possible after rinsing so the sesame oil and soy sauce coat the spinach rather than becoming diluted.
- Keep the leaves tender: Stop cooking as soon as the spinach wilts, then rinse under cold water to preserve a fresh texture.
Ingredient notes
- Use toasted sesame oil: Toasted sesame oil gives the dish its recognisable nutty aroma, so a fresh, fragrant bottle makes a noticeable difference.
- Adjust the soy sauce carefully: Light soy sauce keeps the seasoning clean and savoury; standard soy sauce can be used, but it will taste slightly deeper and saltier.
Make-ahead tips
- Good for meal prep: Sigeumchi namul keeps well in a sealed container in the fridge for up to 3 days.
- Refresh before serving: If liquid collects in the container, drain it off and toss the spinach again before serving chilled or at room temperature.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and add the fine sea salt. Add the spinach and blanch for 30 to 60 seconds, just until wilted and bright green.
- Drain in a colander and rinse under cold running water to stop the cooking. Squeeze the spinach very well to remove excess water, then loosen it and place in a mixing bowl.
- Finely grate the garlic into the bowl, then add the light soy sauce and toasted sesame oil. Toss and gently rub the seasoning into the spinach until glossy and evenly coated.
- Sprinkle over the roasted sesame seeds and toss once more. Serve at room temperature, or chill for 10 minutes for a cooler banchan.
Recipe notes
Tips
- Squeezing the spinach thoroughly is the key to a clean, glossy finish and prevents the seasoning from tasting diluted.
- For the best texture, blanch only until the leaves are just wilted; overcooking makes the spinach soft and watery.
Substitutions
- Replace light soy sauce with soy sauce for a slightly deeper, saltier flavour.
- Replace roasted sesame seeds with toasted sesame seeds for a fresher, more aromatic finish.
Storage
- Refrigerate up to 3 days
- Store in a sealed container in the fridge and serve chilled or let it sit at room temperature for 10 to 15 minutes before eating. If it releases liquid, drain it off and toss again to refresh the seasoning.
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Recipe overview
- Servings: 3 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Korean
-
Allergens:
Sesame Soybeans
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