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Korean Spinach Side Dish (Sigeumchi Namul) Recipe

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4 from 7 reviews

Sigeumchi Namul is a classic Korean spinach side dish featuring blanched spinach seasoned with garlic, green onion, soy sauce, sesame oil, and toasted sesame seeds. This simple yet flavorful banchan is quick to prepare and adds a fresh, savory element to any Korean meal.

Ingredients

Vegetables

  • 1 bunch (10 oz) spinach, ends trimmed
  • 1 clove garlic, finely minced
  • 1 stalk green onion, chopped

Seasonings

  • 2 teaspoons soy sauce
  • ⅛ teaspoon salt
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons toasted sesame seeds

Instructions

  1. Trim the Spinach: Place the spinach on a cutting board, trim off the ends, and slice into approximately 2-inch pieces to make the leaves manageable for serving and eating.
  2. Blanch the Spinach: Bring a pot of salted water to a boil over high heat. Add the prepared spinach and blanch it for about 30 seconds or until just wilted, which helps retain its vibrant color and tenderness.
  3. Cool in an Ice Bath: Immediately transfer the blanched spinach to an ice bath to halt cooking and preserve texture. Once cooled, gently squeeze out all excess water to prevent sogginess and concentrate flavors.
  4. Mix Seasonings: In a mixing bowl, combine the drained spinach with finely minced garlic, chopped green onion, soy sauce, salt, toasted sesame oil, and toasted sesame seeds. Mix thoroughly so the flavors are evenly distributed throughout the spinach.
  5. Serve: Transfer the seasoned spinach to a serving dish and enjoy as a savory side dish alongside rice and other Korean entrees.

Notes

  • Be careful not to overcook the spinach during blanching; it should be tender but still bright green.
  • Gently squeezing out the water from spinach is key to avoiding watery or soggy side dishes.
  • Adjust the amount of soy sauce and salt according to your taste preference or dietary needs.
  • To toast sesame seeds, dry roast them in a skillet over medium heat until fragrant and golden, about 2-3 minutes.
  • This dish can be made ahead and stored refrigerated for up to 2 days, but is best enjoyed fresh.

Find it online: https://flavorspath.com/korean-spinach-side-dish-sigeumchi-namul-recipe/