Description
Sigeumchi Namul is a traditional Korean spinach side dish known for its simplicity and fresh flavors. It features blanched spinach lightly seasoned with soy sauce, garlic, sesame oil, sesame seeds, and a hint of sweetness, making it a perfect banchan to accompany any Korean meal.
Ingredients
Scale
Spinach Preparation
- 1 pound (450 g) fresh spinach, preferably flat-leaf or baby spinach
- 1 tablespoon coarse sea salt (for blanching water)
Seasoning
- 1 ½ teaspoons soy sauce (more to taste; use gluten-free if needed)
- 1 teaspoon sesame oil
- 1 to 1½ teaspoons toasted sesame seeds, lightly crushed
- 1 small garlic clove, very finely minced (about ½ teaspoon; adjust to taste)
- ¼ teaspoon fine sea salt (for seasoning, adjust to taste)
- ¼ teaspoon sugar (optional, to balance flavors)
- 1 to 2 teaspoons finely chopped green onion (optional, for extra aroma)
- Small pinch of black pepper (optional)
- Additional sesame seeds for garnish (optional)
Instructions
- Prepare the spinach: Fill a large bowl with cold water and set aside for shocking the spinach later. Rinse the spinach thoroughly in several changes of cold water to remove any grit or dirt, especially near the stems. If using mature spinach with long stems, trim any tough ends and cut very large leaves in half so they cook evenly. Baby spinach can be used as is.
- Boil the spinach: Bring a large pot of water to a rolling boil over high heat. Add 1 tablespoon of coarse sea salt to the boiling water; this seasons the spinach lightly and helps keep its bright green color. Add the spinach all at once, submerging it fully with tongs or chopsticks. Blanch for about 30 to 45 seconds for baby spinach, or up to 1 minute for mature spinach, just until the leaves are wilted but still bright green and the stems are slightly tender.
- Shock and drain: Immediately transfer the blanched spinach to the bowl of cold water to stop the cooking and preserve the color. Swish gently in the cold water, then drain in a colander. Gather the spinach into a loose bundle and gently squeeze out as much excess water as possible with your hands. Do not over-squeeze to the point of crushing the leaves; just press firmly until it is no longer dripping.
- Cut and loosen: Place the squeezed spinach on a cutting board and roughly cut it into 2 to 3 inch (5 to 7 cm) lengths to make it easier to eat. Gently separate and fluff the pieces with your fingers so the seasoning will distribute evenly.
- Prepare the seasoning: In a medium bowl, combine 1½ teaspoons soy sauce, 1 teaspoon sesame oil, ½ teaspoon very finely minced garlic, ¼ teaspoon fine sea salt, and ¼ teaspoon sugar (if using). Add the chopped green onion and a pinch of black pepper, if using. Lightly crush 1 to 1½ teaspoons toasted sesame seeds between your fingers or with the back of a spoon to release more aroma, and add them to the bowl. Stir the mixture well to create a fragrant seasoning sauce.
- Mix the spinach: Add the prepared spinach to the bowl with the seasoning. Using clean hands or chopsticks, gently toss and massage the spinach with the seasoning, ensuring each piece is coated evenly. Taste and adjust: add a few more drops of soy sauce for saltiness, a pinch more salt, or a tiny splash of sesame oil if you want a richer, nuttier flavor.
- Rest for flavor: Let the seasoned spinach rest for at least 5 to 10 minutes at room temperature; this allows the flavors to penetrate. Mix again just before serving and sprinkle additional toasted sesame seeds on top if desired.
- Serve and store: Serve at room temperature or slightly chilled as a banchan (Korean side dish) alongside rice and other dishes. Store leftovers in an airtight container in the refrigerator for up to 2 to 3 days. Toss lightly before serving again, and adjust seasoning if needed since flavors can mellow in the fridge.
Notes
- Use fresh spinach for the best texture and flavor. Baby spinach is most convenient, but mature spinach works well if trimmed properly.
- Blanching time is critical; under- or overcooked spinach will affect texture and color. Watch carefully during the blanching step.
- Adjust soy sauce and salt amounts to your taste and dietary needs.
- The sugar is optional but helps balance the savory flavors for those who prefer a subtle sweetness.
- Storing the dish for more than 2-3 days is not recommended as spinach loses its freshness and flavor.
- Serve as part of a Korean meal alongside rice and other banchan dishes.
