Sigeumchi-namul (Seasoned Spinach)
A classic Korean seasoned-vegetable side of lightly blanched spinach tossed with garlic, soy sauce, and sesame oil. A healthy 5-minute dish — great as a side or a bibimbap topping.
Ingredients
- Spinach · about 200g1 bunch
- Salt · for blanching water1 tsp
- Seasoning
- Minced garlic0.5 tsp
- Soup soy sauce (or salt)1 tsp
- Sesame oil1 tbsp
- Toasted sesame seeds1 tsp
- Scallion · optional, sliced1
Steps
- ⏲ 3 min
Trim the spinach roots, halve any large leaves, and wash well.
- ⏲ 1 min
Blanch the spinach in salted boiling water for just 30–40 seconds (bright green; don't overcook).
- ⏲ 2 min
Rinse in cold water to set the color, then squeeze out the water firmly (dry spinach takes the seasoning).
- ⏲ 1 min
Loosen the spinach in a bowl, then add the garlic, soy sauce, sesame oil, and sesame seeds.
- ⏲ 1 min
Gently massage to season evenly. Add scallion if you like.
- ⏲ 1 min
Plate and sprinkle with more sesame seeds — as a side or a bibimbap topping.
Tips & Variations
Variations
- Doenjang style: A little soybean paste instead of soy sauce for a nutty depth.
- Gochujang dressing: Add gochujang and vinegar for sweet-spicy-tangy.
- Perilla oil: Swap sesame oil for perilla oil for a different aroma.
- Other greens: Same method works for bean sprouts, chwinamul, or chard.
Tips
- Blanch only 30–40 seconds so the spinach stays bright and not mushy.
- Shock in cold water to set the color, then squeeze dry.
- Massage the seasoning in by hand for even flavor.
- Soup soy sauce adds umami; finish with salt if needed.
- Best eaten fresh — it weeps water if it sits too long.
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