Photo: Hyeon-Jeong Suk · CC BY 2.0
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.
- ⏲ 40 sec
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.
- ⏲ 30 sec
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.
The basics behind this dish
- Salt: When You Add It Matters More Than How MuchThe same amount of salt either draws water out or seasons all the way through, depending on when it goes in. Osmosis, seasoning in layers, and why salt types are not interchangeable by volume.
- Blanching: Keeping Vegetables GreenBlanched vegetables go dull because of acid and heat. Why the pot should be large, why the lid stays off, and what the ice bath is really for.
- Knife Skills: Grip, Cuts, and Why Size MattersHow you hold the knife matters more than how fast you cut. The pinch grip, the claw hand, and why uniform size is a cooking decision rather than a cosmetic one.
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