Description
Korean Spinach Namul, also known as Sigeumchi Namul, is a delicious Korean side dish featuring tender blanched spinach tossed with savory seasonings. Enjoy two flavorful versions: classic garlic-sesame spinach with soy sauce and spicy spinach with gochujang and doenjang.
Ingredients
For the Classic Spinach Namul:
1 bunch spinach, cleaned
2 teaspoons Korean soup soy sauce (gukganjang), or 1 tablespoon regular soy sauce
1 clove garlic, finely minced
2 teaspoons sesame oil
2 teaspoons toasted sesame seeds
1 green onion, finely chopped
For the Spicy Spinach Namul:
1 bunch spinach, cleaned
2 teaspoons Korean chili paste (gochujang)
1 teaspoon Korean soybean paste (doenjang)
1 clove garlic, finely minced
2 teaspoons sesame oil
2 teaspoons toasted sesame seeds
Instructions
- Prepare the spinach: Thoroughly wash both bunches of spinach under cold running water to remove dirt and sand. Trim any thick or tough stems.
- Blanch the spinach: Bring a large pot of water to a rolling boil and add a small pinch of salt. Add the spinach and blanch for approximately 30 seconds, until the leaves wilt and turn bright green. Avoid overcooking.
- Cool the spinach: Immediately drain the spinach and rinse under cold running water until completely cool. This stops the cooking process and preserves its vibrant color.
- Remove excess moisture: Gently but firmly squeeze the cooled spinach to remove as much water as possible. Transfer to a cutting board and cut into approximately 3-inch pieces. Divide the spinach into two equal portions.
- Make the classic spinach namul: Place one portion of spinach in a mixing bowl. Add the Korean soup soy sauce, minced garlic, sesame oil, toasted sesame seeds, and chopped green onion. Gently toss and massage with clean hands until evenly seasoned. Taste and adjust the seasoning if needed.
- Make the spicy spinach namul: Place the remaining spinach in a separate mixing bowl. Add the gochujang, doenjang, minced garlic, sesame oil, and toasted sesame seeds. Mix the chili paste and soybean paste together, then gently massage the seasonings into the spinach until evenly coated. Adjust the gochujang to your preferred spice level.
- Serve: Transfer the classic and spicy spinach namul to separate serving bowls. Garnish with additional toasted sesame seeds if desired. Serve immediately or refrigerate briefly and enjoy chilled alongside steamed rice, bibimbap, Korean barbecue, or other Korean dishes.
Notes
Fresh spinach: Fresh spinach provides the best texture and vibrant green color. Wash thoroughly before blanching.
Soy sauce substitution: Replace 2 teaspoons Korean soup soy sauce with 1 tablespoon regular soy sauce if necessary. Adjust to taste.
Frozen spinach: Thaw completely and squeeze out excess moisture before seasoning. Skip blanching if the frozen spinach is already cooked.
Extra spicy variation: Add additional gochujang or a pinch of Korean red pepper flakes (gochugaru) for more heat.
Garlic sesame variation: Increase the minced garlic slightly in the classic version for a stronger garlic flavor.
Mild variation: Omit gochujang and season with sesame oil, garlic, toasted sesame seeds, and a little soy sauce.
Carrot variation: Add finely shredded, lightly blanched carrots for extra color, texture, and natural sweetness.
Sesame oil alternative: Substitute a small amount of neutral oil or omit the oil entirely. Add extra toasted sesame seeds for nutty flavor.
Prevent watery spinach: Thoroughly squeeze the blanched spinach before adding seasonings to prevent diluted flavors.
Serving suggestions: Serve with steamed rice, bulgogi, grilled chicken, tofu, bibimbap, kimchi, or other Korean banchan.
Storage: Refrigerate leftovers promptly in airtight containers for 2 to 3 days. Store the classic and spicy versions separately.
Freezing: Freezing is not recommended because thawed spinach may become overly soft and watery.
Reheating: Traditionally served cold or at room temperature. If preferred warm, gently heat a small portion in a skillet over low heat until warmed through.
Meal prep: Prepare ahead, refrigerate, and toss gently before serving to redistribute the seasonings.
Nutrition: Nutritional values are approximate per serving and depend on spinach bunch size, seasoning brands, and portion distribution.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Blanching
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (1/4 of recipe, including both variations)
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 6 g
- Saturated Fat: 0.9 g
- Unsaturated Fat: 5.1 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
