Name: Korean Spinach Side Dish (Sigeumchi-namul)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Korean
Ingredients: 10 oz spinach, washed and trimmed; 2 tbsp kosher salt (for blanching water); 1 scallion, chopped; 2 tsp soy sauce; 2 cloves garlic, minced; 1 tsp sugar; 1/2 tsp sesame oil; 1 tsp sesame seeds; 1/4 tsp kosher salt, or to taste; 1/4 tsp black pepper, or to taste

I make this Korean Spinach Side Dish, also known as Sigeumchi-namul, when I want something light, savory, and fast. It is a simple Korean banchan made with blanched spinach, garlic, soy sauce, scallion, and sesame, and it brings fresh flavor to the table in just minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

10 oz spinach, washed and trimmed

2 tbsp kosher salt, for the blanching water

1 scallion, chopped

2 tsp soy sauce

2 cloves garlic, minced

1 tsp sugar

1/2 tsp sesame oil

1 tsp sesame seeds

1/4 tsp kosher salt, or to taste

1/4 tsp black pepper, or to taste

Directions

I start by washing and trimming the spinach well. Then I bring about 4 quarts of water to a boil and stir in the 2 tablespoons of kosher salt.

Next, I add the spinach and blanch it for about 30 seconds, just until it wilts. Right after that, I transfer it to a bowl of ice water so the cooking stops immediately.

Once the spinach is cool, I squeeze out as much excess water as possible and chop it into bite-size pieces. I place the chopped spinach in a bowl and add the scallion, soy sauce, garlic, sugar, sesame oil, sesame seeds, salt, and black pepper.

I mix everything well until the spinach is evenly coated. Before serving, I let it sit for 10 to 15 minutes so the flavors blend nicely.

Servings and timing

I get 2 servings from this recipe.

I usually need:

Prep Time: 5 minutes

Cooking Time: 5 minutes

Total Time: 10 minutes

This dish also comes in at about 65 kcal per serving for a light and flavorful side.

Variations

I sometimes change this recipe a little depending on what I am serving with it. For a deeper nutty flavor, I add a few extra sesame seeds or a tiny splash of extra sesame oil. When I want more heat, I mix in a small pinch of Korean red pepper flakes. I also like adding a little more scallion for a fresher bite. If I want a slightly stronger savory taste, I use a touch more soy sauce, but I do that carefully so the spinach does not become too salty.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Since this dish is traditionally enjoyed chilled or at room temperature, I usually do not reheat it. I simply take it out of the fridge, give it a quick stir, and serve it again. If I prefer it less cold, I let it sit on the counter for a few minutes before eating.

FAQs

Can I use frozen spinach instead of fresh spinach?

I can use frozen spinach in a pinch, but I prefer fresh spinach for the best texture and flavor. If I use frozen spinach, I thaw it fully and squeeze out all the extra moisture before mixing in the seasonings.

Why do I put the spinach in ice water after blanching?

I use ice water to stop the cooking right away. This helps the spinach stay bright green and keeps it from becoming too soft.

Can I make this dish ahead of time?

I can absolutely make it ahead. In fact, I find that the flavor gets even better after it sits for a little while. I usually make it a few hours early and keep it chilled until serving time.

What can I serve with Sigeumchi-namul?

I like serving it with steamed rice, grilled beef, chicken, fish, noodles, or other Korean side dishes. It fits easily into both simple meals and larger spreads.

How do I keep the spinach from getting watery?

I make sure to squeeze out as much water as possible after blanching and cooling the spinach. That step helps the seasoning cling better and keeps the final dish from tasting diluted.

Conclusion

I love how easy, fresh, and flavorful this Korean Spinach Side Dish is. It uses simple ingredients, takes only a few minutes to make, and adds a bright, savory touch to almost any meal. When I want a fast vegetable side that still feels special, this is one of the recipes I come back to again and again.

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