Description
This Korean Spinach Side Dish (Sigeumchi-namul) is a light, savory banchan made with blanched spinach, garlic, and sesame. It comes together quickly and adds fresh, balanced flavor to any meal.
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
Instructions
- Wash and trim the spinach thoroughly.
- Bring about 4 quarts of water to a boil and add 2 tablespoons of kosher salt.
- Add the spinach and blanch for about 30 seconds until just wilted.
- Immediately transfer the spinach to a bowl of ice water to stop the cooking.
- Once cooled, squeeze out excess water and chop into bite-size pieces.
- Place the spinach in a bowl and add scallion, soy sauce, garlic, sugar, sesame oil, sesame seeds, salt, and black pepper.
- Mix well until evenly coated.
- Let sit for 10 to 15 minutes before serving to allow flavors to develop.
Notes
Add extra sesame seeds or sesame oil for a deeper nutty flavor.
Mix in a pinch of Korean red pepper flakes for heat.
Adjust soy sauce carefully to avoid over-salting.
Store in an airtight container in the refrigerator for up to 3 days.
Serve chilled or at room temperature; no reheating needed.
If using frozen spinach, thaw completely and squeeze out excess moisture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Blanching
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 65 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
