Simply Seasoned Korean Spinach Salad (Sigeumchi Namul)

Simply Seasoned Korean Spinach Salad, also known as Sigeumchi Namul, is one of my favorite Korean side dishes because it is fresh, flavorful, and incredibly easy to prepare. I love how tender spinach combines with fragrant sesame oil, garlic, green onion, and toasted sesame seeds to create a delicious dish with just a handful of ingredients.

This traditional Korean spinach salad is commonly served as banchan, a small side dish that accompanies Korean meals. I enjoy serving it alongside steamed rice, grilled meats, bibimbap, or other Korean favorites. The best part is that I can prepare this nutritious and satisfying spinach salad in just 15 minutes.

Ingredients

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

250 g English spinach or baby spinach (9 ounces)

1 tsp fine sea salt, for the boiling water

6 cups water

1 tsp green onion, finely chopped

1/2 tsp minced garlic

1/4 tsp fine sea salt, or to taste

1 tsp toasted sesame seeds

1 Tbsp sesame oil

Directions

Prepare the Spinach:

I start by trimming away any roots from the spinach. Then, I wash the leaves thoroughly under cold running water to remove dirt and sand.

I pay special attention to the stems because spinach can sometimes trap soil near the base.

Blanch the Spinach:

I bring 6 cups of water to a rolling boil in a medium pot or saucepan. Once the water is boiling, I add 1 teaspoon of fine sea salt.

Next, I add the spinach and blanch it for approximately 30 seconds.

I avoid overcooking the spinach because I want it to retain its vibrant green color and tender texture.

Cool and Drain:

Immediately after blanching, I drain the spinach and rinse it under cold running water for 1–2 minutes.

This step stops the cooking process and helps preserve the spinach’s beautiful green color.

Once cooled, I gently squeeze the spinach with my hands to remove as much excess water as possible. I find this step especially important because watery spinach can dilute the sesame dressing.

Cut the Spinach:

I transfer the drained spinach to a cutting board and cut it into 2–3 sections to make it easier to eat.

When I use baby spinach, I usually leave the leaves whole because they are already small and tender.

Season the Spinach:

I place the prepared spinach in a mixing bowl and add the finely chopped green onion, minced garlic, 1/4 teaspoon fine sea salt, toasted sesame seeds, and sesame oil.

Using clean hands, I gently toss and massage the spinach until every leaf is evenly coated with the seasonings.

I like mixing everything by hand because it helps distribute the sesame oil and garlic evenly without damaging the delicate leaves.

Serve and Enjoy:

Once everything is combined, I taste the spinach and adjust the salt if necessary.

I serve my Korean spinach salad immediately or refrigerate it briefly for a refreshing chilled side dish.

I especially enjoy pairing it with warm steamed rice, kimchi, grilled beef, or other Korean banchan dishes.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Servings: 4

Calories per serving: 55 kcal

Variations

One of the things I love most about Sigeumchi Namul is how easily I can adjust the seasonings to suit different preferences.

Soy Sauce Korean Spinach Salad:

For a slightly deeper savory flavor, I sometimes replace part of the salt with a small amount of light soy sauce. I start with 1/2 teaspoon and adjust the seasoning to taste.

Spicy Korean Spinach Salad:

When I want a little heat, I add a pinch of gochugaru (Korean red pepper flakes). I love how the mild spiciness complements the nutty sesame oil.

Extra Garlic Spinach Salad:

If I am craving a stronger garlic flavor, I increase the minced garlic to 1 teaspoon. I find that this creates a more aromatic and flavorful side dish.

Sesame-Rich Spinach Salad:

For an even nuttier taste, I add an extra teaspoon of toasted sesame seeds. Sometimes, I lightly crush the seeds before mixing them into the spinach to release more of their aroma.

Spinach and Carrot Namul:

For additional color and texture, I mix in a small amount of finely julienned carrot that I have briefly blanched or sautéed. I enjoy the subtle sweetness it brings to the salad.

Storage/Reheating

Refrigerating:

I store leftover Korean spinach salad in an airtight container in the refrigerator for up to 3–4 days, provided it has been cooled and refrigerated promptly.

I prefer eating it within the first 1–2 days because the spinach tastes fresher and maintains a better texture.

Freezing:

I generally avoid freezing this salad because spinach can become excessively soft and watery after thawing.

I find that freshly prepared Sigeumchi Namul delivers the best texture and flavor.

Reheating:

I usually serve this Korean spinach salad cold or at room temperature, so reheating is unnecessary.

If I prefer it slightly warm, I gently heat it in a skillet over low heat for a short time. I avoid cooking it for too long because the spinach can become mushy.

Meal Prep Tips:

When I prepare this dish ahead of time, I make sure to squeeze the blanched spinach thoroughly before adding the seasonings.

I keep the finished salad refrigerated and take out only the portion I plan to serve. I also avoid leaving it at room temperature for more than two hours.

FAQs

Can I use baby spinach instead of regular spinach?

Yes, I frequently use baby spinach when making this recipe. I find that baby spinach has a softer texture and a milder flavor than mature spinach. Since the leaves are smaller, I usually leave them whole after blanching instead of cutting them into sections.

Why do I need to blanch the spinach?

I blanch the spinach because it softens the leaves, reduces their volume, and helps maintain their vibrant green color. I only blanch it for about 30 seconds because overcooking can make the spinach mushy. Cooling it immediately afterward helps stop the cooking process.

Can I make Korean spinach salad ahead of time?

Absolutely! I often prepare Sigeumchi Namul several hours before serving because it tastes delicious chilled. I store it in an airtight container in the refrigerator and give it a gentle toss before serving to redistribute the seasonings.

What can I serve with Korean spinach salad?

I love serving this spinach salad with steamed white rice, bibimbap, bulgogi, Korean barbecue, or grilled tofu. I also enjoy including it in a traditional Korean meal alongside kimchi, seasoned bean sprouts, and other vegetable side dishes. Its mild sesame flavor complements both rich and spicy foods.

How do I prevent Korean spinach salad from becoming watery?

I find that the secret to preventing watery spinach salad is removing excess moisture after blanching. Once the spinach has cooled, I gently squeeze it with my hands until most of the water is gone. I make sure not to crush the leaves, but I remove enough liquid so the sesame oil and seasonings can coat the spinach properly.

Conclusion

Simply Seasoned Korean Spinach Salad (Sigeumchi Namul) is one of my favorite ways to turn fresh spinach into a delicious and satisfying side dish. I love how a few everyday ingredients, including sesame oil, garlic, green onion, and toasted sesame seeds, create such a wonderful combination of flavors.

With just 15 minutes of preparation and cooking time, I can make a light, nutritious, and flavorful Korean side dish that pairs beautifully with countless meals. Whether I serve it alongside steamed rice, Korean barbecue, or a homemade bibimbap bowl, I always appreciate its fresh taste and delicate sesame aroma.

I especially love that this recipe is easy to customize, convenient for meal prep, and simple enough to make whenever I have fresh spinach on hand. For me, this classic Korean spinach salad proves that delicious food does not have to be complicated.

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