Description
Simply Seasoned Korean Spinach Salad (Sigeumchi Namul) is a light, flavorful Korean side dish made with tender blanched spinach, aromatic sesame oil, garlic, green onion, and toasted sesame seeds. Ready in just 15 minutes, this nutritious banchan pairs perfectly with rice, bibimbap, and Korean barbecue.
Ingredients
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
Instructions
- Trim away any roots from the spinach and wash the leaves thoroughly under cold running water to remove dirt and sand, paying special attention to the stems.
- Bring 6 cups of water to a rolling boil in a medium pot or saucepan. Add 1 teaspoon of fine sea salt, then add the spinach and blanch for approximately 30 seconds until just tender and bright green. Avoid overcooking.
- Immediately drain the spinach and rinse under cold running water for 1–2 minutes to stop the cooking process. Gently squeeze the cooled spinach with your hands to remove as much excess moisture as possible without crushing the leaves.
- Transfer the drained spinach to a cutting board and cut into 2–3 sections for easier serving. If using baby spinach, leave the small, tender leaves whole.
- Place the prepared spinach in a mixing bowl. Add the finely chopped green onion, minced garlic, 1/4 teaspoon fine sea salt, toasted sesame seeds, and sesame oil. Using clean hands or tongs, gently toss and massage the spinach until evenly coated with the seasonings.
- Taste and adjust the salt if necessary. Serve immediately or refrigerate briefly for a refreshing chilled side dish. Enjoy alongside steamed rice, bibimbap, grilled meats, kimchi, or other Korean banchan.
Notes
Spinach options: Fresh English spinach works beautifully because its tender leaves and stems hold their texture after blanching. Baby spinach is also suitable and generally does not need cutting.
Prevent watery spinach: Thoroughly squeeze excess water from the blanched spinach before seasoning. This helps the sesame oil, garlic, and other seasonings coat the leaves evenly.
Avoid overcooking: Blanch the spinach for approximately 30 seconds and cool immediately under cold running water to preserve its vibrant green color and tender texture.
Sesame oil: Use toasted sesame oil for the richest nutty aroma and authentic Korean-inspired flavor.
Soy sauce variation: Replace part of the seasoning salt with 1/2 teaspoon light soy sauce for a deeper savory flavor. Adjust to taste.
Spicy variation: Add a pinch of gochugaru (Korean red pepper flakes) for gentle heat.
Extra garlic variation: Increase the minced garlic to 1 teaspoon for a stronger garlic flavor.
Sesame-rich variation: Add an extra teaspoon of toasted sesame seeds. Lightly crush the seeds before mixing to release more aroma.
Spinach and carrot variation: Mix in a small amount of finely julienned carrot that has been briefly blanched or sautéed for extra color, texture, and natural sweetness.
Serving suggestions: Serve with steamed rice, bibimbap, bulgogi, Korean barbecue, grilled tofu, kimchi, seasoned bean sprouts, or other Korean side dishes.
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days when cooled and refrigerated promptly. For the best flavor and texture, enjoy within 1–2 days.
Freezing: Freezing is not recommended because the spinach may become excessively soft and watery after thawing.
Reheating: This salad is traditionally enjoyed cold or at room temperature. If desired, warm gently in a skillet over low heat for a short time without overcooking.
Meal prep: Prepare several hours ahead and refrigerate until serving. Toss gently before serving to redistribute the seasonings. Avoid leaving the salad at room temperature for more than 2 hours.
Nutrition: Nutritional values are approximate and may vary depending on the spinach, sesame oil, salt absorption, and serving size.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Blanching
- Cuisine: Korean
Nutrition
- Serving Size: 1 small side-dish portion (approximately 65 g)
- Calories: 55 kcal
- Sugar: 0.3 g
- Sodium: 170 mg
- Fat: 4.1 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 2.6 g
- Fiber: 1.4 g
- Protein: 2.1 g
- Cholesterol: 0 mg
