Name: Korean Spinach Side Dish (Sigeumchi Namul) Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Korean
Ingredients: 1 bunch (10 oz) spinach, ends trimmed and cut into 2-inch pieces; 1 stalk green onion, chopped; 1 clove garlic, finely minced; 2 teaspoons soy sauce; 1/8 teaspoon salt (plus a pinch for blanching water); 2 teaspoons toasted sesame oil; 2 teaspoons toasted sesame seeds

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Introduction

Korean Spinach Side Dish, or Sigeumchi Namul, is a simple and flavorful vegetable dish that brings a fresh, savory balance to any meal. It’s quick to prepare and makes a perfect healthy side that highlights the subtle earthiness of spinach with a nutty sesame kick.

A white scalloped plate holds a pile of cooked dark green spinach with a shiny, slightly wet texture, showing both leaves and stems. The spinach is mixed with small white sesame seeds sprinkled evenly on top. The plate sits on a soft pink cloth over a white marbled surface. In the background, part of another white scalloped bowl with light beige sesame seeds is visible, and a pair of chopsticks with light pink tips lies near the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bunch (10 oz) spinach (ends trimmed)
1 clove garlic (finely minced)
1 stalk green onion (chopped)
2 teaspoons soy sauce
1/8 teaspoon salt
2 teaspoons toasted sesame oil
2 teaspoons toasted sesame seeds

Instructions

Step 1: Trim the spinach. Place the spinach on a cutting board, trim the ends, and slice into about 2-inch pieces.
Step 2: Blanch the spinach. Bring a pot of salted water to a boil over high heat. Add the spinach and blanch for 30 seconds or until just wilted.
Step 3: Cool in an ice bath. Immediately transfer the spinach to an ice bath to stop the cooking process. Once cooled, gently squeeze out all the excess water.
Step 4: Mix. Place the drained spinach in a mixing bowl and add the minced garlic, chopped green onion, soy sauce, salt, sesame oil, and toasted sesame seeds. Mix thoroughly until well combined.
Step 5: Serve on the side and enjoy this vibrant, refreshing Korean side dish.

Tips & Variations

Use fresh spinach for the best texture, and be sure not to over-blanch to keep the spinach tender but still bright green.
For a mild kick, add a pinch of red pepper flakes or a dash of gochugaru (Korean red chili powder).
Replace soy sauce with tamari or coconut aminos for a gluten-free version.
Toast your own sesame seeds briefly in a dry pan for enhanced flavor.

Storage

Store leftover spinach side dish in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be served cold or at room temperature. Reheating is not recommended as it affects the texture.

How to Serve

A white scalloped plate holds a single layer of cooked spinach, showing bright green and dark green leaves and stems mixed together with a shiny, slightly wet texture. On top, there are small light brown sesame seeds scattered evenly across the leaves. The plate is placed on a soft pink surface with a subtle white marbled texture, and in the background, there is a blurry round white bowl and another bowl with light brown seeds. A pair of wooden chopsticks with pink tips rests nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Frozen spinach can be used as a substitute, but make sure to thaw and squeeze out as much moisture as possible before mixing to avoid sogginess.

Is this dish vegan?

Yes, this Korean spinach side dish is naturally vegan and gluten-free when using soy sauce or tamari accordingly.