Korean Spinach
This quick and healthy Korean side dish combines fresh spinach with garlic, sesame oil, and a touch of salt for a light yet umami-packed treat. Perfect as a banchan or a complement to bibimbap and kimbap. Serves 4.
Ingredients
Main
| QTY | Description |
|---|---|
| 250 g | English spinach or baby spinach |
| 1 tsp | Fine sea salt (for boiling water) |
| 1.5 L | Water (for boiling) |
Seasoning Sauce
| QTY | Description |
|---|---|
| 1 tsp | Green onion, finely chopped |
| ½ tsp | Minced garlic |
| ¼ tsp | Fine sea salt (or to taste) |
| 1 tsp | Toasted sesame seeds |
| 1 Tbsp | Sesame oil |
Method
-
Prep the spinach: Trim the spinach roots (if any) and wash the spinach thoroughly in cold water.
-
Blanch: Boil the water in a pot or saucepan for 5 to 7 minutes. Add 1 teaspoon of salt. Once the water starts boiling, plunge the spinach into the pot and let it cook for 30 seconds.
-
Cool and drain: Drain the water and rinse the spinach under cold water for 1–2 minutes. Gently squeeze the spinach to remove excess water.
-
Cut: Divide the spinach into 2–3 pieces using a knife. (If using baby spinach, you can skip this step.)
-
Season: Add the seasoning sauce and mix well with your hands.
-
Serve: Serve with a bowl of rice and an assortment of Korean side dishes for a complete meal.
Notes
- 1 Tbsp = 15 ml · 1 Cup = 250 ml
- This recipe is Version 1 of Sigeumchi Namul — a simply seasoned variation. There are other versions that use additional seasonings like soy sauce or gochugaru.
- When squeezing out excess water, be gentle — you want to remove moisture without crushing the spinach.
- This dish is commonly used as one of the vegetable toppings in bibimbap.