Korean Spinach Side Dish (Sigeumchi Namul)
The Korean spinach side dish is called Sigeumchi Namul in Korean. It is a simple and healthy vegetable dish. This dish is made with fresh spinach that is blanched and then seasoned with garlic, soy sauce, sesame oil, and Korean chili flakes called gochugaru. It is one of the many small side dishes, called banchan, served with Korean meals.
The Role of Banchan in Korean Meals
In Korean cuisine, banchan refers to small side dishes that accompany rice and main dishes. These side dishes are usually shared by everyone at the table. Banchan can include vegetables, fermented foods, or small portions of meat or fish. The spinach side dish is a popular banchan because it is light, healthy, and quick to prepare.
Why Spinach?
Spinach is a nutritious leafy green vegetable. It is rich in vitamins, minerals, and fiber. Spinach is mild in flavour and soft in texture when cooked. This makes it a great vegetable for simple side dishes. In Korean cooking, spinach is often blanched briefly to keep its bright green colour and fresh taste. Blanching also makes the spinach tender and easier to eat.
Preparation
Making this spinach side dish is simple and fast. First, rinse fresh spinach and blanch it quickly in boiling salted water. This softens the leaves and removes any dirt. After blanching, immediately cool the spinach in cold water. This stops the cooking process and keeps the spinach green and fresh.
Drain and squeeze the spinach to remove excess water, then mix it with the seasonings. Garlic adds a strong and fresh taste. Soy sauce provides saltiness and umami flavour. Sesame oil brings a nutty aroma, and gochugaru adds a mild spicy kick. Toasted sesame seeds add crunch and extra flavour. Finally, add thinly sliced green onions for freshness.
Why You Should Try This Dish?
This Korean spinach side dish is perfect for many reasons. It is quick and easy to make, taking less than 15 minutes. It is also very healthy and low in calories. The combination of flavours is simple but very satisfying. The spinach is tender without being overpowering.
This dish pairs well with rice and many Korean main dishes like bulgogi (marinated beef), grilled fish, or kimchi stew. It can also be enjoyed as a healthy vegetable side on its own. Many people like to make a batch and keep it in the refrigerator for a few days.
Spice up your meals with Korean Chilli Garlic Potatoes — tossed in a bold blend of spicy gochujang, garlic, and sesame for the perfect Asian twist.
Tips for the Best Spinach Side Dish
Use fresh spinach for the best taste and texture. Be careful not to overcook the spinach during blanching, or it will become mushy. Squeeze out as much water as possible to avoid a watery dish. Adjust the seasoning to your taste by adding more soy sauce or chili flakes if you like.
Korean spinach side dish is a simple yet delicious way to enjoy fresh greens. It adds colour, flavour, and nutrition to any meal. Whether you are new to Korean food or a fan of banchan, this dish is easy to make and always a favourite at the table.
Korean Spinach Side Dish (Sigeumchi Namul)
Ingredients
- 1 bunch about 200g fresh spinach
- 1 tsp salt for blanching
- 1 clove garlic finely minced
- 1 tsp soy sauce regular or light
- 1 tsp sesame oil
- ½ tsp Gochugaru Korean chili flakes
- ½ tsp toasted sesame seeds
- 1 green onion finely sliced
- A pinch of salt to taste
Instructions
Blanch the spinach:
- Bring a large pot of water to a boil.
- Add 1 tsp salt.
- Add the spinach and blanch for 30–45 seconds until just wilted, but still bright green.
- Immediately drain and transfer spinach to a bowl of ice water to stop the cooking.
- Squeeze out excess water gently with your clean hands or using a clean kitchen towel.
Season the spinach:
- Cut the spinach into 2–3 inch lengths if desired.
- In a bowl, mix the spinach with: minced garlic, soy sauce, sesame oil, a pinch of salt (to taste), sesame seeds, green onion and Gochugaru (Korean chili flakes).
- Toss gently to evenly coat the spinach with the flavours.
- Taste the spinach and add a pinch of salt if needed, then mix again.
- Transfer to a serving dish and garnish with extra toasted sesame seeds or sliced green onions if you like.
- Serve immediately or chill for later use.
Notes
Frequently Asked Questions
It’s a simple Korean banchan made by blanching spinach and seasoning it with garlic, soy sauce, sesame oil, and Korean chili flakes.
Yes, you can use frozen spinach. Just thaw and squeeze out excess water before seasoning.
Blanch the spinach for about 30 seconds to 1 minute until it’s wilted but still bright green, then rinse with cold water.
It has a mild kick from the gochugaru (Korean chili flakes), but you can adjust the amount or leave it out if you prefer no spice.
Store in an airtight container in the refrigerator for up to 3 days. It’s best eaten fresh.
Yes, you can also add a little sugar or vinegar for extra flavour, but it’s delicious as is.
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