Korean Spinach Side Dish (Sigeumchi Namul)
Korean spinach side dish is a simple, healthy banchan made by blanching spinach and seasoning it with garlic, soy sauce, sesame oil, and chili flakes. It’s light, flavourful, and perfect as a refreshing side for any meal.
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
This dish keeps well in the fridge for 2–3 days.