Korean Spinach Side Dish (Sigeumchi-namul)
This super easy authentic Korean Spinach side dish is delicious and comes together in minutes for a delicious and healthy appetizer!
Servings: 2
Ingredients
- 10 oz spinach approximately 1 bunch, washed and trimmed
- 2 tbsp kosher salt
- 1 scallion chopped
- 2 tsp soy sauce
- 2 cloves garlic minced
- 1 tsp sugar
- 1/2 tsp sesame oil
- 1 tsp sesame seeds
- 1/4 tsp kosher salt or to taste
- 1/4 tsp black pepper or to taste
Instructions
- Wash and trim the root ends of the spinach if still attached. Bring a large pot of water (4 quarts) to a boil and add 2 tablespoons of kosher salt. Add the spinach and blanch in salted boiling water for 30 seconds.
- Prepare a large bowl of ice water. Remove the spinach with a strainer, then transfer the spinach immediately the ice water to shock the spinach and stop the cooking process. Once cooled, squeeze and drain out as much water as possible from the spinach, then cut transfer the spinach to a cutting board and chop it into bite size pieces.
- In a large bowl, add the chopped spinach with chopped scallion, soy sauce, minced garlic, sugar, sesame oil, sesame seeds, and salt and pepper. Mix thoroughly until completely combined. Let marinate for 10-15 minutes and enjoy!
Video
Notes
Spinach Tips: Start with fresh regular-sized spinach (I don't recommend using baby spinach, as it's too small and can turn mushy.) Look for vibrant green leaves without wilting or yellowing. The freshness of the spinach will significantly impact the dish's taste and texture. Rinse the spinach leaves thoroughly under cold running water. Pay extra attention to rinsing away any dirt or sand from the leaves, especially around the stems.
Don't Skip the Ice Bath: Blanch the spinach for only about 30 seconds to 1 minute, or until it wilts. Overcooking can result in a mushy texture. Immediately transfer the blanched spinach to a bowl of ice water to stop the cooking process. This helps preserve the vibrant green color and prevents overcooking.
Squeeze! Squeeze out as much excess water using your hands (you'll be surprised how much comes out) but be gentle to avoid damaging the leaves. If you skip this part, you will end up with a watery Korean Spinach Side Dish.
Store your Korean Spinach Side Dish (Sigeumchi-namul) in an airtight container in the refrigerator for 3-4 days. This dish is usually eaten cold.
Nutrition
Calories: 65kcal | Carbohydrates: 9g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 449mg | Potassium: 837mg | Fiber: 4g | Sugar: 3g | Vitamin A: 13352IU | Vitamin C: 42mg | Calcium: 161mg | Iron: 4mg
