Korean Spinach or Sigeumchi-namul is a very popular and common side dish among Koreans.Print
Korean Spinach or Sigeumchi-namul is a Korean side dish (banchan) made of blanched spinach seasoned with soy sauce, garlic, and sesame oil.
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- 8 ounces spinach, cleaned and washed
- 1 garlic clove, minced
- 1 green onion, chopped
- 1½ teaspoon soy sauce
- 1½ teaspoon sesame oil
- 2 teaspoon sesame seeds
- silgochu (Korean dried shredded red pepper), optional
- Boil 8 to 10 cups of water in a large pot.
- Blanch the spinach for 30 seconds to 1 minute with lid off, stirring with a wooden spoon.
- Strain the spinach and rinse in cold water a couple of times to remove any residual dirt.
- Squeeze out excess water and cut a few times into bite size pieces.
- Mix the spinach with garlic, green onion, soy sauce, sesame oil, and sesame seeds in a mixing bowl by hand.
- Transfer to a bowl or plate and garnish with silgochu, if used.
- Serve with rice.
- Serving Size: 4