Korean Spinach Salad (Sigeumchi Namul) Recipe

Introduction

Korean Spinach Salad, or Sigeumchi Namul, is a simple and flavorful side dish made with blanched spinach and a savory, spicy dressing. It’s a refreshing way to enjoy greens with bold Korean seasonings.

Ingredients

• 1.5 lb fresh spinach with the stems on
• 4 cloves garlic, minced
• 4 tbsp soy sauce
• 4 tbsp sesame oil
• 1 green onion, chopped
• 2 tbsp sesame seeds, crushed
• 1 tsp sugar
• 0.5 tbsp Korean red chili flakes
• 0.5 tbsp Korean chili paste
• 1 tsp salt (for boiling water)

Instructions

1. Step 1: Cut off the stems from the spinach and rinse thoroughly. Drain and set aside.
2. Step 2: Bring a pot of water to a boil with 1 teaspoon of salt. Add the spinach and blanch for 30 seconds.
3. Step 3: Remove the spinach and rinse immediately with cold water to stop cooking.
4. Step 4: Squeeze out all excess water from the spinach and form it into two balls. Cut each ball in half.
5. Step 5: For the savory version, in a bowl mix 2 cloves minced garlic, 2 tablespoons soy sauce, 2 tablespoons sesame oil, half the chopped green onion, and 1 tablespoon crushed sesame seeds. Add spinach and mix well. Taste and adjust seasoning if needed.
6. Step 6: For the spicy version, mix 2 cloves minced garlic, 2 tablespoons soy sauce, 2 tablespoons sesame oil, half the chopped green onion, 1 tablespoon crushed sesame seeds, 0.5 tablespoon Korean red chili flakes, 0.5 tablespoon Korean chili paste, and 1 teaspoon sugar. Add spinach and combine thoroughly.

Tips & Variations

• Use fresh spinach for the best texture and flavor—baby spinach works well too.
• Adjust the amount of chili flakes and paste to your preferred spice level.
• Toast sesame seeds lightly before crushing to enhance their nutty aroma.
• You can substitute soy sauce with tamari for a gluten-free option.
• Add a splash of rice vinegar for a tangy twist.

Storage

Store leftover Korean Spinach Salad in an airtight container in the refrigerator for up to 2 days. Reheat slightly or serve chilled for best flavor. Avoid freezing as the spinach texture may become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but make sure to thaw and drain it thoroughly before seasoning. Fresh spinach will give a better texture and flavor.

Is this dish typically served hot or cold?

It is usually served cold or at room temperature as a side dish accompanying Korean meals.

Korean Spinach Salad (Sigeumchi Namul) Recipe

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Korean Spinach Salad, known as Sigeumchi Namul, is a simple and flavorful side dish featuring blanched fresh spinach dressed in a savory or spicy sesame-soy dressing. This traditional Korean banchan provides a delicious balance of tender greens with a nutty and umami-rich seasoning, perfect as a healthy accompaniment to any meal.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Korean
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 1.5 lb Fresh Spinach with the stems on
• 1 Green Onion, chopped
• 4 cloves Garlic, minced (divided)

Dressing – Savory Flavor

• 4 tbsp Soy Sauce (divided)
• 4 tbsp Sesame Oil (divided)
• 2 tbsp Sesame Seeds, crushed

Dressing – Spicy Flavor

• 0.5 tbsp Korean Red Chili Flakes
• 0.5 tbsp Korean Chili Paste
• 1 tsp Sugar

Other

• 1 tsp Salt (for blanching)

Instructions

1. Prepare Spinach: Cut off the stems from the fresh spinach and rinse thoroughly to remove any dirt. Drain well and set aside.
2. Blanch Spinach: Bring a pot of water to a boil with 1 teaspoon of salt. Add the spinach and blanch for 30 seconds. Immediately remove the spinach and rinse under cold water to stop the cooking process.
3. Drain and Squeeze: Squeeze out all excess water from the spinach and form it into two compact balls. Cut each ball in half to prepare for seasoning.
4. Make Savory Dressing: In a bowl, combine 2 cloves of minced garlic, 2 tablespoons soy sauce, 2 tablespoons sesame oil, half of the chopped green onion, and 1 tablespoon of crushed sesame seeds.
5. Season Savory Spinach: Add half of the prepared spinach to the savory dressing and toss gently to coat thoroughly. Taste and adjust seasoning if necessary.
6. Make Spicy Dressing: In another bowl, mix 2 cloves minced garlic, 2 tablespoons soy sauce, 2 tablespoons sesame oil, the remaining half of the chopped green onion, 1 tablespoon crushed sesame seeds, 0.5 tablespoon Korean red chili flakes, 0.5 tablespoon Korean chili paste, and 1 teaspoon sugar.
7. Season Spicy Spinach: Add the remaining half of the spinach to the spicy dressing and mix well to ensure the flavors are fully incorporated.

Notes

• Use fresh spinach with stems for the best texture and flavor.
• Adjust the amount of chili flakes and paste according to your spice preference.
• The salad can be served immediately or chilled for 30 minutes to enhance flavors.
• Toast sesame seeds lightly before crushing for a nuttier flavor.
• This dish is naturally gluten-free if using gluten-free soy sauce.

Keywords: Korean Spinach Salad, Sigeumchi Namul, Korean side dish, spinach salad, sesame dressing, healthy Korean recipe