Seasoned Spinach (Korean)
Submitted by jody
Korean-style sigeumchi namul: blanched spinach tossed in soy sauce, sesame oil, crushed sesame seeds, and scallions. A classic banchan side dish ready in under 20 minutes.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minIf you’ve ever ordered Korean BBQ, you know this dish. It shows up as one of those little banchan side dishes, and somehow you always want more.
Sigeumchi namul is beautifully simple. Fresh spinach gets a quick blanch until just bright green, then an ice-cold rinse to stop the cooking and lock in that vibrant color.
Squeeze out every drop of water, toss it with soy sauce, toasted sesame oil, crushed sesame seeds, minced scallion, and a pinch of sugar, and you’ve got a side dish that punches way above its weight.
A few red pepper threads on top add color and a whisper of heat.
Kitchen Tips
- Dip the root ends in first since they take a few seconds longer to cook than the leaves. The whole blanch should take under 30 seconds.
- Squeeze the spinach dry in a clean kitchen towel. Any leftover water dilutes the seasoning.
- Crushing the sesame seeds (use a mortar and pestle or the back of a knife) releases more nutty aroma than leaving them whole.
Ingredients
Directions
Remove roots from spinach, if desired.
In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion and vinegar.
Bring large pot lightly salted water to boil.
Add spinach, root ends first, and immerse only until leaves turn bright green.
Drain and rinse immediately in cold water.
Drain and squeeze out as much water as possible.
Place spinach in bowl with soy sauce mixture and toss well.
Serve at once, topped with few red pepper threads, if desired.
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