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Korean Spinach Side Dish - Sigeumchi Namul
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4.8 from 5 votes

Korean Seasoned Spinach - Sigeumchi Namul

Korean Seasoned Spinach is simple yet delicious recipe to explore the world of banchan.
Course: Easy


Blanch Spinach

  • 400 grams of Spinach (Bagged Spinach is okay too)
  • 1 teaspoon (!) of Salt (For Seasoning Water)
  • 2 Tablespoons of Chopped Spring onion

Seasoning Sauce

  • 1.5 teaspoons (!) of Sesame Oil
  • 1 teaspoon (!) of Soy Sauce
  • 1/2 teaspoon (!) of Minced garlic
  • 1/2 teaspoon (!) of Salt
  • 1/2 teaspoon (!) of Sesame seeds


Spinach Prep

  • Wash the spinach (400 grams) thoroughly. Soak them in water and also give them a rinse - especially near the roots. Wash until you don't see any dirt in the residual water.
  • Trim off the root pieces from the spinach (as shown in video)
  • Dice a stalk of spring onion (use the white part) into thin pieces. Set aside around 2 Tablespoons worth for later
  • Fill a large pot with water and bring it up to a boil. Put some Salt (1 teaspoon!) into the water. This salt helps the spinach leaves keep its dark green color after blanching.
  • When the water is boiling, place in the spinach. Set a timer for 30 seconds - use your phone!
  • After 30 seconds, immediately drain the pot and soak the blanched spinach in cold water. This will stop the cooking process.
  • Grab handfuls of the spinach and give a thorough squeeze (3 strong squeezes). You don't need to squeeze all the water out - just give it 3 squeezes.
  • Then de-tangle each of the spinach bundles and place into a separate mixing bowl. Now add-in the Spring Onions (2 Tablespoons).
  • Then add in the seasoning: Sesame Oil (1.5 teaspoons!), Soy Sauce (1 teaspoon!), Minced Garlic (1/2 teaspoon!) and Salt (1/2 teaspoon!). Mix thoroughly.
  • Finishing by garnish with Sesame Seeds (1/2 teaspoon!). Serve with rice!