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This speedy Korean spinach side dish sneaks an extra serving of greens into almost any meal with minimal fuss and maximum flavor. I love making Sigeumchi Namul when I want something crisp and fresh to round out a rice bowl or a snacky lunch platter. It is so quick it always surprises guests when I serve it alongside a main dish.
When I first tried this dish at a friend's family dinner I could not get enough. Now I make it almost every week to add variety to my lunches and my kids always take second helpings.
Gather Your Ingredients
- Fresh spinach: Look for bright green leaves with no yellowing or slimy spots for best flavor and crunch
- Garlic: Adds aromatic flavor use fresh garlic and mince it as fine as you can
- Green onion: Gives a pop of mild onion taste and color check for firm stalks and crispy greens
- Soy sauce: Brings savory umami use a good quality naturally brewed brand
- Salt: Heightens all the flavors
- Toasted sesame oil: Delivers that signature nutty aroma try to find one that is dark in color and labeled toasted
- Toasted sesame seeds: Finish with a gentle crunch always toast them yourself for maximum fragrance if you have time
How to Make It
- Trim the Spinach:
- Lay your spinach out on a clean cutting board. Using a sharp knife slice off the very ends and then cut the spinach into roughly two inch pieces. This helps it cook evenly and makes eating neater.
- Blanch the Spinach:
- Fill a medium pot with water add a pinch of salt and bring to a rolling boil over high heat. Drop all the spinach in at once and press down gently with a slotted spoon. Blanch just until wilted about thirty seconds. The goal is to keep that beautiful green color while tenderizing the leaves.
- Cool in an Ice Bath:
- Immediately transfer the blanched spinach to a bowl of ice water to stop the cooking. Let it chill for a minute then carefully squeeze out all extra water using your hands. Squeeze softly to avoid mashing the spinach into a paste but get it as dry as possible.
- Mix the Seasonings:
- Place the drained spinach in a large mixing bowl. Add the finely minced garlic chopped green onion soy sauce salt toasted sesame oil and toasted sesame seeds. Using your hands or tongs toss the spinach until everything is evenly coated.
- Serve:
- Pile the seasoned spinach onto a serving dish or divide into smaller bowls. Serve cold or at room temperature as a side to rice grilled dishes or spicy mains.
Sesame oil is my favorite part of this recipe. It takes the simple spinach and transforms it into something nutty and irresistible. Once my daughter asked for more just because it was so glossy and fragrant on her plate.
Flavor Boosters
This side dish is best within two days but will keep three to four days in an airtight container in the fridge. Drain off any extra liquid before storing so the spinach stays fresh. If it gets watery just toss gently before serving and top off with a few more sesame seeds to refresh.
Serving Suggestions
Sigeumchi Namul pairs perfectly with hot steamed rice dumplings or grilled proteins. I love stacking a scoop on top of japchae noodles or wrapping it up in seaweed for a quick hand roll. For a bigger meal try serving it with Korean BBQ or as part of a bibimbap bowl.
Creative Twists
If you do not have fresh spinach use baby spinach or even blanched kale for a similar effect. Feel free to add a splash of rice vinegar if you like a bit of tang or use tamari for a gluten free twist. Gochugaru Korean chili flakes make a delicious optional garnish if you want a hint of heat.
Once I made a double batch of this side dish for a picnic and it disappeared before the grilled meats even left the fire. Friends were surprised how tasty cold spinach could be. Now I am always expected to bring it for spring and summer gatherings.
Recipe FAQs
- → Can I use frozen spinach for this dish?
Yes, thawed frozen spinach works too. Squeeze out excess moisture before mixing in seasonings.
- → How long does it keep in the fridge?
This side keeps well in an airtight container for up to three days when refrigerated.
- → Do I have to use sesame oil?
Sesame oil gives the signature nutty flavor, but a neutral oil can be used if needed.
- → Can I add other vegetables?
Feel free to add thinly sliced carrots or bean sprouts for additional crunch and color.
- → Should the spinach be served cold or warm?
It’s usually served chilled or at room temperature, making it a refreshing side for hot dishes.