Sigeumchi Namul
시금치나물
Blanched spinach lightly dressed with sesame oil, garlic, and soy sauce. One of the classic Korean banchan.
Serves 4
Prep 5 min
Cook 3 min
Ingredients
- 1 lb fresh spinach
- 1 teaspoon salt, for the boiling water
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 green onion, finely chopped
- 1 teaspoon toasted sesame seeds
Steps
Step 1. Bring a large pot of water to a boil with 1 teaspoon salt. Blanch the spinach for 30 seconds, until just wilted.
Step 2. Drain and rinse in cold water. Squeeze out as much water as you can, then loosen the spinach and cut it into shorter lengths.
Step 3. Toss gently with the soy sauce, sesame oil, garlic, green onion, and sesame seeds. Serve at room temperature or chilled.
Where this recipe comes from
Yoribang Korean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of traditional Korean dishes. Gochugaru is Korean red pepper flakes, gochujang is fermented red chili paste, doenjang is fermented soybean paste, and ganjang is Korean soy sauce. Most are sold at Korean and many Asian grocery stores. Spice levels are adjustable: use less gochugaru or gochujang for a milder dish.