Cook and Scale
Sigeumchi Namul (Seasoned Spinach)
4 servings · 15 min total
Blanched spinach seasoned simply with sesame oil, soy sauce, and garlic — a quick, nourishing Korean side dish found on every banchan table.
Ingredients
- 500 g spinach
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 2 garlic, minced
- 1 spring onion, sliced
- 1 tbsp sesame seeds
- ½ tsp salt
- 1 tsp gochugaru, optional
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Blanch the spinach — Blanch the spinach in boiling salted water for 1 minute until just wilted.
- 2.
Cool and squeeze the spinach — Drain immediately and plunge into cold water to stop the cooking, then squeeze out as much water as possible.
- 3.
Season the spinach — Toss the spinach with sesame oil, soy sauce, garlic, salt, and gochugaru if using, until evenly seasoned.
- 4.
Garnish and serve — Scatter with scallions and sesame seeds, and serve at room temperature.