Korean Spinach Side Dish

This vibrant Korean spinach side dish delivers a punch of flavor with just a few fresh ingredients and comes together quickly for any meal. Sigeumchi Namul is one of those banchan you will spot on every Korean table, and once you learn how simple it is, you will want to make it again and again.

The first time I made Sigeumchi Namul was at a family gathering everyone was so surprised at how much flavor came from such simple ingredients. Now I make it every week for packed lunches and side salads.

Ingredients

• Fresh spinach: about 10 ounces choose bunches with rich green leaves and avoid any with yellowing or wilted parts
• Garlic: use one fresh clove for bite and aromatic depth
• Green onion: adds a pop of freshness and gentle oniony flavor look for crisp stalks with no slimy parts
• Soy sauce: for savory umami flavor choose a good quality Korean soy sauce if you can
• Salt: just a pinch ensures everything is seasoned perfectly
• Toasted sesame oil: gives richness and nutty aroma always use toasted for the best flavor
• Toasted sesame seeds: sprinkle for crunch and extra nuttiness taste one to ensure they have not gone stale

Instructions

Trim and Prep the Spinach:

Lay the spinach on a large cutting board and trim any tough roots or yellow leaves. Slice the spinach into pieces about two inches long. This makes them easy to pick up with chopsticks and helps them cook evenly.

Blanch the Spinach:

Bring a large pot of water to a boil and add a pinch of salt to season the greens. Add the spinach in all at once and push it under the water. Blanch for exactly thirty seconds until the leaves just turn bright green and wilt but still hold some texture.

Cool and Squeeze Dry:

Use tongs or a slotted spoon to transfer the wilted spinach to a big bowl of ice water. Swirl the leaves to cool them quickly and preserve color. Gather the spinach in your hands and gently squeeze out as much water as possible so the seasoning will not get diluted.

Mix and Season:

Move the squeezed spinach to a mixing bowl. Add the minced garlic chopped green onion soy sauce pinch of salt toasted sesame oil and sesame seeds. Use clean hands or chopsticks to toss everything together until every leaf is coated and glossy.

Serve and Enjoy:

Arrange the seasoned spinach on a small plate or shallow bowl. Scatter over extra sesame seeds for a pretty finish. Serve chilled or at room temperature alongside rice grilled meats or a Korean-style feast.

Sesame oil is my favorite touch in this dish One time my niece insisted on adding a little extra and the whole table agreed it made the flavors pop that day it became a family tradition to sprinkle on more at the end.

Storage Tips

Store any leftovers in an airtight container and refrigerate for up to three days. If the spinach sits for a while some moisture may collect at the bottom just pour that off before serving. This banchan can be made ahead for lunchboxes or to top a warm rice bowl.

Ingredient Substitutions

If you do not have fresh spinach you can use frozen thawed and squeezed dry though the texture is softer. For those avoiding soy use coconut aminos or tamari. A dash of chili flakes can be mixed in for a spicy kick.

Serving Suggestions

Sigeumchi Namul is classic with steamed rice and grilled fish or bulgogi. I sometimes layer it into a bibimbap bowl or tuck it into a wrap with tofu and kimchi for a quick lunch. It brings a mild yet savory flavor that balances spicy or rich mains.

Cultural and Historical Context

This side dish is a fixture in the world of banchan the beautiful variety of small plates that make a Korean meal special. Families pass down their own methods some add more garlic or even a splash of vinegar but the simple flavor of sesame and soy running through sweet spinach is timeless.

Seasonal Adaptations

In spring substitute with young spinach or even baby kale for a fresher snap. Try adding chopped carrots or radish for color in winter. In hot weather serve extra chilled with a drizzle of extra sesame oil.

Success Stories

I once brought this as a potluck dish and even friends who had never tried Korean food asked for the recipe. My mom now requests it for every holiday meal because it reminds her of her childhood favorites. The simplicity truly lets the ingredients shine.

Freezer Meal Conversion

While fresh spinach banchan is best enjoyed right away you can freeze briefly blanched drained spinach as meal prep. When ready to use thaw squeeze dry and mix with the seasonings. The flavor stays but texture is a bit softer which some people actually prefer in bibimbap bowls.

This recipe brings the heart of Korean home cooking to your own kitchen. The vibrant, nutty taste will quickly become a favorite on any table.

Recipe FAQs

→ What type of spinach works best?

Fresh, mature spinach with broad leaves is ideal, though baby spinach can also be used for a more delicate texture.

→ Why is the spinach blanched first?

Blanching softens the spinach, preserves its green color, and removes any bitterness while maintaining a pleasant bite.

→ Can I make this dish ahead of time?

Yes, it can be prepared in advance and stored in the refrigerator for up to two days for best flavor and texture.

→ Is there a substitute for toasted sesame oil?

While toasted sesame oil gives a distinct flavor, you can use a neutral oil with a sprinkle of extra sesame seeds if needed.

→ How is this side dish commonly served?

It's typically served as a banchan alongside other small dishes, rice, and main courses in a Korean meal.

→ Can I adjust the seasoning?

Absolutely! Feel free to tweak soy sauce, garlic, or sesame oil to suit your personal taste preferences.