Sigeumchi namul (Korean Seasoned Spinach)
Sigeumchi-namul is a simple yet deeply balanced Korean spinach side dish.Lightly blanched and seasoned with sesame oil and garlic, it represents the calm, earthy side of Korean home cooking — humble, healthy, and quietly comforting.
Servings 2
Calories 70kcal
Equipment
- 1 Medium pot for blanching spinach
- 1 Strainer for draining blanched spinach
- 1 Mixing bowl for seasoning
- 1 Tongs to mix ingredients gently
Ingredients
- 1 bunch fresh spinach (about 200g) washed and trimmed
- 1 tsp salt for blanching water
- 1 ½ tsp soy sauce for seasoning
- 1 tsp sesame oil toasted
- ½ tsp minced garlic fresh
- ½ tsp roasted sesame seeds for garnish
- 1 pinch salt adjust to taste
Instructions
- Bring a medium pot of water to a boil and add 1 teaspoon of salt.
- Blanch spinach for about 30 seconds, then remove and rinse under cold water.
- Squeeze out excess water gently and transfer to a mixing bowl.
- Add soy sauce, sesame oil, minced garlic, and a pinch of salt.
- Mix lightly with tongs until evenly coated.
- Serve on a small dish and sprinkle sesame seeds on top.
Notes
Do not overcook — spinach should stay bright green.
Adjust soy sauce or salt depending on your preference.
Best served at room temperature with rice or other side dishes.