If you’re looking for a fresh, vibrant, and effortlessly delicious dish to brighten up your meal, the Korean Spinach Side Dish (Sigeumchi Namul) Recipe is an absolute must-try. This classic Korean banchan bursts with bright green spinach tossed in a flavorful medley of sesame oil, soy sauce, and toasted sesame seeds. It has such a lovely balance of earthiness, umami, and subtle sweetness that can complement any main dish or stand alone as a light, nutritious snack. What makes this recipe truly special is its simplicity and the way each ingredient plays a key role in creating those signature bright and comforting flavors.
Ingredients You’ll Need
One of the best parts of the Korean Spinach Side Dish (Sigeumchi Namul) Recipe is how easily accessible and straightforward the ingredients are. Each one adds a unique note, whether it’s the nutty aroma from sesame oil or the bright, fresh hit from green onions, making this dish a flavor-packed delight without fuss.
- Fresh spinach (1 pound): Preferably flat-leaf or baby spinach for the best texture and tenderness.
- Coarse sea salt (1 tablespoon): Used in the blanching water to season the spinach gently and maintain its vibrant color.
- Soy sauce (1½ teaspoons): Adds a savory umami depth – gluten-free options work perfectly too.
- Sesame oil (1 teaspoon): Brings a rich, toasted aroma that’s essential for authentic flavor.
- Toasted sesame seeds (1 to 1½ teaspoons): Lightly crushed to release their warm, nutty fragrance.
- Garlic (1 small clove, minced): Provides a subtle hint of sharpness without overpowering the greens.
- Fine sea salt (¼ teaspoon): For seasoning and bringing all flavors into balance.
- Sugar (¼ teaspoon, optional): Just a touch to balance the savory notes.
- Green onion (1 to 2 teaspoons, chopped, optional): Adds a fresh, oniony aroma and a pop of color.
- Black pepper (small pinch, optional): For a mild background warmth.
How to Make Korean Spinach Side Dish (Sigeumchi Namul) Recipe
Step 1: Prepare Your Spinach
Start by washing the spinach thoroughly in several changes of cold water. This ensures every bit of grit and dirt is removed, especially around the stems. If your spinach is mature, trim any tough ends and cut large leaves in half so everything cooks evenly. Baby spinach can be kept whole, making your prep easier and quicker.
Step 2: Blanch the Spinach
Bring a large pot of water to a rolling boil and add coarse sea salt. This step might seem simple, but salting the water not only seasons the spinach subtly, it also helps to keep that gorgeous green color vibrant and fresh. Submerge the spinach completely and blanch it briefly—just 30 to 45 seconds for baby leaves or up to a minute for mature spinach. The idea is to soften the leaves while keeping their lively green look intact.
Step 3: Shock and Drain
Immediately transfer the spinach into a bowl of cold water to stop the cooking process and lock in color. After giving it a gentle swish, drain in a colander. Then, gather the spinach into a loose bundle and gently squeeze out excess moisture by hand without crushing the leaves. This step keeps the texture perfect, preventing sogginess while ensuring the seasoning will stick beautifully.
Step 4: Cut and Fluff the Spinach
Place the drained spinach on a cutting board and roughly chop it into manageable 2 to 3 inch lengths. This makes the side dish easier to eat and share. Before seasoning, use your fingers to gently separate and fluff the spinach—this little touch helps the flavors distribute evenly throughout the dish.
Step 5: Mix the Seasoning
In a medium bowl, combine the soy sauce, sesame oil, minced garlic, fine sea salt, and sugar if you’re using it. Toss in the chopped green onion and black pepper for extra aroma and complexity. Crush toasted sesame seeds lightly between your fingers or with the back of a spoon to release their full scent, then add those in. Stir everything together for a fragrant, inviting seasoning base.
Step 6: Combine Spinach and Seasoning
Add your prepared spinach to the seasoning bowl, and with clean hands or chopsticks, gently toss and massage the leaves to coat each strand evenly. Taste and adjust by adding a little more soy sauce or sesame oil if you want a richer or saltier bite. Let it rest at room temperature for at least 5 to 10 minutes so the flavors meld together perfectly. A quick toss before serving freshens it up beautifully.
How to Serve Korean Spinach Side Dish (Sigeumchi Namul) Recipe
Garnishes
While the toasted sesame seeds folded into the seasoning already bring a lovely crunch and nuttiness, a light sprinkling of additional sesame seeds on top right before serving adds texture and even more of that irresistible aroma. A few thinly sliced green onion rings or a small pinch of red pepper flakes can also brighten the presentation.
Side Dishes
This Korean Spinach Side Dish (Sigeumchi Namul) Recipe shines as part of a traditional Korean meal, perfect alongside steamed rice, kimchi, grilled meats, or bibimbap. Its fresh and mellow flavors also pair wonderfully with richer dishes like Korean BBQ or spicy stews, balancing out heavier tastes with light, herbal notes.
Creative Ways to Present
For a modern twist, try serving this spinach salad chilled in small glass bowls or even as a topping for noodle salads and rice bowls. It can also be mixed into wraps as a fresh veggie layer or incorporated into vegetarian bibimbap for an authentic touch. The versatility of this dish means you can get creative without losing its signature appeal.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Korean Spinach Side Dish (Sigeumchi Namul) Recipe in an airtight container in the refrigerator. It keeps well for 2 to 3 days. Before enjoying it again, give it a gentle toss to redistribute the flavors and add a dash more soy sauce or sesame oil if the seasoning seems muted.
Freezing
Though it’s best enjoyed fresh or chilled, this spinach side isn’t ideal for freezing since the texture can become watery upon thawing. Try to make just the right amount to enjoy fresh, or store leftovers for a couple of days in the fridge instead.
Reheating
This dish is typically served at room temperature or slightly chilled, so reheating isn’t necessary and can diminish the fresh textures. If you prefer it warm, gently heat it for just a few seconds in the microwave or stir it briefly in a skillet over low heat, but avoid cooking too long to keep those delightful bright flavors intact.
FAQs
Can I use frozen spinach for this Korean Spinach Side Dish (Sigeumchi Namul) Recipe?
While fresh spinach is definitely preferred for its texture and vibrant flavor, frozen spinach can be used in a pinch. Just be sure to thaw and squeeze out any water thoroughly before seasoning to avoid a watery dish.
What if I don’t have sesame oil or toasted sesame seeds?
Sesame oil is fundamental for that authentic nutty depth in Korean cooking, so if you don’t have it, the dish will lose some character. You could substitute with a mild vegetable oil and add a small handful of toasted nuts like pine nuts for texture, but the flavor won’t be quite the same.
Is this Korean Spinach Side Dish spicy?
This recipe is traditionally mild and not spicy at all. However, if you enjoy a bit of heat, you can sprinkle some Korean chili flakes (gochugaru) or a dash of crushed red pepper flakes to amp up the spice.
How do I make this recipe gluten-free?
Simply use gluten-free soy sauce or tamari in place of regular soy sauce, and the dish will be naturally gluten-free while maintaining authentic flavor.
Can I prepare the Korean Spinach Side Dish (Sigeumchi Namul) Recipe in advance for a party?
Absolutely! You can prepare it earlier in the day and refrigerate it. Just let it come to room temperature before serving and toss it slightly to freshen up the flavors. It’s a great make-ahead banchan for entertaining!
Final Thoughts
There is something truly heartwarming about the Korean Spinach Side Dish (Sigeumchi Namul) Recipe that makes it a timeless favorite. It’s one of those dishes you can rely on to bring freshness, color, and wonderful flavor to any meal with minimal effort. Whether you’re new to Korean cuisine or looking to expand your banchan repertoire, this recipe is a fantastic place to start. Give it a try, share it with loved ones, and watch how something so simple can become an unforgettable part of your kitchen routine.
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Korean Spinach Side Dish (Sigeumchi Namul) Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 15m
- Total Time: 0h 25m
- Yield: 4 servings
- Category: Side Dish
- Method: Boiling and Blanching
- Cuisine: Korean
- Diet: Vegetarian
Description
Sigeumchi Namul is a simple and flavorful Korean spinach side dish featuring blanched spinach seasoned with soy sauce, sesame oil, garlic, and toasted sesame seeds. This refreshing banchan is quick to prepare and adds a nutritious, vibrant green element to any Korean meal.
Ingredients
Spinach
- 1 pound (450 g) fresh spinach, preferably flat-leaf or baby spinach
- 1 tablespoon coarse sea salt (for blanching water)
Seasoning
- 1 ½ teaspoons soy sauce (more to taste; use gluten-free if needed)
- 1 teaspoon sesame oil
- 1 to 1½ teaspoons toasted sesame seeds, lightly crushed
- 1 small garlic clove, very finely minced (about ½ teaspoon; adjust to taste)
- ¼ teaspoon fine sea salt (for seasoning, adjust to taste)
- ¼ teaspoon sugar (optional, to balance flavors)
- 1 to 2 teaspoons finely chopped green onion (optional, for extra aroma)
- Small pinch of black pepper (optional)
- Additional sesame seeds for garnish (optional)
Instructions
- Prepare the spinach: Rinse the spinach thoroughly in several changes of cold water to remove any grit or dirt, especially near the stems. If using mature spinach with long stems, trim any tough ends and cut very large leaves in half so they cook evenly. Baby spinach can be used as is.
- Boil the spinach: Bring a large pot of water to a rolling boil over high heat. Add 1 tablespoon of coarse sea salt to the boiling water; this seasons the spinach lightly and helps keep its bright green color. Add the spinach all at once, submerging it fully with tongs or chopsticks. Blanch for about 30 to 45 seconds for baby spinach, or up to 1 minute for mature spinach, just until the leaves are wilted but still bright green and the stems are slightly tender.
- Shock and drain: Immediately transfer the blanched spinach to a bowl of cold water to stop the cooking and preserve the color. Swish gently in the cold water, then drain in a colander. Gather the spinach into a loose bundle and gently squeeze out as much excess water as possible with your hands, taking care not to crush the leaves.
- Cut and loosen: Place the squeezed spinach on a cutting board and roughly cut it into 2 to 3 inch (5 to 7 cm) lengths to make it easier to eat. Gently separate and fluff the pieces with your fingers so the seasoning will distribute evenly.
- Prepare the seasoning: In a medium bowl, combine 1½ teaspoons soy sauce, 1 teaspoon sesame oil, ½ teaspoon finely minced garlic, ¼ teaspoon fine sea salt, and ¼ teaspoon sugar if using. Add the chopped green onion and a pinch of black pepper, if desired. Lightly crush 1 to 1½ teaspoons toasted sesame seeds between your fingers or with the back of a spoon to release more aroma, and add them to the bowl. Stir well to create a fragrant seasoning sauce.
- Mix the spinach: Add the prepared spinach to the bowl with the seasoning. Using clean hands or chopsticks, gently toss and massage the spinach with the seasoning, ensuring each piece is coated evenly. Taste and adjust the seasoning with extra soy sauce, salt, or sesame oil if needed.
- Rest for flavor: Let the seasoned spinach rest for at least 5 to 10 minutes at room temperature to allow the flavors to penetrate. Mix again just before serving and sprinkle additional toasted sesame seeds on top if desired.
- Serve and store: Serve the spinach salad at room temperature or slightly chilled as a banchan (Korean side dish) alongside rice and other dishes. Store leftovers in an airtight container in the refrigerator for up to 2 to 3 days. Toss lightly and adjust seasoning if needed before serving again.
Notes
- Use baby spinach for a more tender texture, or mature spinach if you prefer stronger stems and leaves.
- To maintain vibrant green color, do not overcook the spinach—blanch briefly and shock in cold water immediately.
- Adjust garlic and soy sauce amounts to your taste preference for milder or bolder flavors.
- Optional sugar helps balance the saltiness but can be omitted for a sugar-free version.
- Additional green onion and pepper add extra aroma but can be skipped if preferred.
- Serve this dish as part of a Korean meal with rice and other banchan.
- Gently squeezing out excess water is key to preventing watery or soggy texture.
