Sigeumchi-namul is a Korean side dish (banchan) made of blanched spinach seasoned with soy sauce, garlic, and toasted sesame oil. The spinach is only slightly cooked, leaving it a little crispy, but still soft and tasty. Because it’s so easy to make and so delicious, it’s a very popular and common side dish among Koreans. For many Koreans an easy, simple everyday meal consists of rice, kimchi, a stew (often doenjang-jjigae), kongnamul-muchim (a bean sprout side dish), and sigeumchi-namul.
It’s on our everyday table and also served at special occasions, family gatherings, BBQ parties—basically anywhere Koreans are gathering with food, sigeumchi-namul is there and among the most popular dishes, often paired with kongnamul-muchim, another favorite.
In this recipe you can replace spinach with bok choy or arugula or experiment with something new if you want. I had a potluck party with my readers a few years ago, and one of them brought his own sigeumchi-namul made with an ingredient I couldn’t recognize. I asked him and he told me it was tender kale! Blanched and prepared like sigeumchi-namul, it was so delicious!
I hope you enjoy this recipe and the remade HD video. Let me know if you make it. If you try your own experiments, let me know in the comments!
Ingredients
- 8 ounces spinach, cleaned and washed
- 1 garlic clove, minced
- 1 green onion, chopped
- 1½ teaspoon soy sauce
- 1½ teaspoon toasted sesame oil
- 2 teaspoon toasted sesame seeds
- silgochu (Korean dried shredded red pepper), optional
Directions
- Boil 8 to 10 cups of water in a large pot.
- Blanch the spinach for 30 seconds to 1 minute with lid off, stirring with a wooden spoon.
- Strain the spinach and rinse in cold water a couple of times to remove any residual dirt.
- Squeeze out excess water and cut a few times into bite size pieces.
- Mix the spinach with garlic, green onion, soy sauce, toasted sesame oil, and sesame seeds in a mixing bowl by hand.
- Transfer to a bowl or plate and garnish with silgochu, if used.
- Serve with rice.
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I saw this in the email newsletter on Monday, 4/1/24 and it looked delicious. Made it this evening, but I didn’t have any shredded red pepper to garnish with so I sprinkled some coarse ground red pepper on top. It was delicious.
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Your sigeumchi namul looks so tasty! I’m so happy to hear that you tried out the spinach side dish from our newsletter. Happy cooking!
I make today I love it and my friend asked for recipe
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planning time use this for gimbap!
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I just made it. Nice. I love it.
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Happy New Year! I have been trying to cook tonight waiting for New Year. I am the person who hated to cook but love to eat. I bought your book since I always have fun seeing you in YouTube. I tried making this Spinach dish surprisingly successful. Although I burned my sesame seeds. :-(. Thank you!
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This is my favourite banchan. My husband calls it 시금치무침 though. Either way, I found it in your recipe book and I love it! My husband says it’s better than his. LOL
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Looks so good and healthful!