📝 About This Recipe
Sigeumchi-namul is a quintessential Korean banchan that celebrates the natural sweetness of fresh spinach enhanced by a nutty, savory dressing. This classic side dish is a staple in home-cooked meals and an essential component of authentic Bibimbap, prized for its refreshing crunch and deep umami profile. By briefly blanching the greens and shocking them in ice water, we preserve a stunning emerald hue and a crisp-tender texture that perfectly carries the aroma of toasted sesame oil and garlic.
🥗 Ingredients
Main Ingredients
- 1 pound Fresh Spinach (Korean or English spinach with roots attached if possible)
- 8 cups Water (for blanching)
- 1 tablespoon Sea Salt (for the blanching water)
The Seasoning Sauce
- 1 clove Garlic (finely minced)
- 1 stalk Green Onion (white and light green parts only, finely chopped)
- 1.5 tablespoons Toasted Sesame Oil (high quality for best aroma)
- 1 tablespoon Toasted Sesame Seeds (crushed slightly between fingers to release oils)
- 1 teaspoon Soy Sauce (use Soup Soy Sauce/Guk-ganjang for a saltier, deeper flavor if available)
- 1/4 teaspoon Fine Sea Salt (adjust to taste)
- 1/4 teaspoon Sugar (optional, to balance the bitterness)
👨🍳 Instructions
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1
Thoroughly wash the spinach in a large bowl of cold water. If using Korean spinach with pink roots, trim only the very tip of the root but keep the bunch together; if using large leaves, trim the stems slightly.
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2
Bring a large pot containing 8 cups of water to a rolling boil over high heat.
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3
Add 1 tablespoon of sea salt to the boiling water; this helps lock in the bright green chlorophyll of the spinach.
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4
Prepare a large bowl filled with ice water and set it near the stove.
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5
Carefully submerge the spinach into the boiling water. If the spinach has thick stems, drop the stem-side in first for 10 seconds before pushing the leaves under.
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6
Blanch the spinach for only 30 to 45 seconds. The leaves should be wilted but still feel slightly resilient, not mushy.
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7
Immediately drain the spinach and plunge it into the ice water to stop the cooking process.
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8
Once cooled, gather the spinach and squeeze it firmly with your hands to remove as much excess water as possible. It will form a tight ball.
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9
Untangle the squeezed spinach ball and cut it into 2-3 inch lengths for easier eating.
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10
In a medium mixing bowl, whisk together the minced garlic, chopped green onion, soy sauce, salt, sugar, toasted sesame oil, and sesame seeds.
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11
Add the spinach to the bowl with the seasoning.
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12
Using your hand (ideally wearing a kitchen glove), gently toss and massage the spinach with the dressing to ensure every leaf is evenly coated.
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13
Taste and add a pinch more salt or a drop more sesame oil if desired.
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14
Transfer to a clean serving plate and sprinkle with a few extra whole sesame seeds for a professional finish.
💡 Chef's Tips
Use 'Guk-ganjang' (Korean soup soy sauce) for the most authentic savory depth without darkening the leaves too much. Ensure the spinach is squeezed very dry; any remaining water will dilute the seasoning and make the dish bland. Crush half of the sesame seeds between your palms before adding them to significantly boost the nutty fragrance. Do not over-blanch; 30 seconds is usually plenty for tender baby spinach, while 45-60 seconds is better for mature, thick-stemmed varieties. If the spinach is still too bitter, a tiny pinch of sugar acts as a perfect flavor balancer.
🍽️ Serving Suggestions
Serve at room temperature as part of a traditional Korean spread (Han-jeongsik) with steamed rice. Use it as a primary topping for a colorful bowl of Bibimbap. Pair with spicy main dishes like Jeyuk Bokkeum (Spicy Pork) to provide a cooling contrast. Enjoy alongside a hot bowl of Doenjang Jjigae (Soybean Paste Stew). Store leftovers in an airtight container in the fridge for up to 3 days; it's delicious served cold.