Korean Spinach Side Dish (Sigeumchi Namul) Recipe

Korean Spinach Side Dish (Sigeumchi Namul) is a beloved classic banchan that brings fresh, vibrant greens and nutty, savory flavors to any Korean table. The blanched spinach, simply tossed with garlic, green onion, soy sauce, and fragrant sesame oil, becomes a tender, flavorful bite that pairs effortlessly with any meal. Not only is it packed with nutrients, but it’s also quick to prepare and completely irresistible. Trust me: once you try this simple Korean Spinach Side Dish (Sigeumchi Namul), you’ll find yourself coming back for seconds every time!

Ingredients You’ll Need

One of the joys of Korean Spinach Side Dish (Sigeumchi Namul) is just how few ingredients go into it—every single component is chosen to highlight the delicate, earthy spinach while building layers of savory, aromatic flavor. Don’t be tempted to skip any of these essentials!

• Spinach (1 bunch, about 10 oz): Choose fresh, vibrant leaves for the best flavor and texture—baby or mature both work.
• Garlic (1 clove, finely minced): Adds a subtle warmth and fragrance that livens up the whole dish.
• Green onion (1 stalk, chopped): Provides a touch of brightness and gentle bite to balance the richness.
• Soy sauce (2 teaspoons): The umami backbone; the salt and savor amplify all the fresh flavors.
• Salt (1/8 teaspoon): Just enough to season the spinach and make every bite pop.
• Toasted sesame oil (2 teaspoons): This richly aromatic oil is what gives Korean Spinach Side Dish (Sigeumchi Namul) its signature nutty finish.
• Toasted sesame seeds (2 teaspoons): A sprinkling on top brings a delightful crunch and another layer of toasted, nutty taste.

How to Make Korean Spinach Side Dish (Sigeumchi Namul)

Step 1: Trim and Prepare the Spinach

Start by giving your spinach a quick rinse and then trim off the tough ends. Lay the greens on a cutting board and slice them into roughly 2-inch wide pieces. This prep makes it easier for the seasonings to coat each leaf, and helps the finished side look extra inviting on your plate.

Step 2: Blanch the Spinach

Bring a big pot of salted water to a rolling boil—salting the water seasons the spinach from the inside out. Toss in your prepared spinach and stir gently; you only need to blanch it for about 30 seconds, just until the leaves wilt and turn bright green. You want the spinach tender, but not mushy.

Step 3: Cool the Spinach Quickly

Immediately transfer the wilted spinach to a bowl of ice water. This stops the cooking process in its tracks, locks in the vivid color, and keeps the leaves from turning soggy. When the spinach is cool, gently squeeze out as much water as you can—this step is the secret to preventing watery banchan.

Step 4: Mix in the Seasonings

Place the squeezed spinach in a mixing bowl. Add in the garlic, green onion, soy sauce, salt, toasted sesame oil, and toasted sesame seeds. Use your hands or a clean spoon to toss everything together until the leaves are evenly coated. You’ll smell that delicious toasty aroma right away!

Step 5: Serve and Enjoy

Arrange the finished Korean Spinach Side Dish (Sigeumchi Namul) on a small serving plate. Sprinkle with a few extra sesame seeds if you like, and get ready to dig in. This is a side that vanishes quickly, so make enough to savor!

How to Serve Korean Spinach Side Dish (Sigeumchi Namul)

Garnishes

A sprinkle of extra toasted sesame seeds or a few paper-thin slivers of red chili pepper on top makes this dish truly pop, both visually and in flavor. You can even add a few extra rings of fresh green onion for a hint of color and bite.

Side Dishes

Korean Spinach Side Dish (Sigeumchi Namul) is a staple in any Korean meal spread, pairing beautifully with steamed rice, bulgogi, grilled fish, or any variety of other banchan. It fits in seamlessly beside kimchi, marinated tofu, or spicy pickles—a spoonful brightens up every mouthful.

Creative Ways to Present

Try piling your Korean Spinach Side Dish (Sigeumchi Namul) into a small mound and tucking it into a lunchbox, or layering it into bibimbap for color and crunch. It’s also fantastic tucked into a wrap with rice and grilled meat, or as a fresh topping for avocado toast with a twist!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Korean Spinach Side Dish (Sigeumchi Namul) in an airtight container in the fridge, where it will stay fresh for up to three days. The flavors continue to mingle and deepen after resting, making it even tastier the next day.

Freezing

While it’s best enjoyed fresh, you can freeze prepared sigeumchi namul if you like. Pack it tightly in a freezer-safe bag with the air pressed out, and thaw overnight in the refrigerator before serving. Keep in mind, the texture may change slightly after freezing.

Reheating

Korean Spinach Side Dish (Sigeumchi Namul) is generally served chilled or at room temperature—no need to reheat! If you prefer it lightly warmed, a quick zap in the microwave for just 10–15 seconds will do the trick, but don’t overdo it or you’ll lose the dish’s gentle freshness.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach in a pinch—just thaw and squeeze dry before seasoning. The texture will be a bit softer than fresh, but Korean Spinach Side Dish (Sigeumchi Namul) will still taste wonderful and satisfy your craving.

Is it possible to make Korean Spinach Side Dish (Sigeumchi Namul) gluten-free?

Absolutely! Simply swap the regular soy sauce with a gluten-free version or tamari. All the other ingredients are naturally gluten-free, making this side dish easy to adapt for most dietary needs.

How do I prevent the spinach from getting soggy?

The key step is squeezing out all the excess water after blanching and chilling the spinach. Skipping the ice bath or not draining thoroughly can result in a watery finished dish, so don’t rush this part.

Can I add other seasonings or vegetables?

Korean Spinach Side Dish (Sigeumchi Namul) is wonderfully flexible! Some people like to add a dash of Korean chili flakes (gochugaru) for heat, or finely shredded carrot for extra color. Feel free to make it your own.

What main dishes pair best with this banchan?

You can serve sigeumchi namul alongside virtually any Korean meal—classic BBQ, spicy stews, grilled fish, or even packed in a lunch with rice and marinated chicken. Its gentle flavors complement just about everything.

Final Thoughts

Once you discover how simple and flavorful Korean Spinach Side Dish (Sigeumchi Namul) can be, it’s bound to earn a permanent spot in your home kitchen. It’s a little taste of Korea you can whip up in minutes, and I guarantee it’ll win rave reviews at your table. Give it a try and see how quickly it becomes a favorite!

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