Korean Spinach Side Dish (Sigeumchi Namul) Recipe

If you’re looking for a light, flavorful side that’s as nourishing as it is beautiful, let me introduce you to Korean Spinach Side Dish (Sigeumchi Namul)! This classic Korean banchan stars vibrant green spinach tossed with aromatic garlic, sesame oil, and a sprinkle of toasted sesame seeds. It’s incredibly quick to prepare and shines alongside rice, grilled meats, or as a refreshing element in your next bowl meal. The humble ingredients create an irresistibly fresh, nutty, and savory bite that will have everyone reaching for seconds.

Ingredients You’ll Need

The beauty of this dish comes from its short, harmonious list of ingredients. Each one plays an important part, from the vivid blanched spinach to the pops of crunchy toasted sesame. Don’t skip or substitute here—every element brings its own magic to the finished Korean Spinach Side Dish (Sigeumchi Namul).

• Spinach: Fresh, leafy spinach is the star, providing color, nutrients, and a tender yet substantial bite.
• Garlic: Just one clove, minced fine, infuses the dish with a warm, aromatic depth.
• Green Onion: Adds an oniony crunch and subtle sharpness that lifts the flavors.
• Soy Sauce: Delivers salty, umami goodness that seasons every strand of spinach.
• Salt: A pinch intensifies the flavors and helps balance the savory notes.
• Toasted Sesame Oil: Offers nutty perfumed richness, making the dish extra fragrant and delicious.
• Toasted Sesame Seeds: Sprinkled at the end, these add delightful crunch and toasty flavor you don’t want to miss.

How to Make Korean Spinach Side Dish (Sigeumchi Namul)

Step 1: Trim the Spinach

Start by placing your bunch of fresh spinach on a cutting board. Trim off the tough ends—this keeps the dish tender and visually appealing. Slice the spinach into roughly 2-inch pieces, which makes it easier to eat and allows the flavors to coat every leaf evenly.

Step 2: Blanch the Spinach

Bring a large pot of water to a rolling boil and add a generous pinch of salt. Toss in the spinach and blanch for just 30 seconds, until it wilts and turns a deep emerald green. Be careful not to overcook; quick blanching preserves the color and texture that makes Korean Spinach Side Dish (Sigeumchi Namul) so wonderful.

Step 3: Cool in an Ice Bath

Immediately transfer the spinach to a bowl of ice water to stop the cooking process. This ice bath is essential for locking in that vibrant color. After a minute, gently squeeze out all the excess water with your hands—you want the spinach nice and dry so the flavors can really soak in later.

Step 4: Mix

Place the dried spinach in a mixing bowl. Add the minced garlic, chopped green onion, soy sauce, salt, toasted sesame oil, and toasted sesame seeds. With clean hands or tongs, toss everything together gently but thoroughly. Each piece of spinach should be evenly coated in the savory, nutty dressing.

Step 5: Serve

Scoop the perfectly seasoned spinach onto a small plate or banchan dish. Top with a few extra sesame seeds for flair, and serve immediately—or chill until you’re ready. This Korean Spinach Side Dish (Sigeumchi Namul) is ready to add freshness and flavor to any meal.

How to Serve Korean Spinach Side Dish (Sigeumchi Namul)

Garnishes

For a final flourish, add a scattering of toasted sesame seeds or a few slivers of fresh green onion just before serving. These little touches highlight the nutty and vibrant qualities of the dish, making it even more inviting.

Side Dishes

Korean Spinach Side Dish (Sigeumchi Namul) truly shines as part of a banchan spread. Pair it with kimchi, marinated tofu, or Korean BBQ meats. It offers a gentle contrast to spicier or heavier sides, bringing balance and color to your table.

Creative Ways to Present

Try arranging small nests of the spinach on a platter for an elegant look, or layer it into a bibimbap bowl with rice, veggies, and gochujang. You can also add a few shreds to a wrap or sandwich for an unexpected burst of flavor!

Make Ahead and Storage

Storing Leftovers

If you have extras, Korean Spinach Side Dish (Sigeumchi Namul) stores beautifully. Transfer leftovers to an airtight container and refrigerate for up to three days. The flavors deepen as it sits, making it just as tasty (if not more) the next day.

Freezing

While it’s best enjoyed fresh, you can freeze this side dish in small portions if necessary. Be sure to squeeze out as much liquid as possible and wrap tightly before freezing. Thaw in the fridge and gently squeeze out any excess moisture before serving.

Reheating

No reheating is necessary—this banchan is traditionally served cold or at room temperature! If you prefer it slightly warm, you can very gently heat it in the microwave, but keep an eye on texture and don’t let it get soggy.

FAQs

Can I use frozen spinach for Korean Spinach Side Dish (Sigeumchi Namul)?

You can, but for the best texture and brightest color, fresh spinach is preferred. If you must use frozen, make sure to thaw, rinse, and squeeze out all excess water before seasoning.

What type of soy sauce should I use?

Regular (light) soy sauce is traditional, as it adds depth without overpowering the delicate spinach. If you’re gluten-free, tamari or a light GF soy sauce is a great substitute.

Can I make Korean Spinach Side Dish (Sigeumchi Namul) ahead of time?

Absolutely! It keeps well in the refrigerator for up to three days and can be made in advance. In fact, resting a few hours helps the flavors meld beautifully.

Is this dish vegan?

Yes, this recipe is naturally vegan as long as you check your soy sauce. It’s dairy free, egg free, and packed with plant-based goodness!

Why do you squeeze the spinach after blanching?

Gently squeezing removes excess water, which helps the dressing cling to the spinach and prevents a watery finished dish. It also improves the texture, making each bite tender but not soggy.

Final Thoughts

There’s something so inviting about a simple, well-made Korean Spinach Side Dish (Sigeumchi Namul). It’s a dish I reach for again and again, whether I’m making a full Korean meal or just need a burst of green freshness on my plate. I hope you’ll give this humble yet vibrant banchan a try—the flavors are unforgettable, and I can’t wait for you to fall in love with it too!

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