Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Sigeumchi Namul (Seasoned Spinach Side Dish)
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- Level: Easy
- Total: 1 hr 25 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 91
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 352 mg
The Korean spinach dish known as sigeumchi namul (์๊ธ์น๋๋ฌผ) is a popular banchan (side dish) served both at home and in restaurants. The simple preparation offers a balance of freshness and umami for a nutty, savory and slightly garlicky flavor that complements rice and other Korean dishes beautifully. The spinach is just briefly blanched to retain its vibrant green color and tender texture, then squeezed dry by hand to remove excess water. A blend of sesame oil, soy sauce, garlic and sesame seeds for seasoning is sometimes joined by green onion or gochujang (Korean red chile paste), but here we keep it simple for versatility. Although you can eat this immediately, allowing it to sit in the fridge for an hour or overnight will help develop the flavors.
- Level: Easy
- Total: 1 hr 25 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 91
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 352 mg
Ingredients
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Directions
- Bring a large pot of water to a boil. Fill a bowl with water and ice and set aside.
- Meanwhile, whisk together the sesame oil, garlic, fish sauce, soy sauce, freshly ground toasted sesame seeds and 1 teaspoon salt in a large bowl. Set the bowl aside.
- Cut and remove any dirty root ends on the spinach but keep most of the stems intact. Rinse and drain the spinach well to remove all the grit. Repeat rinsing several more times if the spinach is very dirty.
- Add the washed, cleaned spinach to the pot of boiling water and blanch until it turns bright green, about 30 seconds. Drain the spinach and transfer it to the ice bath to cool completely. Drain the spinach over a colander or hand-held strainer in the sink.
- Working in small batches, squeeze the spinach very tightly by hand to remove excess water. Untangle the leaves and chop the spinach into roughly 2- to 3-inch lengths and transfer to the bowl with the prepared sauce. One all the spinach is added, use gloves or tongs to lift and loosen as many individual pieces of spinach as you can to separate and mix and massage them until the pieces are evenly coated in the sauce. Refrigerate the spinach in an airtight container for at least 1 hour or overnight for best taste. Sprinkle with the sesame seeds. Leftovers can be refrigerated for up to 3 days.
