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Korean Sigeumchi-namul, plated and ready to serve

Korean Sigeumchi-namul, Seasoned Spinach

Sigeumchi-namul is the simplest and most common Korean vegetable side dish: blanched spinach squeezed dry and seasoned with garlic, sesame oil and a pinch of salt. It takes five minutes and goes with almost everything. It is also a key topping for bibimbap.
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Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Course: Side Dish
Cuisine: Korean
Servings: 4 servings
Calories: 53kcal

Ingredients

  • 10 ounces fresh spinach washed
  • 1 clove garlic finely minced
  • 1 scallion finely chopped
  • 1 teaspoon soup soy sauce or 1/4 teaspoon salt
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds crushed

Instructions

  • Bring a large pot of salted water to a boil. Add the spinach and blanch for 30 seconds, just until wilted.
  • Drain and rinse in cold water to stop the cooking.
  • Squeeze the spinach firmly with your hands to remove as much water as possible. Cut it into 2-inch lengths.
  • In a bowl, gently mix the spinach with the garlic, scallion, soy sauce, sesame oil and sesame seeds using your fingertips.

Notes

Do not overcook the spinach; it should stay bright green. Squeezing out the water thoroughly is the key to a well-seasoned namul that is not watery.
Chef's Tip: Crush the sesame seeds between your fingers as you sprinkle them. It releases their nutty aroma.
Keto Swap: Sigeumchi-namul is naturally keto and needs no changes.
Success Tip: Make a double batch: half for side dishes and half for bibimbap later in the week. It keeps for 3 days in the fridge.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 53kcal | Protein: 2g | Fat: 4g | Fiber: 1.8g
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