Description
Sigeumchi Namul, or Korean Spinach Salad, is a light, garlicky, and savory banchan (side dish) made with blanched spinach seasoned with sesame oil, soy sauce, and garlic. Quick to prepare and full of nutrients, it’s a staple in Korean home cooking and often served in bibimbap.
Ingredients
Scale
- 1 bunch fresh spinach (about 8 oz)
- 1 tsp salt (for blanching water)
- 1 garlic clove, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
- Optional: pinch of sugar or chopped green onion
Instructions
- Bring a pot of water to a boil. Add salt and blanch spinach for 30–45 seconds.
- Drain and rinse spinach under cold water. Gently squeeze out excess moisture.
- Cut spinach into 2–3 inch lengths.
- In a mixing bowl, combine garlic, soy sauce, sesame oil, and optional sugar or green onion.
- Add spinach and toss gently to coat evenly.
- Sprinkle with sesame seeds and serve.
Notes
- Best served fresh but can be kept in the fridge for up to 2 days.
- Make it gluten-free by using tamari or coconut aminos.
- Great as a side for rice, grilled meats, or as part of bibimbap.
Nutrition
- Calories: 60
- Sugar: 1g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
