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Sigeumchi Namul, Korean seasoned spinach side dish
Korean seasoned spinach with sesame seeds

Korean Seasoned Spinach (Sigeumchi Namul)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes
A cornerstone of Korean 'Banchan' (side dishes), Sigeumchi Namul might look like simple boiled spinach, but the technique makes all the difference. Blanching followed by an ice bath preserves the spinach's crunchy texture and vibrant emerald color. The flavor comes from the 'umami bomb' combination of soy sauce and toasted sesame oil. This dish is the harmony of minimal cooking and maximum flavor.
🕒 Prep Time 10 mins
🍳 Cook Time 2 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 80 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Large pot for boiling
  • Bowl with ice water
  • Colander

Allergen Information

⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Wash the spinach thoroughly. Trim the roots but leave the leaves whole.

Tip: Sand loves to hide in the folds; soak it in plenty of water!
2 ✓

Bring the water to a boil with salt. Prepare a bowl filled with ICE water.

Tip: Salt helps preserve the green color and seasons the leaves.
3 ✓

Drop the spinach into the boiling water. Cook for EXACTLY 30-40 seconds (up to 1 minute if stems are thick).

Tip: Do not overcook! It just needs to wilt.
4 ✓

Immediately transfer to the ice water (shocking). Leave it for 1 minute until completely cool.

Tip: This step stops the cooking process and sets the chlorophyll.
5 ✓

Remove and squeeze out as much water as humanly possible with your hands. You should have a dense ball.

Tip: Excess water dilutes the seasoning. Use your muscles!
6 ✓

Loosen the ball of spinach into a bowl. Add the crushed garlic, soy sauce, sesame oil, sugar, and sesame seeds. Toss thoroughly by hand.

Tip: The warmth of your hands helps the flavors penetrate the fibers.

Recipe FAQ

Why did the spinach turn brown?
You likely overcooked it or didn't cool it down immediately. Chlorophyll breaks down under heat and acid. Shocking it in ice water stops this.
The dish is too watery. What went wrong?
You didn't squeeze it enough. The spinach needs to be 'dry' before seasoning so the sauce coats it instead of sliding off.

Ingredients

  • 10 oz Fresh Spinach (bunch preferred over baby spinach)
  • 1 tbsp Toasted Sesame Oil
  • 1 tbsp Soy Sauce
  • 1 clove Garlic
  • 1 tbsp Toasted Sesame Seeds
  • 1/2 tsp Salt (for boiling water)
  • 1 pinch Sugar (to balance)
  • 2 quarts Water (for boiling)