Korean Spinach Side Dish pronounced as sigeumchi-namul 시금치무침 is extremely easy to make and super nutritious for you. When you go to the grocery store to buy spinach, they are usually sold as a bunch (not in the salad section). The recipe below will last you a couple of days, but if you are throwing a party or have a large family, you want to make two bunches of spinach, which all you have to do is just double this recipe.
Here’s the cast of ingredients! It’s pretty simple.
The soy sauce isn’t regular soy sauce. It’s a Korean soup soy sauce called guk-ganjang 국간장, which is a type of soy sauce made entirely of fermented soybean (meju) and brine. It’s a lot diluted than regular soy sauce. So in Korean cuisine, this soy sauce is used a lot in banchan and soups.
If you are using sesame oil that isn’t Korean, it might not have the same roasted taste you’re used too. As for the sea salt, this is also Korean coarse sea salt. Regular salt is fine though.
Once you have made your homemade spinach banchan, eat it within a couple of days like the above! I hope you enjoy this recipe!
Korean Spinach Side Dish Banchan (Sigeumchi-namul 시금치무침 ) RecipeCourse: Lunch, DinnerCuisine: KoreanDifficulty: Easy
1 bunch spinach
1 teaspoon garlic, minced
1 tablespoon sesame oil
1/8 teaspoon sea salt
2 teaspoon soup soy sauce (국간장)
Dash of roasted sesame seeds
- Boil a medium pot of water
- Rinse the spinach and cut in thirds (with scissors or knife)
- Blanch the spinach for 30 to 40 seconds
- Use a strainer to remove water from the spinach bunch. You’ll need to use your hands to squeeze out excess water.
- Add all of the ingredients to mix: garlic, sesame oil, sea salt, sesame seeds, soup soy sauce and you are done!
- Sometimes I cut the spinach before I mix the ingredients – depends if I forget or not beforehand!