Korean 5 min

Korean Sigeumchi Namul (Seasoned Spinach)

Name: Korean Sigeumchi Namul (Seasoned Spinach)
Total time: 5 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 lb fresh baby spinach or regular spinach; 2 tablespoons sesame oil; 1 tablespoon soy sauce; 1 tablespoon sesame seeds; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon sugar; Pinch of black pepper

veganvegetariandairy-freehealthyquicklow-carb

Ingredientsfor 2

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11 lb fresh baby spinach or regular spinach
22 tablespoons sesame oil
31 tablespoon soy sauce
41 tablespoon sesame seeds
52 cloves garlic, minced
61/2 teaspoon salt
71/4 teaspoon sugar
8Pinch of black pepper

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Instructions

1
Bring a large pot of water to a rapid boil. Add spinach and blanch for exactly 30–45 seconds until just wilted and still bright green. Do not overblanch.
2
Immediately drain and transfer to a bowl of ice water to stop the cooking and preserve the vivid green color. The contrast between the emerald-green spinach and white rice makes this visually striking.
3
When cool, gather the spinach in your hands and squeeze out as much water as possible — squeeze firmly and repeatedly until the spinach is nearly dry. Excess water dilutes the seasoning.
4
In a bowl, combine the squeezed spinach with sesame oil, soy sauce, sesame seeds, garlic, salt, sugar, and pepper. Mix thoroughly with your hands, massaging the seasoning into every strand.
5
Taste and adjust. The spinach should be intensely sesame-flavored and lightly garlicky. Serve as a banchan (side dish). Sigeumchi namul is one of the classic bibimbap toppings.