Sigeumchi Namul (Korean Seasoned Spinach Side)

banchan (side dish) · bibimbap component

Sigeumchi Namul (Korean Seasoned Spinach Side)

15 minEasyServes 2Kids OK

Ingredients

spinach (bunch spinach, not baby)1 bunch (250g / 9 oz)Any store
salt1 tsp (for blanching)Any store

Sauce

guk-ganjang — Korean soup soy sauce (국간장)1 tspH-Mart
minced garlic1/2 tspAny store
toasted sesame oil1 tspAny store
toasted sesame seeds1 tspAny store
salta pinch, to tasteAny store

Steps

1

Trim just the root ends of the spinach and swish clean in water. Cut a cross into the base of any thick clusters.

~4 min

2

Drop the spinach stems-first into salted boiling water, blanch exactly 30 seconds, and pull it right out.

~2 min

Why: The entire texture of namul lives in these 30 seconds — just wilted, with the bite still alive.

Watch out: Past 1 minute it turns mushy and there is no going back — use a timer.

3

Rinse in cold water to stop the cooking completely, then squeeze firmly with both hands, like squeezing a ball, to press out the water.

~3 min

Why: Leftover water makes the seasoning slide off and spoils it faster — a good squeeze is half the seasoning.

4

Fluff the squeezed clump apart and cut into 2-inch lengths.

~1 min

5

Add all the seasoning and massage it in gently with your fingertips, then taste and adjust with salt.

~3 min

Why: Hands, not a spoon — working it in by hand is truly what gets the seasoning evenly between every leaf.

Tips

  • —

    Bunch spinach (from H Mart) beats baby spinach for sweetness and texture.

  • —

    Make it alongside the soybean sprout and cucumber salads, add a fried egg and gochujang, and you have bibimbap.

  • —

    For a nuttier version, use perilla oil in place of sesame oil.

  • —

    The same seasoning turns kale or Swiss chard into namul too.

Storage

Refrigerate up to 3 days. Leftovers go into soybean paste soup, japchae, or kimbap filling.