🇰🇷 Korean recipesSide dish
Sigeumchi Namul
By Groceree
Also known as Spinach Namul · Korean Seasoned Spinach
Spinach blanched for seconds, squeezed dry and tossed by hand with garlic, sesame oil, soy sauce and toasted sesame seeds. One of the most common banchan on every Korean table.
Last updated
- Servings
- 4 servings
- Prep
- 10 min
- Cook
- 2 min
- Total
- 12 min
Ingredients
spinach400 g
garlic cloves1
spring onions1
soup soy sauce1 tsp
sesame oil1 tbsp
sesame seeds1 tsp
salt¼ tsp
Instructions
- 01
Wash the well and keep the stems — they add crunch.
- 02
Blanch in a large pan of boiling water for 30 seconds, then plunge into cold water.
- 03
Squeeze out as much water as possible, then cut into 5 cm lengths.
- 04
Toast the in a dry pan for 2 minutes, crush the and finely chop the . Toss the by hand with the , the , the , the , most of the and the toasted , loosening the clumps as you go.
- 05
Taste and add the rest of the if needed, then serve at room temperature.
Notes
- Blanch only briefly and squeeze hard; waterlogged namul is bland.
- Mix with your hands — Koreans say it makes the seasoning go in properly.
- Keeps for two or three days in the fridge, ready for bibimbap.
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 3 g
- Carbs
- 4 g
- Fat
- 5 g
Estimated from the ingredients.
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