Sigeumchi Namul (Seasoned Spinach)
A quick, glossy spinach banchan tossed with sesame oil, garlic, and toasted seeds that brings nutty freshness to any Korean spread.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Bring a large pot of water to a rolling boil, add 1 tsp salt, and blanch the spinach for just 30 to 45 seconds until the leaves wilt but stay vibrant green.
- 2
Immediately plunge the spinach into a bowl of ice water to stop the cooking and lock in color, then drain.
- 3
Gather the cooled spinach in your hands and squeeze firmly to remove as much water as possible, then loosen the clump into a bowl.
- 4
Add the sesame oil, minced garlic, soy sauce, and salt, then toss gently with your fingertips until every strand is coated.
- 5
Finish with toasted sesame seeds and serve at room temperature as a banchan or as part of a bibimbap bowl.
Plan it in Listahan
Add Sigeumchi Namul (Seasoned Spinach) to your week, check it against your household's allergens, and build the shopping list automatically.