Sigeumchi Namul (Seasoned Spinach)

Name: Sigeumchi Namul (Seasoned Spinach)
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb fresh spinach, washed and trimmed; 1 Tbsp toasted sesame oil; 2 cloves garlic, minced; 1 tsp soy sauce and 1/2 tsp salt; 1 Tbsp toasted sesame seeds

A quick, glossy spinach banchan tossed with sesame oil, garlic, and toasted seeds that brings nutty freshness to any Korean spread.

15 minutes

Serves 4

Side

Contains common allergens

Sesame Soy Wheat

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Instructions

5 steps

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.

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