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    Home » Recipes » Asian Side Dishes

    Korean Spinach Side Dish – Sigeumchi Namul (시금치나물)

    Published: Sep 28, 2021 · Modified: Jan 18, 2022 by The Devil Wears Salad

    Jump to Recipe

    A 10-minute recipe, this Korean spinach side dish (sigeumchi namul) is vegan and plant-based and ever so delicious. A must have Korean side dish to add to the long list of traditional banchan.

    Picking up a serve of Korean Spinach Side Dish - Sigeumchi Namul with Korean chopsticks this recipe
    Jump to:
    • Why You’ll Love This Side Dish
    • What Is Sigeumchi Namul?
    • Difference Between Korean Spinach and Regular Spinach?
    • How Long Can You Store Sigeumchi Namul?
    • Recipe Overview
    • Ingredients
    • Variations and Substitutions
    • Instructions
    • Great Mains for This Side Dish
    • Frequently Asked Questions
    • More Korean Side Dishes Recipes (Banchan 반찬)
    • Recipe

    Why You’ll Love This Side Dish

    Healthy. Vegan. Plant-based.
    Quick and easy to put together.
    Absolutely delicious.

    Vegetable based dishes in Korean cuisine is an essential part of their diet. What I love most about most of these side dishes (Korean banchan) is that they explore such a wide array of vegetables, herbs, roots, tubers, sprouts and mushrooms.

    They are then prepared in their own unique way with some staple flavours throughout many of them, such as minced garlic, sesame oil, sesame seeds, gochugaru and gochujang.

    Vegetables form an imperative part of their meal, and it would be incomplete without some signature Korean side dishes such as this Korean spinach side dish.

    In fact, Koreans are one of the highest consumers of vegetables in the world.

    It’s no fuss, small in portion and gives you just that little something extra you may have needed to accompany your meal. It doesn’t have to be a Korean meal either. I have made this many times for non-Korean dinners, especially when I’m in a rush during the week.

    What Is Sigeumchi Namul?

    “Sigeumchi” is the Korean word for spinach, while “namul” is the generic term to describe a seasoned vegetable dish.

    Apart from sigeumchi namul being a staple in the repertoire of Korean banchan for Korean BBQ or bibimbap, it is one of the traditional Korean side dishes made during Korean holidays such as the Lunar New Year or mid-autumn festival.

    During these traditional feasts, samsaek namul is often prepared. Samsaek namul is the term used to describe 3 namul dishes of 3 different colours.

    “Sam” in Korean denotes 3, while “saek” means colour. I was fascinated to learn this as it’s exactly how you say it in Cantonese too!

    The 3 varieties of samsaek namul include gosari namul, fiddlehead ferns for dark brown/black, doraji namul for bellflower roots for white and of course, sigeumchi namul represents green.

    Difference Between Korean Spinach and Regular Spinach?

    There are 2 different types of Korean spinach. There is winter spinach which is smaller with thicker leaves and pink roots. They can withstand the harsh Korean winters. The summer spinach is much the same as Western spinach, with tender leaves and a longer stem.

    Koreans also love to eat “seomcho” or island green spinach or also known as “pohangcho” spinach, which is named after its place of origin, the coastal city of Pohang.

    This spinach is small but has been touted to be very sweet. So if you’re able to get your hands on these, they would be great for making this Korean spinach side dish or our Marinated Japanese Mushroom Salad with Sesame Spinach.

    Korean spinach

    How Long Can You Store Sigeumchi Namul?

    You can store sigeumchi namul in an airtight container in the refrigerator for up to 4 days. Please bring this Korean spinach side dish to room temperature before serving.

    Recipe Overview

    Flavour/Texture: Where you’re using Korean spinach or Western spinach, spinach blanched takes on a whole different texture. Spinach blanched completely softens the stems and leaves, and the best part is that it only takes 30 seconds! After that, it is tender and soft.

    The overwhelming flavour of this spinach banchan is from sesame oil. This aromatic oil makes everything taste better! Add some scallions and minced garlic for the perfect finish.

    Ease: A very simple vegan side dish to make. A quick blanch of the spinach, squeeze the water out and mix with the rest of the ingredients.

    Time: This seasoned Korean spinach side dish only takes 10 minutes! The blanching part only takes 30 seconds, so it’s nice and easy!

    Ingredients

    Ingredients you will need to make Korean Spinach Side Dish – Sigeumchi Namul.

    Individually labelled ingredients for Korean Spinach Side Dish - Sigeumchi Namul

    Spinach: You can use Korean spinach or regular Western spinach for this spinach recipe. Just be sure to thoroughly remove all the dirt from it before blanching.

    Scallion or green onion: You can use either scallions or green onions. Use the green onion if you want a really good punch!

    Garlic: Mince the garlic properly or get the premade minced garlic in a jar. Helpful if you’re going to be making a ton of Korean banchan!

    Sesame oil: It is preferable to use Korean sesame oil. It is lighter in colour and has a slightly softer flavour compared to the Chinese sesame oil.

    Sesame seeds: Toasted sesame seeds are required for this spinach banchan. You can purchase pre-toasted sesame seeds from the Korean store to save on time.

    Variations and Substitutions

    Which spinach? You can use either Korean spinach or regular Western spinach for this recipe. Baby spinach leaves would work, too, if you prefer not to worry about cleaning them properly.

    Scallion or green onion? You can use either scallions or green onion for this spinach side dish. Green onions are used widely in Korean cuisine and are perfect if you love the strong taste of the onion.

    Chopped scallions on a pink plate and a small bowl

    Using pre-packed garlic: You can either choose to mince your own garlic or use the Korean minced garlic that comes in a jar. It is really quite good!

    Spicy version: If you want to make a spicy version of this Korean spinach side dish, add a tbsp or 2 of gochujang (Korean red chili paste).

    Instructions

    Step by step instructions for how to make Korean Spinach Side Dish – Sigeumchi Namul.

    Cut the roots off and discard. Wash the spinach thoroughly.

    Bring a medium saucepan of water to the boil and blanch the spinach for around 30 seconds.

    Remove the spinach and plunge into cold water to stop the cooking process.

    Grab a handful of spinach, place them between the palm of your hands and squeeze as much water out as possible. Continue until it is all done. You’ll be amazed at how much water you can extract!

    Put all the spinach together and cut into thirds.

    Chopping cooked Kkorean spinach with a knife on a wooden chopping board

    Chop the whole sprig of scallion or green onion.

    Chopping scallions with a knife on a wooden chopping board

    Mince enough garlic to yield 1 tsp.

    In a mixing bowl, add all the ingredients and mix thoroughly.

    Collage of 2 photos for how to make Korean Spinach Side Dish - Sigeumchi Namul

    Serve.

    Great Mains for This Side Dish

    How to serve Korean Spinach Side Dish – Sigeumchi Namul? Easy! Try some of these Korean favourites right at home.

    Bibimbap is an awesome way to get rid of leftover banchan. Doesn’t have to be complicated. Think of it like a Korean vegetable bowl with rice.

    Synonymous with Korean cuisine, who doesn’t love Samgyeopsal gui (grilled pork strips) or beef bulgogi. Serve it up with some kimchi as well to make it a fabulous meal.

    Frequently Asked Questions

    How much fresh spinach equals a cup of cooked spinach?

    Spinach reduces significantly once it has been blanched, and it is always so challenging to work out how much uncooked spinach you would need for a dish.

    As a guide, to yield 1 cup of cooked spinach, you will need approximately 1 pound or 450g of uncooked spinach.

    How to make spicy sigeumchi namul?

    If you want to make a spicy version of this Korean spinach side dish, add 1 or 2 tbsp of gochujang (red chili paste).

    It is extremely flavoursome, but I suggest that you add the salt after you add the gochujang. Gochujang paste already contains salt, so you don’t want to overdo it.

    Can I steam spinach for Korean spinach side dish?

    Yes, you can steam the spinach instead of blanching to make Sigeumchi namul. In fact, steaming is a much healthier way to eat spinach as its nutrients are better retained.

    However, you will still need to remove the excess water from the spinach even though it wasn’t dipped in water. This is because the condensation process still makes the vegetable wet.

    Once cooled, place the spinach between the palm of your hands and squeeze until all the water is removed.


    This plant-based and dairy free side dish is incredibly easy to make, and it’s a Korean side dish that can be enjoyed at any time.

    A quick blanch and a mix of some quintessential Korean flavours, and you’ll have a side dish ready to go in 10-minutes. Couldn’t ask for more!

    That’s all!

    More Korean Side Dishes Recipes (Banchan 반찬)

    • Korean Cucumber Salad - Oi Muchim (오이무침)
      Korean Cucumber Salad – Oi Muchim (오이무침)
    • Korean Radish Salad - Musaengchae (무생채) in a white bowl with silver chopsticks and served with rice.
      Korean Radish Salad – Musaengchae (무생채)
    • Korean Pickled Radish - Chicken-mu in a white bowl hovering over rice, radish and soy bean sprout banchan and pink tablecloth
      Korean Pickled Radish – Chicken-mu (치킨무)
    • Korean Zucchini Side Dish - Hobak Bokkeum in a bowl served with rice
      Korean Zucchini Side Dish – Hobak Bokkeum (호박 볶음)
    Korean Spinach Side Dish - Sigeumchi Namul in a white bowl

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    Recipe

    Picking up a serve of Korean Spinach Side Dish - Sigeumchi Namul with Korean chopsticks
    Print Recipe
    4.99 from 59 votes

    Korean Spinach Side Dish – Sigeumchi Namul (시금치나물)

    A 10-minute recipe, this Korean spinach side dish (sigeumchi namul) is vegan and plant-based and ever so delicious. A must have Korean side dish to add to the long list of traditional banchan.
    Prep Time9 minutes mins
    Cook Time1 minute min
    Total Time10 minutes mins
    Course: Side Dish
    Cuisine: Asian
    Diet: Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
    Dietary: Dairy Free, Egg Free, Gluten Free, Nut Free, Plant-Based, Vegan, Vegetarian
    Servings: 4 people
    Calories: 36kcal
    Author: Amy Chung

    Ingredients

    • 1 bunch spinach
    • 1 sprig scallion
    • 1 tsp garlic, minced
    • 1 tsp sesame oil
    • 2 tsp sesame seeds
    • ¾ tsp salt
    • pepper, to taste

    Click on the toggle below for conversion to US Cooking Units.

    Instructions

    • Cut the roots off and discard. Wash the spinach thoroughly.
    • Bring a medium saucepan of water to the boil and blanch the spinach for around 30 seconds.
    • Remove the spinach and plunge into cold water to stop the cooking process.
    • Grab a handful of spinach, place them between the palm of your hands and squeeze as much water out as possible. Continue until it is all done.
    • Put all the spinach together and cut into thirds.
    • Chop the whole sprig of scallion or green onion.
    • Mince enough garlic to yield 1 tsp.
    • In a mixing bowl, add all the ingredients and mix thoroughly.
    • Serve

    Notes

    • You can use either Korean spinach or regular Western spinach for this recipe. Baby spinach leaves would work, too, if you prefer not to worry about cleaning them properly.
    • You can use either scallions or green onion for this spinach side dish. Green onions are used widely in Korean cuisine and perfect if you love the strong taste of the onion.
    • You can either mince your own garlic or use the Korean minced garlic that comes in a jar. It is really quite good!
    • If you want to make a spicy version of this Korean spinach side dish, add a tbsp or 2 of gochujang (Korean red chili paste).

    Nutrition

    Calories: 36kcal | Carbohydrates: 4g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 504mg | Potassium: 490mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 8001IU | Vitamin C: 25mg | Calcium: 98mg | Iron: 3mg

    *Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.

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    « Korean Pickles in Soy Sauce – Jangajji (장아찌)
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    Reader Interactions

    Comments

    1. Nancy

      December 06, 2022 at 2:16 pm

      5 stars
      There is nothing I love more than a good Korean side dish. This spinach is right up my alley

      Reply
    2. mdg

      August 21, 2022 at 2:20 am

      5 stars
      This looks amazing! Can you substitute frozen spinach in this recipe?

      Reply
      • The Devil Wears Salad

        August 22, 2022 at 11:07 am

        You certainly can. Make sure you let it de-frost completely first and ensure you squeeze out as much water as possible.

        Reply
    3. Erin

      August 13, 2022 at 2:35 pm

      5 stars
      This will fit perfectly in my keto diet! I’m making this this week!

      Reply
      • The Devil Wears Salad

        August 15, 2022 at 3:40 pm

        It’s super delicious! Glad it fits into your lifestyle!

        Reply

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