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.
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 (spring onion) or green onion.
Mince enough garlic to yield 1 tsp.
In a mixing bowl, add all the ingredients and mix thoroughly.
Serve
Video
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).