Korean Spinach Side Dish (Sigeumchi Namul)
Meet Sigeumchi Namul, a refreshing spinach banchan that comes together in under 10 minutes. This vibrant, lightly seasoned dish is a staple in Korean meals, perfect alongside steaming rice, kimchi, or your favorite Korean BBQ.
What is Sigeumchi Namul?
“Sigeumchi Namul” translates to “seasoned spinach” in Korean—sigeumchi means spinach, and namul refers to seasoned vegetable dishes. As a classic banchan (Korean side dish), it’s a must-have in everyday meals, from casual dinners to festive spreads. You’ll often spot it in bibimbap, adding a nutty, garlicky kick to the colorful rice bowl. Its versatility and quick prep make it a favorite for home cooks who want something wholesome without spending hours in the kitchen.
Why You’ll Love This Recipe
This Sigeumchi Namul recipe checks all the boxes:
- Super quick: Ready in under 10 minutes, perfect for busy weeknights.
- Simple ingredients: Uses pantry staples you likely already have.
- Naturally vegan: Easily adaptable for halal diets with the right soy sauce.
- Make-ahead magic: Tastes even better after chilling in the fridge.
Key Ingredients for Sigeumchi Namul
The beauty of this recipe lies in its simplicity. Here’s what you’ll need:
- Spinach: Fresh, vibrant greens are the star. Baby spinach works for a tender bite.
- Garlic: Minced for a bold, aromatic punch.
- Green Onion: Adds a mild, fresh onion flavor.
- Soy Sauce: Brings umami depth. Opt for halal-certified or alcohol-free versions if needed.
- Toasted Sesame Oil & Seeds: The nutty aroma and subtle crunch tie it all together.
Step-by-Step Instructions for Sigeumchi Namul
Let’s make this Korean spinach side dish in just a few easy steps. Each one is designed to keep the spinach vibrant and flavorful.
1. Clean and Prep the Spinach
Rinse 1 bunch (about 10 oz) of fresh spinach thoroughly under cold water to remove any grit. If the leaves are large, cut them into 2-inch sections for easier eating.
Pro Tip: Check the stems for toughness—trim if needed, but they’re usually fine to keep.
2. Blanch Briefly
Bring a pot of water to a boil with a pinch of salt. Add the spinach and blanch for 30 seconds until just wilted. Don’t overcook—it should stay bright green.
3. Cool and Squeeze
Immediately transfer the spinach to a bowl of ice water to stop the cooking. Once cool, gently squeeze out excess water with your hands. Be thorough but don’t crush the leaves.
Why Ice Water? It locks in the vivid green color and crisp texture.
4. Season and Mix
In a mixing bowl, combine the spinach with:
- 1 minced garlic clove
- 1 finely chopped green onion
- 2 tsp soy sauce
- ⅛ tsp sea salt
- 2 tsp toasted sesame oil
- 2 tsp roasted sesame seeds
Toss gently to coat evenly, ensuring every leaf gets that nutty, savory goodness.
5. Serve
Plate your Sigeumchi Namul as a side dish. It’s delicious chilled or at room temperature, making it super versatile.
Tips for Success
To nail this Korean spinach side dish every time:
- Don’t overcook the spinach: 30 seconds is enough to keep it tender, not mushy.
- Use an ice bath: It preserves the bright green hue and stops overcooking.
- Toasted sesame oil is key: It adds that signature nutty depth—don’t swap it for regular oil.
- Taste and adjust: Add a touch more soy sauce or salt to suit your palate.
How to Serve Sigeumchi Namul
This dish shines in many ways:
- As part of a Korean meal: Pair it with rice, kimchi, and other banchan like pickled radish or stir-fried zucchini.
- With Korean BBQ: Its lightness balances rich, grilled meats.
- In a lunchbox: Add it to a bento for a healthy, flavorful side.
- Solo snack: Honestly, it’s so good you might eat it straight from the bowl!
Storage Tips
Sigeumchi Namul is a fantastic make-ahead dish:
- Fridge: Store in an airtight container for 2–3 days.
- Serving: Best enjoyed chilled or at room temperature—no reheating needed.
- Tip: Give it a quick toss before serving to redistribute the seasonings.
