Name: Seasoned Spinach
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb (1 large bunch) Spinach (fresh); 1 tablespoon Sesame oil; 1 tablespoon Soy sauce; 2 cloves Garlic (minced); 1 teaspoon Sesame seeds; ¼ teaspoon Salt

Sigeumchi namul shows up at nearly every Korean meal that comes with banchan — the array of small side dishes. It's mild, slightly nutty from the sesame, and takes about ten minutes total. It also appears in bibimbap, which might be where most people first encounter it without realizing it's a standalone dish.

I taught myself to make it correctly after noticing that mine kept coming out watery and underseasoned. The recipe makes the squeeze step very explicit: remove as much water as possible from the blanched spinach, form it into a ball, squeeze again. The first time I skimped on this, I ended up with a diluted dressing pooling at the bottom of the bowl. The spinach itself was mild and tasteless rather than properly seasoned.

The blanching time is also precise — thirty to forty seconds in boiling water. I once left it for a full two minutes because it didn't look wilted enough. The spinach came out an army green instead of the vibrant color it should be, and the texture was soft in a way that didn't hold up to seasoning. The cold rinse immediately after blanching is what locks in the color. This is a technique used across many cuisines but it matters especially here because the bright green is part of what makes this dish look like it belongs next to other banchan on the table.

my friend in Melbourne, Emma, used sigeumchi namul as an argument that Korean food wasn't all spicy. She'd assumed gochugaru appeared in everything. I told her that Korean side dishes cover a full range — mild and savory, sweet and savory, spicy and sour. The spinach banchan is specifically designed to be something that anyone can eat.

Instructions

Bring a large pot of water to a boil. Add spinach and blanch for 30-40 seconds — just until wilted. Do not overcook.

Immediately drain and plunge into ice water (or rinse under cold running water) to stop the cooking and lock in the bright green color.

Squeeze the spinach with your hands to remove as much water as possible. Form it into a ball and squeeze again. This is important — watery spinach dilutes the seasoning.

Place in a bowl. Add sesame oil, soy sauce, minced garlic, salt, and sesame seeds. Toss gently with your hands until evenly coated. Serve at room temperature.

Tip: This is one of the most common Korean side dishes (banchan). It keeps in the fridge for 2-3 days.

Seasoned Spinach

Sigeumchi Namul

Prep: 5 minCook: 5 minTotal: 10 minServings: 4

Ingredients

1 lb (1 large bunch) Spinach (fresh)
1 tablespoon Sesame oil
1 tablespoon Soy sauce
2 cloves Garlic (minced)
1 teaspoon Sesame seeds
¼ teaspoon Salt

Instructions

Bring a large pot of water to a boil. Add spinach and blanch for 30-40 seconds — just until wilted. Do not overcook.
Immediately drain and plunge into ice water (or rinse under cold running water) to stop the cooking and lock in the bright green color.
Squeeze the spinach with your hands to remove as much water as possible. Form it into a ball and squeeze again. This is important — watery spinach dilutes the seasoning.
Place in a bowl. Add sesame oil, soy sauce, minced garlic, salt, and sesame seeds. Toss gently with your hands until evenly coated. Serve at room temperature.