Korean Spinach Banchan (Sigeumchi-namul)
Simple Korean Seasoned Spinach (Sigeumchi-namul)
Fresh spinach wilts down in seconds, then gets dressed with nutty sesame oil, garlic, and soy sauce for a classic banchan that appears at every Korean meal. The technique is straightforward, but proper draining makes all the difference between soggy greens and perfectly seasoned bites.
KoreanAsianLunchDinnerVegetarianQuick Meals
Ingredients
- 8 ozfresh spinach, cleaned and washed
- 1 clovegarlic clove, minced
- 1 green onion, chopped
- 1½ tspsoy sauce
- 1½ tsptoasted sesame oil
- 2 tsptoasted sesame seeds
- silgochu (Korean dried shredded red pepper)(optional)
Instructions
- Bring 8-10 cups of water to a rolling boil in a large pot. You need plenty of water so the spinach wilts quickly and evenly.
- Drop the spinach into the boiling water and blanch for 30 seconds to 1 minute, keeping the lid off. Stir with a wooden spoon to ensure all leaves get submerged — fresh spinach wilts fast.⏱ 1 min
- Drain the spinach immediately and rinse under cold running water several times. This stops the cooking and removes any grit that might still be clinging to the leaves.
- Squeeze the spinach firmly with your hands to remove as much water as possible, then cut into bite-size pieces. Getting the water out is crucial — wet spinach will dilute the seasoning.
- Combine the drained spinach with garlic, green onion, soy sauce, sesame oil, and sesame seeds in a mixing bowl. Use your hands to gently toss everything together until the spinach is evenly coated.
- Transfer to a serving bowl and sprinkle with silgochu if using. The red pepper adds a mild heat and beautiful color contrast.
- Serve alongside rice as part of a Korean meal. This banchan keeps well in the refrigerator for 2-3 days.