Sigeumchi Namul (Korean Spinach)
Prep time
Cook time
Total time
Author: Seonkyoung Longest
Serves: 2
Ingredients
For Prepare Spinach
- 1 lb. Korean Spinach or regular large spinach
- 3 Tbs. Sea salt
For Classic Sigeumchi Namul
- ½ lb. Prepared Korean spinach or regular large spinach
- ¼ tsp. Sea salt
- ⅛ tsp. Black pepper
- 1 tsp. Sesame oil
- 1 tsp. Toasted sesame seeds
- 1Clove garlic, minced (Approximately 1 tsp.)
- 1 Green onion, chopped (Approximately 1 Tbs.)
For Spicy Sigeumchi Namul
- ½ lb. Prepared Korean spinach or regular large spinach
- 1 tsp. Gochujang, Korean red pepper paste
- ½ tsp. Rice vinegar
- ⅛ tsp. Black pepper
- 1 tsp. Sesame oil
- 1 tsp. Toasted sesame seeds
- 1Clove garlic, minced (Approximately 1 tsp.)
- 1 Green onion, chopped (Approximately 1 Tbs.)
Instructions
- Bring about 10 cups to 12 cups of water to boil in a large pot. Add salt and spinach; Blench for 30 second and drain. Rinse under running cold water, just cool enough to handle.
- Gently squeeze spinach between your palms to get rid of excess water. Careful not to squeeze too much. Now spinach is ready to dress up with delicious Korean seasoning!
- Both classic and spicy can be made same directions. Add prepared spinach in a mixing bowl; gently mix everything together using your hand until everything combined well.
- Top with extra sesame seeds as you desire! Enjoy!
9 comments
Hi, I just found your blog and I´m very happy with it :).
I would like to know, for how long can I keep this kind of dishes? Like the spinach and other vegetables. It´s to have an idea of how much I could do at once.
Than you!
Hi Susana! These Korean banchan(side dishes) life time is very different depending on what seasoning and type of vegetables. Most of the time, it is good about 5 to 7 days. If you want to keep it longer, omit sesame oil and sesame seeds, because they make foods go bad faster. So add them when you serving/eating the dish on the table. Hope this helped!
Thanks!! it helps!
Annyeonghaseyo Ms.Seonkyoung!
Jeonun Annie imnida. I am a fan of your blog and I wished to make this Korean Spinach. All the ingredients seem to be available in the Qatar Market except that I am having difficulty to find this Korean Red Pepper Paste. Can I use an ordinary Red Pepper Paste? Also, can I use ordinary vinegar or I’ll have to stick with the Rice Vinegar?
Kamsahamnida!
Hello Annie, 🙂 You’r Korean is pretty good!
I don’t know what you meant by ordinary red pepper paste and ordinary vinegar. However, you can use any vinegar you have, it should work fine.
Annyeong Seonkyoungshi!
Aside from following you, I am also a kdrama fan that’s why lol. Anyways thank you for your prompt reply. I was thinking of buying such red pepper paste coming from Thailand because when I go to the Korean sections of the grocery store, most of the items are not available lol. Similarly, my sister and I love doing the bibimbap and japchae which we learned by following your blog.
(I tried self studying Korean language so basically I know how to write your alphabets and some basic expressions).
Kamsahamnida!
hahaha I’m a fan of Korean dramas too. Lately I finished watching 6 flying dragons. It was awesome. To give you a hint, sometimes when I cook out and I don’t have gochujang or gochugaru, I use sriracha. It is thiner and less sweet, but it’s something I can fix while I’m cooking. 🙂 I’m so happy your sister and you loved it! I made bibimbap for my step daughter about 2 weeks a go, she really loved it too, Can’t wait to make Japchae for her one day. 🙂
Learning different language is not easy, but sure it is fun! Hope you keep up the great work with Korean!
Kotean red pepper paste Aka gochujang is a lot different from other red pepper pastes. Try walmart or Amazon.
I love this dish SO MUCH! I once made it with baby spinach since that’s what i had and it was not a good idea, got much too slippery and slimy texture, so i always make sure to get the mature big spinach now. I found crushed toasted sesame seeds at the korean grocery store and love them so much i add a lot more here 🙂