Ingredients
Scale
For Prepare Spinach
- 1 lb Korean spinach or regular large spinach
- 3 tbsp sea salt
For Classic Sigeumchi Namul
- 1/2 lb prepared Korean spinach or regular large spinach
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 1 clove of garlic, minced (approximately 1 tsp)
- 1 green onion, chopped (approximately 1 tbsp)
For Spicy Sigeumchi Namul
- 1/2 lb prepared Korean spinach or regular large spinach
- 1 tsp gochujang, Korean red pepper paste
- 1/2 tsp rice vinegar
- 1/8 tsp black pepper
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 1 clove of garlic, minced (approximately 1 tsp)
- 1 green onion, chopped (approximately 1 tbsp)
Instructions
- Bring about 10 cups to 12 cups of water to boil in a large pot. Add salt and spinach; Blanch for 30 seconds 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 by the same directions. Add prepared spinach to a mixing bowl; gently mix everything together using your hand until everything is combined well.
- Top with extra sesame seeds as you desire! Enjoy!
- Prep Time: 5 mins
- Cook Time: 5 mins