Sigeumchi Namul
A Simple & Flavourful Korean Spinach Side Dish
If you’ve ever enjoyed a traditional Korean meal, you’ve likely encountered Sigeumchi Namul (시금치 나물)—a light, garlicky, and nutty spinach side dish that perfectly complements any spread. This simple yet flavourful banchan (Korean side dish) is a staple in Korean cuisine, often served alongside rice, grilled meats, or as part of a bibimbap bowl.
What makes Sigeumchi Namul so special is its delicate balance of flavours. The quick blanching process preserves the spinach’s natural freshness, while sesame oil, garlic, and soy sauce create a rich umami depth. Best of all, this dish comes together in minutes, making it an easy and nutritious addition to any meal.
INGREDIENTS
100 g fresh spinach
1 spring onion sprig, chopped
1 garlic clove, minced
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon sesame seeds
METHOD
1. Prepare the ingredients
Finely chop the spring onion and mince the garlic.
2. Blanch the spinach
Bring a pot of water to a boil. Add the spinach and blanch for 30 seconds until just wilted.
3. Cool the spinach
Immediately transfer the spinach to a bowl of cold water to stop the cooking process. This helps maintain its vibrant green colour.
4. Drain & squeeze
Once cooled, gently squeeze out excess water and cut the spinach into manageable pieces.
5. Season
In a mixing bowl, combine the spinach with the chopped spring onion, garlic, sesame oil, soy sauce, and sesame seeds.
6. Mix & serve
Toss everything together until well combined. Serve immediately or let it sit for a few minutes to allow the flavours to meld.
How to Enjoy Sigeumchi Namul
This dish is best served as part of a Korean meal, alongside rice and other banchan like kimchi or pickled radish. It also makes a fantastic topping for bibimbap or a refreshing side to grilled meats.
Light, nutritious, and packed with flavour, Sigeumchi Namul is a must-try for anyone who loves Korean food! Give it a try and bring a taste of Korea to your table.
Would you add this to your Korean food lineup?
