Korean Sigeumchi Kimchi (Spinach Kimchi)
Quick answer
- Active time
- 25 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
A brief 12-minute salting wilts spinach leaves while the stems keep their snap, giving two textures in each bite.
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Sand lance fish sauce adds salty depth to the green, grassy flavor, and green plum syrup rounds off the salt. Thick stems are split in half so they season at the same pace as the leaves. Once it has chilled for at least six hours, it goes to the table cold with rice.
Ingredients
Instructions
- 1
Trim only the dry root tips from 400 g spinach, then rinse several times under running water until no grit remains.
Split thick stems lengthwise so the salt reaches them evenly without crushing the tender leaves.
- 2
Spread the spinach in a wide bowl and sprinkle 1.5 tbsp coarse salt mostly near the stems first.
Salt for exactly 12 minutes, stopping when the leaves slump slightly and the stems bend but still feel springy.
- 3
Rinse the salted spinach quickly two or three times in cold water to remove surface salt.
Press it between your palms to squeeze out moisture, but do not twist, since twisting tears the leaves and weakens the crisp stems.
- 4
Cut 30 g scallions into 3 cm pieces.
In a bowl, mix 2 tbsp gochugaru, 1.5 tbsp sand lance fish sauce, 1 tbsp minced garlic, and 1 tbsp plum extract until the seasoning looks thick and evenly moistened.
- 5
Add the spinach and scallions to the seasoning, then lift and fold from the bottom along the leaf direction.
If the fish sauce tastes too strong, add 1 tbsp water and toss lightly to soften the saltiness.
- 6
Sprinkle with 1 tsp sesame seeds and pack the kimchi firmly into an airtight container, leaving as little air space as possible.
Refrigerate for at least 6 hours so the seasoning settles, then serve cold as a rice side dish.
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