Korean Sigeumchi Kimchi (Spinach Kimchi)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Sigeumchi kimchi is a Korean spinach kimchi made by salting the greens for exactly twelve minutes to wilt the leaves while keeping the stems crisp, rinsing in cold water, squeezing dry, then tossing with gochugaru, sand lance fish sauce, minced garlic, plum extract, and scallion pieces.
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Strict timing on the salt is what creates the dual texture - tender leaves and crunchy stems - that defines this kimchi; over-salting collapses everything into softness. The fish sauce's fermented depth layers onto the spinach's mild, grassy base, and plum extract rounds out the seasoning's sharp edges with a gentle sweetness. Six hours of refrigeration settles the flavors into a cohesive whole. The vivid green color makes this a visually appealing banchan on any Korean table.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Season
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.
- 3Season
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.
- 4Season
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.
- 5Season
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sigeumchi-kimchi uses a twelve-minute salt for soft leaves and crisp spinach stem textures.
- Finish cue
- Split thick stems lengthwise so the salt reaches them evenly without crushing the tender leaves.
- Avoid this
- Press it between your palms to squeeze out moisture, but do not twist, since twisting tears the leaves and weakens the crisp stems.
- Storage and reheating
- Six hours of refrigeration settles the flavors into a cohesive whole.
Troubleshooting While Cooking
Use these adjustments when the food is not behaving as expected.
- If the fish sauce tastes too strong, add 1 tbsp water and toss lightly to soften the saltiness.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 8 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes
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