KimchiEasy

Sigeumchi Kimchi (Spinach Kimchi)

A 4-serving spinach kimchi recipe with auto-scaling to keep seasoning balanced.

Prep 20minCook 5min4 servings

spinach kimchifresh kimchieasy korean side dishlow salt kimchiauto scalinghomemade banchan

Ingredients (4 servings)

1
Trim and wash spinach; split thick stems in half.
2
Salt in batches for 12 minutes, then rinse quickly in cold water and squeeze dry.
3
Cut scallions into 3 cm pieces and mix chili flakes, fish sauce, garlic, and plum extract.
4
Add spinach and scallions to the seasoning and toss gently along the leaves.
5
Finish with sesame seeds and pack tightly in an airtight container.
6
Refrigerate for at least 6 hours before serving as a side dish.

Over-salting spinach softens it too much and reduces texture.

If fish sauce tastes strong, add 1 tbsp water to balance.

Calories

kcal

Protein

Carbs

Fat

Original

2servings

→

Target

servings

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