Korean Sigeumchi Kimchi (Spinach Kimchi)
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. 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.
Adjust Servings
Instructions
- 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.
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Nutrition (per serving)
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