Sigeumchi Namul
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Sigeumchi namul uses 300 grams of spinach blanched for 30 seconds, cooled in cold water, and seasoned with soy sauce, sesame oil, garlic, and sesame seeds.
Read more
Wash between the stems and roots first so no soil remains in the tightly packed base. Add 0.5 teaspoon salt to vigorously boiling water, lower in the spinach, and keep the heat high for the full 30 seconds. Transfer the spinach directly to cold water, then squeeze it firmly with both hands to remove as much water as possible. Cut it into even 5-centimeter lengths and toss lightly with 2 minced garlic cloves, 1 tablespoon soy sauce, and 1 tablespoon sesame oil. Crush 1 teaspoon sesame seeds between your palms and scatter them over the seasoned spinach. All of the measured salt goes into the blanching water, so the seasoning step does not call for extra salt. Thorough draining also prevents residual water from diluting the soy sauce and sesame oil.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Rinse 300g of spinach under cold running water, fanning the leaves open to flush out soil from between the stems and roots.
Be thorough, as sand and grit hide in the tightly packed base.
- 2Season
Add 0.5 tsp salt to vigorously boiling water, lower in the spinach, and blanch for 30 seconds while keeping the heat high.
- 3Heat
Lift the spinach out after 30 seconds and plunge it directly into cold water to stop cooking and lock in the bright green color.
Lift out and firmly squeeze with both hands to remove as much water as possible.
- 4Season
Place the squeezed spinach on a cutting board and cut it into 5cm lengths.
Uniform pieces make it easy to pick up with chopsticks and help the seasoning coat evenly in the next step.
- 5Season
Add 2 minced garlic cloves, 1 tbsp soy sauce, and 1 tbsp sesame oil to the squeezed spinach.
Toss lightly with your fingertips until the leaves and stems are evenly coated.
- 6Finish
Lightly crush 1 tsp sesame seeds between your palms, scatter them evenly over the spinach, and serve.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 300 grams of spinach washed carefully between the stems and roots
- Finish cue
- Lightly crush 1 tsp sesame seeds between your palms, scatter them evenly over the spinach, and serve.
- Avoid this
- Do not blanch longer than 30 seconds or the texture becomes mushy.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
15min, 6 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
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