Sigeumchi Namul

Name: Sigeumchi Namul
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Spinach 300 g; Sesame oil 1 tbsp; Soy sauce 1 tbsp; Garlic cloves 2 clove; Salt 0.5 tsp; Sesame seeds 1 tsp

Quick answer

Total time: 15 min
Level: Easy
Servings: 4 servings
Ingredients: 6

About this dish

All of the measured salt goes into the blanching water, leaving soy sauce as the only seasoning in the dressing itself.

Keeping the pot at a hard boil after the spinach goes in lets the leaves wilt within moments, and the cold water bath that follows fixes their bright green. Cut to a length that is easy to pick up with chopsticks, the spinach is finished with sesame seeds crushed lightly between the palms.

Ingredients

servings

IngredientAmount

Garlic cloves2 clove

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Instructions

6 steps

1

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.
2

Add 0.5 tsp salt to vigorously boiling water, lower in the spinach, and blanch for 30 seconds while keeping the heat high.
3

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.
4

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.
5

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.
6

Lightly crush 1 tsp sesame seeds between your palms, scatter them evenly over the spinach, and serve.