This photo was uploaded on my Facebook page one year ago, in Oct 2012. In Oct 2013, one of my readers, Richfoodist, left a comment and asked me which spinach is best for sigeumchi namul and I had a vague memory of posting this photo somewhere.
Turns out it was on Facebook. It took some time to find it!
Now I’m posting it here on my website for future readers. If you ever find red root heirloom spinach like this at a Korean grocery store, pick it up and make sigeumch namul with it. It’s very tasty, sweet and pleasant to chew!