This spinach dish called “Sigeumchi namool” is one of side dishes that Koreans eat with rice. It’ll be good recipe for vegetarians.
Ingredients:
- 1 bunch of spinach
- 2 cloves of garlic
- 1 green onion
- 1.5 tbs of soy sauce
- sesame oil and sesame seeds
- In boiling water, add 1 ts of salt and blanch a bunch of spinach for 30 seconds after removing dead the leaves and roots.
*tip: using scissors is an easy way to cut this up - Drain the cooked spinach and rinse it in cold water 3 times, and squeeze it gently to get the water out.
- Cut the spinach a few times and set it aside.
- Place 2 cloves of minced garlic, 1 chopped green onion, 1.5 tbs of soy sauce and ½ tbs sesame oil in a large bowl and mix them all up with a spoon.
- Place the spinach into the sauce and mix by hand.
- Transfer the spinach onto a serving plate and sprinkle ½ tbs of toasted sesame seeds.
Hi, Maangchi-
I just tried this spinach side dish recipe, because I always enjoy eating it at Korean restaurants and I want to try to save money by making my own food at home. It turned out awesome! All the recipes I have tried from your website have turned out well and tasted delicious. Thanks!
i like this namul. but it has a different Recipe which i’ve bought. it’s added bean sprout and Carrot. and also it’s has red onion, and chili Powder what kind of namul that is maangachi??
haha, what kind of namul? Mixed namul I guess. : )
maangchi!!
i’m living in korea right now in a city called POHANG.
it has the most delicious spinach in korea in the winter time! :)
i don’t know if you’ve heard of it, but it gets the ocean breeze and it freezes and thaws over and over again and it ends up very sweet and delicious!! the pink part on the bottom is very long, and that is my favorite part of the spinach, it is so sweet! :)
i made this recipe today with pohang’s winter spinach and it was PERFECT!
yum yum yum yum!
thanks for all that you do!!
xoxo jessica
jessica,
“the pink part on the bottom is very long, and that is my favorite part of the spinach,”
I love the part of spinach too! Cheers!
Thank you Maangchi for this side dish! I’ve made it a couple of times, sometimes using spinach and sometimes with mustard green.:)
mustard green sounds good. Next time if you make it again, add 1 ts soy bean paste. Mustard green with soy bean paste really go well.
How many days will this sidedish last in the fridge?
Not long, I usually finish eating spinach side dish in a day even though I keep it in the fridge.
I tried this recipe with swiss chard instead of spinach. The swiss chard grows like a weed in my yard! It tasted great! I was worried it would be a bit bitter, as chard can have a bitter quality. But it was very similar to the spinach namul. The chard just had a very slight peppery spice to it, not overwhelming at all. My husband also liked it!
love ur site….. thanks for all those recipe….
I think tonight was my first attempt at making korean food in 15 years. I use to make a mean kimchi bokumbab.
I made your spinach dish today. It taste pretty good.
I actually called my mom today to find out how to make it and pretty much your recipe was like my moms.
Initially, I was a little concern that the spinach won’t last more than 24hours but my mom says it should be ok for 3-4 days. What I love about korean food is the banchan. I miss raiding my moms fridge to find anything i can eat with rice.
Looking forward to trying more recipes in the future.
Vancouver Stephen
Stephen
wow, your mom and I are your good cooking instructors now.
Whatever you make, it should be delicious! : )
More banchan(side dishes) recipes are posted. Thank you!
Hi Maangchi,
Love your site. Had a question for you on the spinach side dish. How much water do you squeeze out of the spinach and what kind of sesame oil do you use? Is it a special Korean brand? My son loves this dish at Korean restaurants, but when I tried to make it, he said it wasn’t the same. I think it might be because I use a Chinese kind of sesame oil. What do you think? I’m trying your mandoo next. Thanks!
don’t squeeze too much. Just squeeze slightly. I don’t have any particular brand for sesame oil. Chinese sesame oil is good, too. Check the ingredients section.
hi there, i love ur recipes just that i haven’t got a chance to try to make it. altho i laid my eyes on a dish that i have no idea what’s the name of it and how to make it. can you help me with this ?? thanks a lot
here are the picture of the dish. it’s food on skewer !!
http://i200.photobucket.com/albums/aa230/nemo_lovely2002/ukt.jpg
It is called “sanjuk” in Korean which is skewered and cooked on the pan. The ingredients are usually used carrot strips, green onions, mushrooms, marinated beef, and artificial crab meat. The recipe will be posted someday in the future. Thank you!
Elaine,
no, I don’t, but it sounds like an interesting dish!
I have tried spinach salad with with peanut sauce at a Japanese Restaurant, do you happen to have the recipe?
Thanks
Karean,
Welcome to my website!
yes, I posted soybean side dishes.
http://www.maangchi.com/recipe/kimchi-chigae-kongnamool
Thank you for your interest in my recipes!
Years ago I met a woman named, September. I used to take her vegetables for use in her restaurant, as my garden always produces more than I can use and give away. She loved to teach me her recipes. I am making Nakji Bokum for my boy friend tonight and haven’t had it for over 8 years. I am delighted with your website. I also want to make the K’ong Na-Mul but couldn’t find the recipe here. The bean sprout side dish??? Will use the spinach side dish, green onion, black bean, anchovie, and need a less spicy; the bean sprout? If you have time, today, would you direct me? Thank you for this wonderful website. As you know how much prep time this all takes, I had best get to it. xxoo k
Maria,I’m very glad to hear that you are planning to surprise your parents with your Korean food! I’m looking forward to your story about your parents’ reaction! I’m sure they will be proud of you!
Hi Maangchi,
I grew up eating this almost all the time in my household (my mom only cooked Korean food)! Yummmm.
When I moved out of my parent’s house, they would always bring me some kind of ban chan or kimchee whenever they could visit. They worried I was only eating fast food, and would forget the tastes of my childhood.
Well now, I think I might surprise them and make some banchan for them to take back with them!!! I think my parents would be both surprised and pleased that I am keeping my culture close to my heart (and mouth haha).
Thank you for your recipe and video!!! My parents are coming to see me soon, and I am going to use your recipes!!!
Hi Maangchi ,
Thanks a lot,
Your site is very helpful ..
Before I struggled cooking korean food bymyself.
But now everyday its very easy to cook w/ those fantastic menu that you had ..an vedeos..
God Bless You~~
tina,
Yes, you can keep your soybean sprout side dish (kongnamul muchim) in the refrigerator for 1 -2 days?
Thank you !
hi, its me again tina, i have only one question, if i make the kungnamul side dish, can i storage that to the refrigerator?and how long does it good to eat? thanks!
meep.au,
Spinach side dish has to be eaten in a day (24 hours). It goes bad easily even though you keep in the refrigerator. Sujebi(flour dough soup) recipe will be posted soon. Thank you!
hi maangchi
thanks for sharing your awesome recipes with us all! just a question – how long does this spinach side dish usually keep for? and also, could you please post a recipe for 수제비? i really love this dish, but no korean restaurants in the city where i live serve it :(
Hi Maangchi-
Delicious! Check out my sigumchi here:
http://flickr.com/photos/jc-dc/2858201005/in/photostream/
I also made a cucumber side dish (oi namul?) and guessed the ingredients:
http://flickr.com/photos/jc-dc/2859027178/in/photostream/
We ate these side dishes and also gamja jorim with our tonkatsu dinner!
http://flickr.com/photos/jc-dc/2858202403/in/photostream/
Thank you for your delicious recipes
Jeannie
subeedoo,
tofu in spinach side dish? It’s a little strange for me, but who would care as long as it’s tasty! : )
Hi,
I have tried this in a Korean restaurant and they put bits of soft tofu in this too!!! It is soooo good!!!
Dadai Rubia,
Thank you!
Hi Maangchi.I’m sure this is another favorite side dish again.The Kimchi that I made last week is very good.Instead of using fresh oyster, I used oyster sauce, and it turned out just perfect.Now I keep checking your site for new recipe.Thank you for your hardwork in posting these good recipes.Blessings
Hi,Bruce,
I use just regular sesame oil sold at a korean grocery store. And I don’t use sugar in spinach side dish. Thanks!
Maangchi,
I have two questions about this dish. First, you use sesame oil, but I don’t know if you mean regular sesame oil or the more flavorful toasted sesame oil. Second question, I’ve seen similar spinach side dishes with sugar. Do you use sugar? Thank you.
Bruce
Thanks for the recipe. Looking forward to watching all your other new videos.
ruth
Hi, Ruth
I’m glad that your spinach dish turned out good. I think you like cooking. The koren side dishes you mention such as galic stems, egg plant, Tofu, and apple salad are all healthy food.
Yes, I will post it those side dish videos someday. Here is the recipe for garlic stems
* Garlic stem side dish:
1.Rinse and cut them into about 7
cm in length.
2.Put them in a pan and sautee
with a littl vegetable oil
until they are cooked.
3.Add soy sauce,sugar,sesame oil
and seeds.
Thank you for your interest in my cooking recipes.
Thanks alot, I enjoy watching your video very much. I followed your instructions and it was such a success, it tastes exactly like those from the korean restaurant. There’s one korean restaurant here that makes really tasty side dishes, including eggplant, apple salad, garlic stem and many more. Maangchi, can you kindly teach me how to make them please. And also tofu side dish which I used to eat from a korean bbq restaurant when I was a kid. This tofu side dish is not hot or spicy. There’s no chilli there, sort of dry but full of flavour. Will you kindly make videos on these side dishes please? Many thanks.
ruth
Hi, Lillian,
For bibimbab, as you know, we usually place colorful vegetables on top of rice in a big bowl.
Spinach, beansprout(called Kongnaamool), Do raaji(root and the color is white), Go saari(mountain edible fern and its color is brown), carot strips, mushrooms, and sunny side up egg on top, plus beef strips which is up to your taste.
We don’t use fish cake for bibimbab. But who would care if you want! : )
I should make real traditional bibimbab someday for YouTube, but as you hear that, some ingredients are not easy to find unless you have a korean grocery near your house.
Thanks for your interest in my cooking video.
Take care,
Hi Maangchi,
Thanks for another food video. As the weather gets cooler there’s a lot of delicious spinach around, so I’m glad to have this recipe. Could you list the other things that go on bibim bap? I think there’s eggs and fish cake and stuff…what else?
agasuka,
Your spinach dish will look great and taste delicious. Did you post the picture on your blog?
I made it today!
The raw garlic is hot in mouth.
I like it.
Very surprising that after the squeeze, the big bunch of spinach shrinked into the size of palm.
Thanks,Deborah,
Have a nice day!
i LOVE spinach!! that was a fantastic side dish! :)
hi,andreas,
Yeah,it’s very simple dish. When you make “bibim bab”(mixed rice with a variety of vegetables and hot sauce), this spinach is one of vegetable ingredients.
Thank you for your comment as always.
Simple but lovely side dish. I will try it. I really fancy all the small plates with side dishes when I’m eating in a Korean restaurant: These are half the fun for me! Thank you.