Recipes

Spinach side dish

Sigeumchi-namul 시금치나물

This spinach dish called “Sigeumchi namul” is one of side dishes that Koreans eat with rice. It’ll be good recipe for vegetarians.

Ingredients:

Korean Spinach side dish (시금치나물: Sigeumchi-namul)

Directions:

  1. In boiling water, add 1 ts of salt and blanch a bunch of spinach for 30 seconds after removing dead the leaves and roots.

  2. Drain the cooked spinach and rinse it in cold water 3 times, and squeeze it gently to get the water out.
  3. Cut the spinach a few times and set it aside.
  4. 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.
  5. Place the spinach into the sauce and mix by hand.
    spinach-side-dish
  6. Transfer the spinach onto a serving plate and sprinkle ½ tbs of toasted sesame seeds.

Advertisement

71 Comments:

  1. Richfoodist Los Gatos, CA, US My profile page joined 10/13
    Posted October 28th, 2013 at 1:27 am | # |

    Hi Maangchi,
    What is the best type of spinach to use for this recipe? I noticed the prepared side dishes that we get from the Korean Market or restaurants in Sunnyvale (nearby “Korea town”) the spinach seems to be a unique variety. It looks like it has small unopened flowers, and is attached to a stalk (and the stalk itself is pretty tender). In fact the market labels it “seasoned edible” so I am not even sure if it is actually spinach. I tried making this dish with organic baby spinach but it definitely was not the same.

    This is one of our favorite banchan and its so easy to make, I would like to try growing the veggie in our backyard garden this winter. It seems like it has such a mild flavor that it would probably be good in smoothies too.

    Thank you!
    Rich

  2. Andrew East Texas My profile page joined 3/13
    Posted March 24th, 2013 at 8:10 pm | # |

    This recipe worked perfectly with Swiss chard. I removed the stems and blanched them for 30 seconds more than the leaves, and I blanched the leaves for almost 1 minute.

  3. AkiToMH Australia My profile page joined 11/12
    Posted November 2nd, 2012 at 3:31 am | # |

    Hi Maangchi ! I like your recipes, have tried out a few, about this dish. Can it be serve hot?

  4. lilminh080 Canada My profile page joined 9/12
    Posted September 26th, 2012 at 10:55 pm | # |

    Hi, Maangchi

    It’s yummy…Can I keep this in the fridge to eat through a week? Thank you.

  5. Sherry Malaysia My profile page joined 2/12
    Posted February 18th, 2012 at 9:48 am | # |

    Hi Maangchi
    This dish is fantastically delicious and healthy!
    I just made it and love it so much. it is very suitable for diet.

  6. sereneczb Singapore My profile page joined 2/10
    Posted October 20th, 2011 at 9:15 am | # |

    Hi Maangchi,
    This is lovely! I am thinking of cooking this dish at night, keep in the fridge overnight. Then the next morning, bring out of the fridge and put it in a thermo flask and bring to work to eat for lunch. Will the dish turn bad? Do u advise I warm it up in the microwave before putting it in the thermo flask as I have rice at a serparate lower level in the thermo flask, my worry is that the heat from the rice might spoil the cold spinach although the rice and spinach is put in separate container. P.S. my thermo flask have 3 containers for rice/ vege / meat/ soup and to be stack neatly into the thermo flask. How bout the other side dish, can it be kept overnight in the fridge? It will be great if most side dish can be kept overnight so I dont have to wake up that early to cook and rush out for work. sorry for the lengthy post ~

  7. Toto Bonn, Germany My profile page joined 6/10
    Posted August 18th, 2011 at 8:15 am | # |

    I can’t wait, to make this with delicious Ssukgat, I bought today :D
    Thank you really much :)

  8. babyvsa malaysia My profile page joined 7/11
    Posted July 12th, 2011 at 9:21 am | # |

    unnie^^ tetanigamsahamnida..^^
    i am a malaysian college student…
    and i am looking for this recipe for long time ago since the 1st time i had this as my side dishes!!!
    i made it today and it turns out quite well^^

    thank you so much^^~!!
    it is also good for my diet plan too^^ ~kkkkkk

  9. Moonhae My profile page joined 3/11
    Posted March 7th, 2011 at 9:13 am | # |

    Onni ~ I really love all your recipes! Yesterday I made sigeumchi namul and it turnt out very well! ^ ^ thank you

  10. ieuNate Love Brisbane My profile page joined 7/10
    Posted September 23rd, 2010 at 9:17 am | # |

    Thank you Maangchi. My husband love this dish so much, he said one bunch of spinach is not enough. He wanted me to make five bunches, next time. lol :)
    You are so lovely and so are your recipes :)) ❤ ♨ ❀

  11. happyj-girl Colorado Springs, CO My profile page joined 8/10
    Posted August 1st, 2010 at 11:41 pm | # |

    Thanks so much for this recipe! It turned out perfect!! We loved having it along with the bean sprout side dish and some barbecued chicken!! I love having another way to use fresh spinach. Yum!

  12. Brian_Montoya Colorado Springs,Colorado My profile page joined 12/09
    Posted July 13th, 2010 at 4:09 pm | # |

    I really like your version of shigeumchi namul its so flavor full! but i prefer to sautee thegarlic first so its not so garlicky.

    Oh and love the song, amy winehouse is one of my favorites!!

  13. vegamarie Masan, South Korea My profile page joined 3/10
    Posted March 1st, 2010 at 6:15 am | # |

    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!

  14. loveinsung indonesia My profile page joined 1/10
    Posted January 26th, 2010 at 5:28 am | # |

    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??

  15. jessica
    Posted January 7th, 2010 at 10:48 am | # |

    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

    • Maangchi New York City My profile page joined 8/08
      Posted January 26th, 2010 at 8:54 am | # |

      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!

  16. Mia
    Posted January 1st, 2010 at 3:46 pm | # |

    Thank you Maangchi for this side dish! I’ve made it a couple of times, sometimes using spinach and sometimes with mustard green.:)

    • Maangchi New York City My profile page joined 8/08
      Posted January 26th, 2010 at 8:55 am | # |

      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.

      • floridaclyde Florida My profile page I'm a fan! joined 3/10
        Posted April 30th, 2010 at 11:29 pm | # |

        I Love Mustard Greens .We have a mixed Green dish in Florida Made with Kale,Mustard Greens,Collard Greens, and Turnip Greens . It is chopped and boiled with Smoked Ham Hocks and Smoked Neckbone (from Pig) Cooked until most of the water evaporates. I always add Krystal Hot sauce after Greens are on my plate.

  17. Sarah
    Posted December 30th, 2009 at 9:32 am | # |

    How many days will this sidedish last in the fridge?

    • Maangchi New York City My profile page joined 8/08
      Posted December 30th, 2009 at 10:02 am | # |

      Not long, I usually finish eating spinach side dish in a day even though I keep it in the fridge.

  18. Michele
    Posted November 18th, 2009 at 1:26 pm | # |

    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!

  19. pelden
    Posted August 27th, 2009 at 1:44 am | # |

    love ur site….. thanks for all those recipe….

  20. Vancouver Stephen
    Posted August 19th, 2009 at 12:01 am | # |

    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

    • Maangchi New York City My profile page joined 8/08
      Posted August 19th, 2009 at 9:39 am | # |

      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!

  21. May
    Posted June 8th, 2009 at 2:52 pm | # |

    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!

    • Maangchi New York City My profile page joined 8/08
      Posted June 8th, 2009 at 3:48 pm | # |

      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.

  22. jade
    Posted May 23rd, 2009 at 3:52 am | # |

    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

    • Maangchi New York City My profile page joined 8/08
      Posted May 23rd, 2009 at 4:30 pm | # |

      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!

  23. Maangchi New York City My profile page joined 8/08
    Posted March 25th, 2009 at 7:10 pm | # |

    Elaine,
    no, I don’t, but it sounds like an interesting dish!

  24. Elaine
    Posted March 25th, 2009 at 5:35 pm | # |

    I have tried spinach salad with with peanut sauce at a Japanese Restaurant, do you happen to have the recipe?

    Thanks

  25. Maangchi New York City My profile page joined 8/08
    Posted March 7th, 2009 at 4:27 pm | # |

    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!

  26. Karen
    Posted March 7th, 2009 at 12:45 pm | # |

    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

  27. Maangchi New York City My profile page joined 8/08
    Posted February 26th, 2009 at 12:45 pm | # |

    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!

  28. Maria
    Posted February 26th, 2009 at 12:04 pm | # |

    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!!!

  29. My
    Posted November 9th, 2008 at 12:38 am | # |

    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~~

  30. Maangchi New York City My profile page joined 8/08
    Posted November 5th, 2008 at 8:42 am | # |

    tina,
    Yes, you can keep your soybean sprout side dish (kongnamul muchim) in the refrigerator for 1 -2 days?
    Thank you !

  31. tina
    Posted November 5th, 2008 at 2:00 am | # |

    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!

  32. Maangchi New York City My profile page joined 8/08
    Posted September 22nd, 2008 at 10:17 pm | # |

    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!

  33. meep.au
    Posted September 22nd, 2008 at 9:22 pm | # |

    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 :(

  34. Jeannie
    Posted September 17th, 2008 at 9:26 pm | # |

    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

  35. Maangchi New York City My profile page joined 8/08
    Posted September 17th, 2008 at 7:30 pm | # |

    subeedoo,
    tofu in spinach side dish? It’s a little strange for me, but who would care as long as it’s tasty! : )

  36. subeedoo
    Posted September 17th, 2008 at 7:08 pm | # |

    Hi,
    I have tried this in a Korean restaurant and they put bits of soft tofu in this too!!! It is soooo good!!!

  37. Maangchi New York City My profile page joined 8/08
    Posted August 31st, 2008 at 10:14 am | # |

    Dadai Rubia,
    Thank you!

  38. Dadai Rubia
    Posted August 31st, 2008 at 8:32 am | # |

    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

  39. Maangchi New York City My profile page joined 8/08
    Posted July 3rd, 2008 at 6:39 pm | # |

    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!

  40. Bruce Harrington
    Posted July 3rd, 2008 at 1:00 pm | # |

    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

  41. Anonymous
    Posted January 15th, 2008 at 3:44 am | # |

    Thanks for the recipe. Looking forward to watching all your other new videos.

    ruth

  42. Maangchi New York City My profile page joined 8/08
    Posted January 12th, 2008 at 7:58 am | # |

    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.

  43. Anonymous
    Posted January 12th, 2008 at 12:57 am | # |

    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

  44. Maangchi New York City My profile page joined 8/08
    Posted October 14th, 2007 at 5:14 pm | # |

    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,

  45. Lillian
    Posted October 14th, 2007 at 3:10 pm | # |

    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?

  46. Maangchi New York City My profile page joined 8/08
    Posted October 5th, 2007 at 5:52 am | # |

    agasuka,

    Your spinach dish will look great and taste delicious. Did you post the picture on your blog?

  47. Agasuka
    Posted October 5th, 2007 at 1:50 am | # |

    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.

  48. Maangchi New York City My profile page joined 8/08
    Posted October 2nd, 2007 at 6:50 am | # |

    Thanks,Deborah,
    Have a nice day!

  49. Deborah Toronto, ON My profile page I'm a fan! joined 4/09
    Posted October 1st, 2007 at 10:03 pm | # |

    i LOVE spinach!! that was a fantastic side dish! :)

  50. Maangchi New York City My profile page joined 8/08
    Posted October 1st, 2007 at 7:00 am | # |

    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.

  51. Andreas
    Posted October 1st, 2007 at 5:50 am | # |

    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.


Leave a Reply

Views: