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.


Korean Spinach side dish (시금치나물: Sigeumchi-namul)


  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.
  6. Transfer the spinach onto a serving plate and sprinkle ½ tbs of toasted sesame seeds.


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  1. julisensei Toronto, Ontario, Canada My profile page joined 2/09
    Posted November 22nd, 2015 at 9:08 am | # |

    Can I use watercress instead of spinach? Would any of the seasoning need tobbe changed?

  2. Cutemom Indonesia My profile page joined 3/13
    Posted August 8th, 2015 at 2:53 pm | # |

    Hi, Maangchi!

    I got a question for u. I always make different namul during the week. Sometimes when i only got bits of leftover meat dish and my various namul, i just throw them all in a big bowl of rice, mixed them all up+gyeran jang jorim and some sesame oil (since most of my meat dishes usually eaten by my son got gochujang in it) and sometimes i also add dried doljaban i bought from the store. Is this ok?

    Whenever my mom saw me eat my bibimbap of leftovers, she always shake her head and ask how is it that I’m not as fat as a pig ready for slaughter. I feel bad if i have to throw away those bits of food. Most of my leftover meat are 2-3 days old and my namul i are just a 12hrs old max. It’s just sometimes when my son finished all the rice for the day, i ended up being too lazy to cook more rice for dinner and most of the time ended up munching on those namul without rice. So the following day when i cook fresh rice, i cook enough for my bibimbap that i usually eat for my lunch. I work at home.

    Please enlighten the ignorant me. Thanks,


    • Maangchi New York City My profile page joined 8/08
      Posted August 8th, 2015 at 5:39 pm | # |

      Ima, you are not alone, this is exactly what I do, make bibimbap with my leftovers! I’m actually very happy to hear that you figured this out by yourself, like a real Korean!

  3. coleen singapore My profile page joined 2/15
    Posted February 2nd, 2015 at 5:31 am | # |

    I am a student. now i m doing assignment on simple yet healthy recipe. Can i use this recipe? Don’t worry. It is not open to public.

    • Maangchi New York City My profile page joined 8/08
      Posted February 3rd, 2015 at 10:34 am | # |

      yes, you can use my recipe either in public or private but be sure to link to the recipe on my website so that your audience will learn the recipe.

  4. 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!

  5. 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.

  6. 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?

    • korea4me South Korea My profile page I'm a fan! joined 10/09
      Posted December 2nd, 2012 at 4:21 am | # |

      I’ve eaten it hot by sticking it into the microwave for a few seconds. Hope that helps.

  7. 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.

  8. 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.

  9. 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 ~

  10. 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 :)

  11. 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

  12. 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

  13. 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 :)) ❤ ♨ ❀

  14. 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!

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