This spinach dish called “Sigeumchi namul” 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.
- 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.
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!
awesome news!
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!!
Amy Winehouse is cool! : )
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!
awesome news! Thanks for your update!
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.
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.
It sounds very delicious!
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.