Korean recipes:
Spinach side dish (sigeumchi namul)
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.
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.
October 1st, 2007 at 5:50 amhi,andreas,
October 1st, 2007 at 7:00 amYeah,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.
i LOVE spinach!! that was a fantastic side dish! :)
October 1st, 2007 at 10:03 pmThanks,Deborah,
October 2nd, 2007 at 6:50 amHave a nice day!
I made it today!
October 5th, 2007 at 1:50 amThe 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.
agasuka,
Your spinach dish will look great and taste delicious. Did you post the picture on your blog?
October 5th, 2007 at 5:52 amHi 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?
October 14th, 2007 at 3:10 pmHi, 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.
October 14th, 2007 at 5:14 pmTake care,
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
January 12th, 2008 at 12:57 amHi, 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.
January 12th, 2008 at 7:58 amThanks for the recipe. Looking forward to watching all your other new videos.
ruth
January 15th, 2008 at 3:44 amMaangchi,
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
July 3rd, 2008 at 1:00 pmHi,Bruce,
July 3rd, 2008 at 6:39 pmI use just regular sesame oil sold at a korean grocery store. And I don’t use sugar in spinach side dish. Thanks!
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
August 31st, 2008 at 8:32 amDadai Rubia,
August 31st, 2008 at 10:14 amThank you!
Hi,
September 17th, 2008 at 7:08 pmI have tried this in a Korean restaurant and they put bits of soft tofu in this too!!! It is soooo good!!!
subeedoo,
September 17th, 2008 at 7:30 pmtofu in spinach side dish? It’s a little strange for me, but who would care as long as it’s tasty! : )
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
September 17th, 2008 at 9:26 pmhi maangchi
September 22nd, 2008 at 9:22 pmthanks 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 :(
meep.au,
September 22nd, 2008 at 10:17 pmSpinach 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!
[...] so I used agave nectar instead, which seemed to work. The kimchi was also purchased, but I made spinach and seasoned green bean [...]
October 6th, 2008 at 6:55 pmhi, 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!
November 5th, 2008 at 2:00 amtina,
November 5th, 2008 at 8:42 amYes, you can keep your soybean sprout side dish (kongnamul muchim) in the refrigerator for 1 -2 days?
Thank you !
Hi Maangchi ,
November 9th, 2008 at 12:38 amThanks 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~~