Spinach side dish

Sigeumchi-namul 시금치나물

Sigeumchi-namul is a Korean side dish (banchan) made of blanched spinach seasoned with soy sauce, garlic, and toasted sesame oil. The spinach is only slightly cooked, leaving it a little crispy, but still soft and tasty. Because it’s so easy to make and so delicious, it’s a very popular and common side dish among Koreans. For many Koreans an easy, simple everyday meal consists of rice, kimchi, a stew (often doenjang-jjigae), kongnamul-muchim (a bean sprout side dish), and sigeumchi-namul.

It’s on our everyday table and also served at special occasions, family gatherings, BBQ parties—basically anywhere Koreans are gathering with food, sigeumchi-namul is there and among the most popular dishes, often paired with kongnamul-muchim, another favorite.


In this recipe you can replace spinach with bok choy or arugula or experiment with something new if you want. I had a potluck party with my readers a few years ago, and one of them brought his own sigeumchi-namul made with an ingredient I couldn’t recognize. I asked him and he told me it was tender kale! Blanched and prepared like sigeumchi-namul, it was so delicious!

I hope you enjoy this recipe and the remade HD video. Let me know if you make it. If you try your own experiments, let me know in the comments!spinach




  1. Boil 8 to 10 cups of water in a large pot.
  2. Blanch the spinach for 30 seconds to 1 minute with lid off, stirring with a wooden spoon.
  3. Strain the spinach and rinse in cold water a couple of times to remove any residual dirt.
  4. Squeeze out excess water and cut a few times into bite size pieces.Korean sigeumchi namul (시금치 나물: spinach side dish)
  5. Mix the spinach with garlic, green onion, soy sauce, toasted sesame oil, and sesame seeds in a mixing bowl by hand.Korean sigeumchi namul (시금치 나물: spinach side dish)
  6. Transfer to a bowl or plate and garnish with silgochu, if used.
  7. Serve with rice.

Spinach side dish (sigeumchi-namul)


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  1. Maangchi New York City joined 8/08 & has 12,049 comments

    Dadai Rubia,
    Thank you!

  2. Dadai Rubia& has 1 comment

    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

  3. Maangchi New York City joined 8/08 & has 12,049 comments

    I use just regular sesame oil sold at a korean grocery store. And I don’t use sugar in spinach side dish. Thanks!

  4. 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.


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


  6. Maangchi New York City joined 8/08 & has 12,049 comments

    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.

  7. 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.


  8. Maangchi New York City joined 8/08 & has 12,049 comments

    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,

  9. 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?

  10. Maangchi New York City joined 8/08 & has 12,049 comments


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

  11. 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.

  12. Maangchi New York City joined 8/08 & has 12,049 comments

    Have a nice day!

  13. Deborah Toronto, ON joined 4/09 & has 47 comments

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

  14. Maangchi New York City joined 8/08 & has 12,049 comments

    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.

  15. 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.

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