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

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

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


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


    Welcome to my website!
    yes, I posted soybean side dishes.

    Thank you for your interest in my recipes!

  4. 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

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

    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!

  6. 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!!!

  7. 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~~

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

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

  9. 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!

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

    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!

  11. 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 :(

  12. Hi Maangchi-

    Delicious! Check out my sigumchi here:


    I also made a cucumber side dish (oi namul?) and guessed the ingredients:


    We ate these side dishes and also gamja jorim with our tonkatsu dinner!


    Thank you for your delicious recipes


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

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

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

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