Spinach side dish

Sigeumchi-namul 시금치나물

Sigeumchi-namul is a Korean side dish (banchan) made of blanched spinach seasoned with soy sauce, garlic, and 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.

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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

Ingredients

  • 8 ounces spinach, cleaned and washed
  • 1 garlic clove, minced
  • 1 green onion, chopped
  • 1½ teaspoon soy sauce
  • 1½ teaspoon sesame oil
  • 2 teaspoon sesame seeds
  • silgochu (Korean dried shredded red pepper), optional

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Directions

  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, 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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101 Comments:

  1. babyvsa malaysia joined 7/11 & has 1 comment

    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

  2. Moonhae joined 3/11 & has 2 comments

    Onni ~ I really love all your recipes! Yesterday I made sigeumchi namul and it turnt out very well! ^ ^ thank you

  3. ieuNate Love Brisbane joined 7/10 & has 9 comments

    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 :)) ❤ ♨ ❀

  4. happyj-girl Colorado Springs, CO joined 8/10 & has 2 comments

    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!

  5. Brian_Montoya Colorado Springs,Colorado joined 12/09 & has 14 comments

    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!!

  6. vegamarie Masan, South Korea joined 3/10 & has 3 comments

    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!

  7. loveinsung indonesia joined 1/10 & has 2 comments

    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??

  8. jessica& has 2,268 comments

    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

  9. Mia& has 1 comment

    Thank you Maangchi for this side dish! I’ve made it a couple of times, sometimes using spinach and sometimes with mustard green.:)

    • Maangchi New York City joined 8/08 & has 11,690 comments

      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.

      • floridaclyde Florida joined 3/10 & has 4 comments

        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.

  10. Sarah& has 1 comment

    How many days will this sidedish last in the fridge?

  11. Michele& has 1 comment

    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!

  12. pelden& has 1 comment

    love ur site….. thanks for all those recipe….

  13. Vancouver Stephen& has 1 comment

    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

    • Maangchi New York City joined 8/08 & has 11,690 comments

      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!

  14. May& has 1 comment

    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!

    • Maangchi New York City joined 8/08 & has 11,690 comments

      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.

  15. jade& has 1 comment

    hi there, i love ur recipes just that i haven’t got a chance to try to make it. altho i laid my eyes on a dish that i have no idea what’s the name of it and how to make it. can you help me with this ?? thanks a lot
    here are the picture of the dish. it’s food on skewer !!
    http://i200.photobucket.com/albums/aa230/nemo_lovely2002/ukt.jpg

    • Maangchi New York City joined 8/08 & has 11,690 comments

      It is called “sanjuk” in Korean which is skewered and cooked on the pan. The ingredients are usually used carrot strips, green onions, mushrooms, marinated beef, and artificial crab meat. The recipe will be posted someday in the future. Thank you!

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