Banchan – Sigeumchi Namul
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Home › Forums › Recipe requests › Banchan – Sigeumchi Namul
We are having a Korean dinner with a group of friends. I love trying out cooking food from different countries/regions of the world.This is my first try at Korean.
I am planning on serving sigeumchi namul and have a question. All recipes call for rinsing the spinach in cold water after blanching. Is it reheated and served warm or served cold after rinsing and adding seasonings?
Your direction is appreciated.
Semibum
You don’t need to reheat sigeumchi-namul and serve cold. Good luck!
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