Korean Spinach Banchan (Sigeumchi Namul)

Ingredients

• 300 g Spinach (2 large bunches, washed and trimmed)
• 1 tablespoon Salt (For blanching water)
• 4 tablespoons Sesame Oil (Toasted Korean sesame oil for flavor)
• 4 tablespoons Soy Sauce (Regular or low‑sodium)
• 3 teaspoons Garlic (Minced)
• 2 stalks Green Onion (Finely sliced)
• 1 teaspoon Gochugaru (Korean red pepper flakes, optional for mild heat)
• 1 teaspoon Sesame Seeds (Toasted)
• ½ teaspoon Salt (To taste after seasoning)

Instructions

1. Prepare Blanching Water

   Fill a large pot with water, add 1 tablespoon of salt, and bring to a rolling boil.

   Time: PT2M

   Temperature: 100°C

2. Blanch Spinach

   Add the washed spinach in batches. Blanch for about 20 seconds until bright green and slightly wilted.

   Time: PT30S

   Temperature: 100°C

3. Ice Bath

   Immediately transfer the blanched spinach to a bowl of ice water to stop cooking. Let sit 30 seconds.

   Time: PT30S

4. Drain and Squeeze

   Drain the spinach in a colander. Gently squeeze out excess water with your hands, being careful not to crush the fibers.

   Time: PT1M

5. Prepare Seasoning

   In a small bowl combine 4 tbsp sesame oil, 4 tbsp soy sauce, 3 tsp minced garlic, sliced green onions, 1 tsp gochugaru, 1 tsp toasted sesame seeds, and ½ tsp salt. Mix well.

   Time: PT1M

6. Combine Spinach and Seasoning

   Place the drained spinach in a clean bowl. Pour the seasoning over it and massage gently until evenly coated.

   Time: PT1M

7. Serve or Store

   Transfer the seasoned spinach to an airtight container. Serve immediately or refrigerate.

   Time: PT30S

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

4 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Spinach: Swiss chard, Kale (blanched)
• Instead of Salt: Kosher salt
• Instead of Sesame Oil: Peanut oil (different flavor)
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Garlic: Garlic paste
• Instead of Green Onion: Chives
• Instead of Gochugaru: Paprika, Crushed red pepper
• Instead of Sesame Seeds: Pumpkin seeds
• Instead of Salt: Soy sauce (adjust amount)

Equipment Needed

• Large Pot
• Colander
• Large Bowl
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Tongs or Hands
• Wooden Spoon (optional)

Critical Steps — Do Not Skip

• Blanch spinach for only 20 seconds to keep crunch.
• Use an ice bath to stop cooking instantly.
• Gently squeeze out water without crushing the leaves.

Chef Tips from the Video

• Use Korean toasted sesame oil for authentic nutty aroma.
• If you like extra heat, increase gochugaru to ½ tsp or add a dash of Korean chili paste (gochujang).
• For a glossy finish, drizzle a few drops of sesame oil right before serving.

Troubleshooting

Storage

Refrigerator: 3–5 days in an airtight container.

Freezer: Not recommended; texture changes.

Room temperature: Up to 2 hours if kept cool; otherwise refrigerate.

Make-Ahead Tips

• Prepare the seasoning mixture a day ahead and store in a small jar.
• Blanched and cooled spinach can be kept separate from seasoning for up to 24 hours.