Seasoned Spinach (Sigeumchi Namul)

Ingredients

• 300 g Fresh Spinach (washed and trimmed)
• 1 clove Garlic (minced)
• 2 stalks Green Onion (chopped fine)
• 1 tablespoon Sesame Oil (prefer toasted sesame oil)
• 1 tablespoon Soy Sauce (regular or low-sodium)
• 0.5 teaspoon Salt (pinch, adjust to taste)
• 1 tablespoon Sesame Seeds (toasted, for garnish)

Instructions

1. Wash Spinach

   Rinse the fresh spinach under cold running water, removing any grit. Pat dry lightly.

   Time: PT2M

2. Blanch Spinach

   Bring a pot of water to a rolling boil. Add the spinach and blanch for about 10 seconds, just until the leaves turn bright green.

   Time: PT1M

   Temperature: Boiling

3. Shock and Squeeze

   Immediately transfer the blanched spinach to a bowl of ice‑cold water to stop cooking. Drain in a colander and squeeze out excess water with clean hands.

   Time: PT2M

4. Prepare Seasoning

   In a small bowl combine minced garlic, chopped green onion, sesame oil, soy sauce, a pinch of salt, and toasted sesame seeds. Mix well.

   Time: PT4M

5. Toss Spinach with Seasoning

   Place the squeezed spinach in the large mixing bowl. Pour the seasoning over it and toss gently until evenly coated.

   Time: PT2M

6. Store or Serve

   Transfer the seasoned spinach to an airtight container. Store in the refrigerator for up to 3 days or serve immediately with rice.

   Time: PT0M

Nutrition Facts

Calories

217

Protein

5g

Carbohydrates

5g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Fresh Spinach: Swiss chard, Kale (blanched)
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Green Onion: Scallions, chives
• Instead of Sesame Oil: Olive oil (light), vegetable oil
• Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
• Instead of Salt: Sea salt, Kosher salt
• Instead of Sesame Seeds: Pumpkin seeds, sunflower seeds

Equipment Needed

• Large Pot
• Colander or Strainer
• Large Mixing Bowl
• Cutting Board
• Chef’s Knife
• Measuring Spoons
• Wooden Spoon or Tongs

Critical Steps — Do Not Skip

• Blanch spinach only until bright green to retain texture and color
• Squeeze out all excess water to avoid sogginess
• Taste seasoning before mixing with spinach

Chef Tips from the Video

• Toast sesame seeds briefly in a dry pan for extra nuttiness
• Add a tiny drizzle of rice vinegar or a pinch of sugar for a subtle sweet‑sour note
• Use baby spinach for an even more delicate texture.

Troubleshooting

Storage

Refrigerator: Airtight container, up to 3 days

Freezer: Not recommended (texture changes)

Room temperature: Do not leave at room temperature for more than 1 hour

Make-Ahead Tips

• Prepare the seasoning mixture a day ahead and store in a small jar
• Blanch and shock the spinach, then keep it dry in the fridge; add seasoning just before serving