Spinach side dish (Sigeumchi-namul: 시금치나물)
Spinach side dish (Sigeumchi-namul: 시금치나물) is a easy Korean recipe that serves 2. 80 calories per serving. Recipe by Maangchi on YouTube.
Prep: 14 min | Cook: PT0M | Total: 20 min
Cost: $12.55 total, $6.28 per serving
Ingredients
- 8 oz Spinach (fresh, washed and trimmed)
- 2 cloves Garlic (peeled and minced)
- 1 stalk Green Onion (white and green parts sliced thinly)
- 1.5 tsp Soy Sauce (regular or low-sodium)
- 1.5 tsp Sesame Oil (toasted sesame oil for flavor)
- 1 tsp Sesame Seeds (toasted)
- 0.5 tsp Silgochu (Korean Red Pepper Powder) (optional, for color and mild heat)
Instructions
Clean and Trim Spinach
Rinse the spinach under cold running water, remove any tough stems or red‑rooted stems, and pat dry. Trim any damaged leaves.
Time: PT5M
Blanch Spinach
Bring a large pot of water to a rolling boil. Add the spinach and blanch for 30 seconds to 1 minute, just until the leaves turn bright green.
Time: PT2M
Temperature: Boiling
Shock and Drain
Immediately transfer the blanched spinach to a bowl of ice‑cold water to stop cooking. Drain in a colander and gently squeeze out excess water with your hands.
Time: PT2M
Prepare Aromatics
Mince the garlic cloves and slice the green onion thinly (both white and green parts).
Time: PT2M
Make Seasoning Sauce
In a mixing bowl combine soy sauce, toasted sesame oil, toasted sesame seeds, and optional silgochu. Stir until well blended.
Time: PT1M
Toss Spinach with Seasoning
Add the squeezed spinach, minced garlic, and sliced green onion to the bowl. Toss thoroughly until the spinach is evenly coated.
Time: PT2M
Serve
Transfer the seasoned spinach to a serving dish. It can be enjoyed immediately with rice or noodles.
Time: PT0M
Nutrition Facts
- Calories
- 80
- Protein
- 3g
- Carbohydrates
- 5g
- Fat
- 5g
- Fiber
- 2g
Dietary info: Vegetarian, Vegan, Gluten-Free
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Spinach: Swiss chard, Kale (thinly sliced)
- Instead of Garlic: Garlic paste, Garlic powder (1/4 tsp)
- Instead of Green Onion: Leek (white part only), Chives
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Sesame Oil: Perilla oil, Olive oil (less traditional)
- Instead of Sesame Seeds: Pumpkin seeds, Sunflower seeds
- Instead of Silgochu (Korean Red Pepper Powder): Gochugaru, Paprika (for color only)
Equipment Needed
- Large Pot
- Colander
- Mixing Bowl
- Korean Kitchen Knife (or chef's knife)
- Cutting Board
- Wooden Spoon or Tongs (optional)
Critical Steps — Do Not Skip
- Blanch the spinach for only 30‑60 seconds to retain bright color and tenderness.
- Squeeze out as much water as possible to prevent a soggy final dish.
- Balance the soy sauce and sesame oil for proper seasoning.
Chef Tips from the Video
- For extra crunch, lightly toast the sesame seeds in a dry pan before adding.
- If you can find Korean red‑rooted spinach stems, include them for a subtle sweet flavor.
- A drizzle of a few drops of rice vinegar at the end brightens the flavor.
Troubleshooting
Spinach is watery after mixing.
Make sure to squeeze out all excess water after shocking. Pat dry with a clean kitchen towel if needed.
Seasoning tastes too salty.
Add a splash of water or extra sesame oil to dilute the soy sauce, then taste again.
Spinach turns dark green or brown.
Do not over‑blanch; keep the blanching time under 1 minute and shock immediately in ice water.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Blanch and squeeze the spinach a day ahead; keep it dry in the fridge.
- Prepare the seasoning sauce in advance and store in a small jar.
Frequently Asked Questions
What is the cultural significance and history of Sigeumchi Namul in Korean cuisine?
Sigeumchi Namul is one of the classic "banchan" (small side dishes) served with every Korean meal. Historically, it showcases the Korean emphasis on seasonal vegetables, simple seasoning, and balanced flavors, and it has been a staple since the Joseon era.
What are the traditional regional variations of Sigeumchi Namul in Korean cuisine?
While the basic recipe is the same nationwide, some regions add a pinch of fermented shrimp sauce (saeujeot) or use different ratios of sesame oil and soy sauce. In Jeolla province, a slightly sweeter version with a touch of sugar is common.
How is Sigeumchi Namul traditionally served in Korean households?
It is served cold or at room temperature in a small side‑dish bowl alongside rice, soup, and other banchan. It is meant to be eaten in small bites, providing a fresh, nutty contrast to richer dishes.
What occasions or celebrations is Sigeumchi Namul traditionally associated with in Korean culture?
Sigeumchi Namul appears on everyday meals, but it is also part of special holiday tables such as Chuseok (Korean Thanksgiving) and Seollal (Lunar New Year) where a variety of banchan are displayed.
What other Korean dishes pair well with Sigeumchi Namul?
It pairs beautifully with bibimbap, grilled bulgogi, Korean BBQ, and simple steamed rice. Its light flavor also complements noodle dishes like japchae or cold buckwheat noodles (naengmyeon).
What are the authentic traditional ingredients for Sigeumchi Namul versus acceptable substitutes?
Traditional ingredients include fresh spinach, garlic, green onion, soy sauce, toasted sesame oil, toasted sesame seeds, and Korean red pepper powder (silgochu). Substitutes can be tamari for soy sauce, perilla oil for sesame oil, and paprika for color if silgochu is unavailable.
What are the most common mistakes to avoid when making Sigeumchi Namul?
Common mistakes are over‑blanching the spinach, not removing enough water, and using too much soy sauce which can overwhelm the delicate flavor. Also, adding the seasoning before the spinach is fully cooled can cause the leaves to wilt.
Why does this Sigeumchi Namul recipe use a quick 30‑second blanch instead of steaming?
A quick blanch preserves the bright green color and crisp‑tender texture while allowing the seasoning to cling to the leaves. Steaming would make the spinach too soft and release more water, resulting in a soggy side dish.
Can I make Sigeumchi Namul ahead of time and how should I store it?
Yes, you can prepare the blanched spinach and seasoning a day ahead. Store the spinach in a dry container in the refrigerator and add the seasoning just before serving to keep it fresh and crisp.
What does the YouTube channel Maangchi specialize in?
The YouTube channel Maangchi, hosted by Emily Kim, specializes in authentic Korean home cooking, offering step‑by‑step tutorials for both traditional dishes and modern twists, all presented with clear visuals and friendly narration.
How does the YouTube channel Maangchi's approach to Korean cooking differ from other Korean cooking channels?
Maangchi focuses on making Korean recipes accessible to beginners by breaking down each technique, providing ingredient alternatives, and emphasizing the cultural stories behind each dish, whereas many other channels target more advanced or restaurant‑style preparations.
Last updated: August 28, 2026
