Korean Spinach Salad (Sigeumchi-namul)

This recipe is another Korean banchan (side dish) found at every meal next to bowls of steamed white rice, a meat or fish dish, pickled vegetables, kimchii, a warm vegetable, and a Korean spicy stew (Jjigae). This recipe is simple and delicious.

Sigeumchi-namul – Spinach Side Salad

Clocking in at only 10 minutes to prepare, this quick spinach dish marinated in garlic and sesame may be served at room temperature or cold. This light and refreshing dish is great with grilled meats, chicken dishes, and fish.
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Course: Banchan, Salad, Side Dish
Cuisine: Japanese, Korean
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
Author: My Hungry Traveler

Equipment

  • Large pot or wok
  • Large bowl
  • Colander

Ingredients

  • lb Spinach, stems removed
  • 1 clove Garlic, minced
  • 1 tsp Honey
  • ½ tsp Asian fish sauce or soy sauce
  • 1 tbsp Rice wine vinegar
  • ½ tsp Black pepper
  • 2 tsp Sesame oil
  • 2 tsp Toasted sesame seeds
  • 1 Scallion, cut into ¼-inch slices on the bias

Instructions

  • Fill a large bowl with ice water in the sink. Bring a large pot of salted water to a boil. Add spinach and boil 1 minute. Quickly scoop spinach into the ice water to stop cooking. Drain and squeeze out moisture with a kitchen towel. Chop spinach 2-3 times into large chunks.
    In a small bowl, stir all the other ingredients. Add spinach and thoroughly mix everything together. Serve at room temperature or chilled.

Notes

  • Frozen spinach can be used instead of fresh spinach.

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