Name: Sigeumchi-namul - Spinach Side Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1½ 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

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.

5 from 1 vote

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Course: Banchan, Salad, Side Dish

Cuisine: Japanese, Korean

Prep Time: 10

Total Time: 10

Servings:

Author: My Hungry Traveler

Equipment

Large pot or wok
Large bowl
Colander

Ingredients

1½ 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

US Customary – Metric

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.