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