Seasoned Spinach (Sigeumchi Namul) – Korean Banchan

Ingredients

• 300 g Fresh Spinach (washed, stems trimmed)
• 1 clove Garlic (minced)
• 2 stalks Green Onions (thinly sliced)
• 1 Tbsp Sesame Seeds (toasted for extra flavor)
• 1 tsp Sesame Oil (toasted sesame oil)
• 1 Tbsp Soy Sauce (regular or low‑sodium)
• 0.5 tsp Gochugaru (Korean red pepper flakes, optional for mild heat)
• 1 pinch Salt

Instructions

1. Wash Spinach

   Rinse the fresh spinach under cold running water, removing any grit or wilted leaves. Pat dry briefly.

   Time: PT1M

2. Blend Spinach

   Place the spinach in the blender with a splash of water and blend for about 30 seconds, or until the leaves turn a bright green.

   Time: PT30S

3. Rinse and Squeeze

   Transfer the blended spinach to a colander, rinse quickly with cold water, then squeeze out excess moisture using clean hands or a kitchen towel.

   Time: PT1M

4. Prepare Seasoning

   In a small bowl combine minced garlic, sliced green onions, toasted sesame seeds, sesame oil, soy sauce, gochugaru (if using), and a pinch of salt. Stir until evenly mixed.

   Time: PT1M

5. Combine & Toss

   Add the seasoned mixture to the squeezed spinach in a mixing bowl. Toss thoroughly until the spinach is evenly coated.

   Time: PT1M

Nutrition Facts

Calories

135

Protein

4 g

Carbohydrates

5 g

Fat

9 g

Fiber

3 g