Korean Spinach Side Dish (Sigeumchi Namul)
This Korean spinach side dish comes together in 15 minutes flat. Blanched spinach is squeezed dry and tossed with toasted sesame oil, soy sauce, garlic, and sesame seeds. It's the perfect banchan for any Korean meal, or a quick, healthy side for weeknight dinners.
Equipment
- Large Pot
- Slotted Spoon
- Bowl of Ice Water
- Clean Kitchen Towel
- Mixing Bowl
- Small Skillet (optional for toasting seeds)
Ingredients
- 1 pound fresh spinach (about 2 large bunches)
- 1.5 tablespoons soy sauce (or tamari)
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, finely minced
- 1 tablespoon toasted sesame seeds (plus more for garnish)
- 1 pinch sugar (optional)
Instructions
- Bring a pot of salted water to a rolling boil. Use about 4 quarts of water and a generous tablespoon of salt. It should taste like the sea. While you wait, set up a large bowl of ice water next to the stove.
- Wash the spinach thoroughly. Spinach hides grit in its folds. Swish it in a sink full of cold water, lift it out, and repeat if the water is sandy. Shake off the excess water, but don't dry it completely – the water clinging to the leaves helps them cook evenly.
- Blanch the spinach in batches: Add the spinach to the boiling water in big handfuls. Use your spider strainer to gently push it under the surface. Cook for exactly 30 to 40 seconds – just long enough to wilt it and soften the stems. The smell shifts from raw and grassy to a sweet, concentrated greenness.
- Shock the spinach in ice water: Immediately transfer the spinach to the ice water bath with your slotted spoon. Swish it around until it's completely cold to the touch – about 30 seconds.
- Squeeze the spinach dry – and I mean dry: Gather the spinach into a ball and squeeze it firmly over the sink. The water that comes out should start as a steady stream. When it slows to a trickle, transfer it to a clean kitchen towel. Wrap the towel around the spinach and wring it with both hands – like a heavy wet sweater. This is the most important step.
- Cut the spinach into 2-inch lengths: Lay the squeezed spinach bundle on your cutting board and cut it crosswise. This makes it easy to eat with chopsticks and ensures every bite has a mix of stem and leaf.
- Make the dressing in a big bowl: Whisk together the soy sauce, toasted sesame oil, minced garlic, and a pinch of sugar. Let the garlic sit in the soy sauce for a minute while you finish prepping. This takes the raw edge off and melds the flavors.
- Gently toss the spinach with the dressing and sesame seeds: Add the spinach and most of the sesame seeds to the bowl. Use your hands to gently separate the leaves and coat them evenly in the dressing. Work gently – you're coating, not compressing.
- Taste and adjust: Add a few drops of sesame oil if it needs more richness, a pinch of salt if it needs more punch, or another sprinkle of seeds for texture.
- Serve at room temperature or cold: Mound it in a serving bowl with a final scattering of toasted sesame seeds. It's perfect as soon as it's made, but it gets even better as it sits.
Notes
Make ahead: Store in an airtight container in the fridge for up to 4 days. Serve at room temperature or cold. Toasting your own sesame seeds is recommended. The squeeze step is crucial – don't skip it! For a spicy version, add 1/2 teaspoon gochugaru to the dressing.