Description
Sigumchi Namul is a classic Korean spinach salad that highlights the perfect balance of flavor and nutrition. With two variations—savory and spicy—this dish is quick to prepare and complements a variety of meals. It embodies the harmony and simplicity of Korean culinary traditions, offering bold umami flavors in just 10 minutes.
Ingredients
Scale
- Spinach Preparation:
- 1.5 lb Fresh Spinach (with stems)
- 1 tsp Salt (for blanching)
- Savory Version:
- 2 cloves Garlic, minced
- 2 tbsp Soy Sauce
- 2 tbsp Sesame Oil
- 1 tbsp Sesame Seeds, crushed
- Half a stalk Green Onion, chopped
- Spicy Version:
- 2 cloves Garlic, minced
- 2 tbsp Soy Sauce
- 2 tbsp Sesame Oil
- 1 tbsp Sesame Seeds, crushed
- 0.5 tbsp Korean Red Chili Flakes (Gochugaru)
- 0.5 tbsp Korean Chili Paste (Gochujang)
- 1 tsp Sugar
- Half a stalk Green Onion, chopped
Instructions
- Prepare the Spinach:
- Cut off the stems and rinse the spinach thoroughly. Drain and set aside.
- Blanching:
- Boil water in a pot and add 1 tsp of salt.
- Blanch the spinach for 30 seconds, then rinse with cold water to stop the cooking process. Squeeze out excess water.
- Divide and Portion:
- Divide the blanched spinach into two equal portions for the savory and spicy versions.
- Savory Version:
- In a bowl, combine minced garlic, soy sauce, sesame oil, crushed sesame seeds, and green onion.
- Add one portion of spinach and mix thoroughly. Adjust seasoning as needed.
- Spicy Version:
- In another bowl, mix minced garlic, soy sauce, sesame oil, crushed sesame seeds, Korean chili flakes, Korean chili paste, sugar, and green onion.
- Add the second portion of spinach and mix well.
- Serve:
- Serve immediately or refrigerate for later use. This dish can be enjoyed warm or chilled.