Korean Spinach Side Dish (Sigeumchi Namul)

Korean Spinach Side Dish (Sigeumchi Namul) quickly became one of my favorite go-to sides after I tasted it during a homemade Korean meal at a friend’s house where the flavors were bold yet simple and every bite felt nourishing and familiar. I asked for the recipe right away because I couldn’t believe something so delicate and green could carry such depth with just a few ingredients however once I made it myself I realized how much beauty there is in Korean home cooking simplicity.

Now I prepare this dish regularly especially when I want something fresh and wholesome to balance out a rich meal because it’s incredibly easy and only takes a few minutes to make. I love how the sesame oil brings warmth while the garlic gives it just the right amount of bite and the blanched spinach stays vibrant and tender. It’s always the first thing to disappear from the table whether I serve it with rice bowls grilled meat or a big spread of banchan.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Fresh spinach – The base of the dish blanched quickly and squeezed to retain a tender bite.
• Sesame oil – Adds nutty warmth and a signature Korean flavor.
• Garlic – A small but bold addition that elevates the entire side dish.
• Soy sauce – Brings umami and just the right salty balance.
• Sesame seeds – Sprinkled on top for extra texture and toasty aroma.
• Salt – Lightly used to season the spinach during blanching.
• Tools You’ll Need
• Large pot – Used to quickly blanch the spinach until just wilted.
• Colander or strainer – Essential for draining and cooling the spinach quickly.
• Mixing bowl – To toss the spinach with the seasonings evenly.
• Tongs or hands – I use them to gently squeeze the moisture out of the spinach after blanching.
• Garlic press or grater – Makes mincing the garlic fast and easy.

Instructions

Step 1:

I begin by bringing a large pot of water to a boil and adding a pinch of salt to help season the spinach while it blanches.

Step 2:

Once the water is boiling I drop in the fresh spinach and let it cook for only about 30–45 seconds until it wilts and turns a vibrant green.

Step 3:

Immediately I drain the spinach into a colander and rinse it under cold water to stop the cooking and preserve its color and texture.

Step 4:

Then I gently squeeze out all the excess water using clean hands or tongs until the spinach feels fairly dry but still soft.

Step 5:

In a mixing bowl I add the spinach along with sesame oil minced garlic soy sauce and a sprinkle of sesame seeds then I toss everything gently by hand to combine.

Step 6:

I transfer it to a serving plate and sprinkle a few extra sesame seeds on top just before serving.

Tips

Don’t overcook the spinach or it will lose its vibrant color and texture I always blanch it briefly and cool it right away.

If you want a bit of spice add a tiny pinch of gochugaru (Korean chili flakes).

You can prep this a few hours in advance and let it chill in the fridge for deeper flavor.

This recipe works well with other greens like kale or chard if you want to experiment.

Ways to Serve

Serve it as part of a banchan spread alongside kimchi and pickled radish.

Add it to a rice bowl with fried egg and gochujang for a quick bibimbap.

Pair it with grilled meats or tofu for a balanced meal.

Use it as a filling in Korean-style kimbap or wraps.

Frequently Asked Questions

Can I store Korean Spinach Side Dish (Sigeumchi Namul) in the fridge?

Yes it keeps well in an airtight container for up to 3 days and the flavors actually deepen over time.

Can I use frozen spinach for Korean Spinach Side Dish (Sigeumchi Namul)?

Yes just thaw it completely and squeeze out all the water before seasoning it.

Is Korean Spinach Side Dish (Sigeumchi Namul) served warm or cold?

Traditionally it’s served at room temperature or cold as part of a side dish assortment.

Can I make Korean Spinach Side Dish (Sigeumchi Namul) ahead of time?

Absolutely it’s a perfect make-ahead side for meal prep or gatherings.

See You in the Kitchen

I hope you try making this Korean Spinach Side Dish (Sigeumchi Namul) soon because it’s so easy and brings a little extra goodness to any meal. Let me know how you enjoy it or how you make it your own!

Happy Cooking!

Print