Korean Spinach Salad (Sigeumchi Namul)
A classic Korean seasoned-spinach side: tender spinach blanched and dressed while warm with garlic, toasted sesame oil, and soy. Nutty, savory, and ready in about fifteen minutes.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Salad
Cuisine Korean
- 1 pound fresh spinach
- 2 cloves garlic, minced
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 tsp sesame seeds, toasted
- Salt, to taste
- Chopped green onions, for garnish optional
Bring a pot of water to a boil. Add the spinach and blanch about 30 seconds, until wilted. Drain and rinse under cold water to stop the cooking, then squeeze out the excess water and chop coarsely.
In a mixing bowl, combine the minced garlic, soy sauce, sesame oil, and salt.
Add the chopped spinach to the bowl and toss well until evenly coated in the dressing.
Sprinkle the toasted sesame seeds on top and garnish with chopped green onions, if using.
Serve immediately, or chill in the refrigerator for a refreshing side.