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Side dishes

Seasoned Spinach

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sigeumchi-namul

Blanched spinach seasoned with soy sauce, garlic and sesame.

Easy15 min3 servings★ 55VeganContains soyContains sesame
Seasoned Spinach

History & culture

Seasoned spinach namul is foundational banchan, blanched and dressed with sesame oil, garlic, and soy for ancestral rites and daily meals alike. The preparation may date to longstanding vegetable side-dish customs across Korea and East Asia. It is taught early in Korean cooking classes abroad as an introduction to namul technique.

Servings
3

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Ingredients & steps

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Ingredients

  • Garlic
    1 clove, minced
  • Toasted sesame seeds
    1 tsp
  • Water
    4 cups, for blanching
  • Spinach

    Substitutebaby spinach or chard

    300 g

Seasonings

  • Soy sauce

    SubstituteTsuyu (diluted) 2 tsp (2 tsp per 1 tbsp) or Tamari 1 tbsp

    1 tbsp
  • Toasted sesame oil

    Substitutea small amount of olive oil (flavor differs)

    1 tbsp
  • Salt
    pinch

Steps

  1. 1High heat1 min

    Blanch spinach in boiling salted water 30 seconds. Shock in ice water and squeeze dry.

    • Spinach
    • Salt
    • Water
  2. 2

    Toss spinach with soy sauce, garlic, sesame oil and sesame seeds.

    • Soy sauce
    • Garlic
    • Toasted sesame oil
    • Toasted sesame seeds

Storage & reheating

Refrigerate 2–3 days. Serve cold or at room temperature.

Troubleshooting

  • ⚠️ Spinach is watery

    → Squeeze thoroughly after blanching.

  • ⚠️ Too salty

    → Use less soy sauce; season gradually.