Crisp and Delicious Seasoned Spinach (Sigeumchi Namul Muchim) Golden Recipe
Crisp and Delicious Seasoned Spinach (Sigeumchi Namul Muchim) Golden Recipe
Perfect for Lunar New Year! Super Simple and Nutritious Spinach Namul Muchim Recipe
Hello! Fueling your body with good food is key. Winter-hardy field spinach (noji sigeumchi) is particularly flavorful and packed with vitamins, iron, folate, and dietary fiber, which are said to help with knee pain. So, if you’re experiencing knee discomfort, try incorporating spinach into your diet more often. Today, I’ll be sharing a detailed recipe for delicious seasoned spinach, adapted from Chef Kim Dae-seok’s method. Let’s create a delightful and nutritious dish that will grace your table!
Main Ingredients- Field spinach 400g
- White part of green onion 10cm
- Garlic 2 cloves
- Soup soy sauce (Jip-ganjang) 1 Tbsp
- Salt 1/3 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp
Cooking Instructions
Step 1
First, ‘field spinach’ (noji sigeumchi) refers to spinach grown outdoors, not in a greenhouse. It’s characterized by its reddish roots.
Step 2
The roots are nutritious, so don’t cut them off completely. Scrape off any dirt from the very ends of the roots.
Step 3
Cut the prepared spinach into roughly four sections, making them bite-sized.
Step 4
Bring a generous amount of water to a rolling boil. Once boiling, add 1 tablespoon of coarse sea salt and the spinach. Blanch for just 40-50 seconds. Overcooking will make the spinach mushy. Adding salt raises the boiling point of water, which helps minimize nutrient loss and keeps the spinach a vibrant green color. Immediately rinse the blanched spinach in cold water twice to cool it down. (Tip: The water used to blanch spinach is effective for removing grease, so you can use it for washing dishes.)
Step 5
Here’s my secret tip for draining the water: Place the spinach on a bamboo sushi mat (kimbal) and squeeze firmly. The water will drain out beautifully. This bamboo mat is truly a lifesaver!
Step 6
After squeezing out the water with the mat, gently loosen the spinach. Then, cut it once or twice more with scissors. This prevents the seasoned spinach from tangling and results in a neater presentation. This is another of my little tricks!
Step 7
Mince the 2 cloves of garlic by pressing them with the flat side of a knife first; this enhances their aroma. If you don’t have fresh garlic cloves, you can use minced garlic. Use only the white part of the green onion and chop it finely. The green parts of the onion can release a sticky sap and have a similar color to spinach, which can make the dish visually unappealing.
Step 8
To the spinach, add the minced garlic and green onion. Then, season with 1 tablespoon of soup soy sauce, 1/3 tablespoon of salt, and 1 tablespoon of sesame oil. I like to mix the soup soy sauce, salt, and sesame oil in a small bowl first before adding them to the spinach. This ensures the seasoning is evenly distributed without clumping. If you don’t have soup soy sauce, regular soy sauce can be used.
Step 9
Gently toss and mix everything together until well combined. Finally, sprinkle with 1 tablespoon of toasted sesame seeds to finish. Your delicious seasoned spinach is ready!
Step 10
Your neat and appetizing seasoned spinach, with a lovely sheen, is perfectly prepared. Enjoy your meal!
