Fresh Spinach Salad (Sigeumchi Muchim)
Fresh Spinach Salad (Sigeumchi Muchim)
A Delicious and Healthy Seasoned Spinach Side Dish
Spinach is in season and tastes wonderfully fresh right now! While the rising prices have made supermarket spinach a bit pricier, I received a bunch from my mother and quickly whipped up this delightful seasoned spinach dish. It’s a perfect way to enjoy the subtle sweetness and tender texture of fresh spinach, enhanced by a savory and aromatic dressing. This is a simple yet incredibly satisfying side dish that pairs perfectly with any meal.
Main Ingredients- 1 bunch spinach (approximately 1 basketful)
Seasoning Ingredients- 1/2 Tbsp coarse sea salt (or adjust to taste)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp toasted sesame seeds (crushed sesame seeds offer even better flavor)
- 1/2 tsp MSG (optional, enhances umami)
- 1 Tbsp minced garlic
- 1/2 Tbsp coarse sea salt (or adjust to taste)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp toasted sesame seeds (crushed sesame seeds offer even better flavor)
- 1/2 tsp MSG (optional, enhances umami)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare the spinach. If the spinach stems are particularly large, cut them into 2 or 4 bite-sized pieces for easier eating. (The spinach I received isn’t the freshest, but I’ll make the best of it with some tender loving care!)
Step 2
Bring a pot of water to a rolling boil. Add a pinch of salt to the boiling water; this helps the spinach retain its vibrant green color.
Step 3
Once the water is vigorously boiling, add the prepared spinach. Gently toss it once with chopsticks or a fork to ensure all the leaves are briefly immersed in the hot water. Be careful not to overcook it, as this will make the spinach mushy. Blanch for about 30 seconds to 1 minute.
Step 4
Immediately transfer the blanched spinach to a bowl of cold water to shock it and stop the cooking process. This step helps to maintain the spinach’s crisp texture. Since I didn’t wash the spinach beforehand, it might contain some residual soil, so rinse it thoroughly in cold water a couple of times to ensure it’s clean.
Step 5
Gently squeeze out any excess water from the spinach. Place the spinach in a mixing bowl and add all the seasoning ingredients: coarse sea salt, sesame oil, toasted sesame seeds, MSG (if using), and minced garlic. We tend to prefer our food a bit saltier at home, so I’ve added a generous amount. If you prefer a milder taste, feel free to adjust the seasoning quantities or taste and add more salt if needed.
Step 6
Put on a pair of disposable gloves and gently toss the spinach with the seasonings. Mix until the dressing is evenly distributed throughout the spinach. Be careful not to mix too vigorously, as this can bruise the delicate leaves.
Step 7
Finally, transfer the seasoned spinach to a serving dish. Your delicious, seasonal spinach salad is ready to be enjoyed! It’s a wonderful accompaniment to warm rice.
