Freshly Seasoned Spinach Salad (Sigeumchi Namul)
Freshly Seasoned Spinach Salad (Sigeumchi Namul)
As the years go by, my taste buds are changing! I’m loving simple dishes like this spinach salad lately. ♥
Spinach salad served at school cafeterias used to be just ‘okay’ for me, more of Popeye’s food than mine! But as 2021 rolled in, and perhaps with another year added to my age, I found myself craving it intensely and decided to make it. It seems like my palate is evolving! I hope everyone enjoys delicious food and stays healthy!
Main Ingredient- Fresh Spinach 119g (approx. 1 bunch)
Seasoning- Minced Garlic 7g (approx. 1/2 Tbsp)
- Sesame Oil 6g (approx. 1/2 Tbsp)
- Salt to taste
For Adjusting Seasoning- Additional salt, to taste
- Minced Garlic 7g (approx. 1/2 Tbsp)
- Sesame Oil 6g (approx. 1/2 Tbsp)
- Salt to taste
For Adjusting Seasoning- Additional salt, to taste
Cooking Instructions
Step 1
Prepare your ingredients: have the fresh spinach and all the seasoning components ready. Cooking in a clean environment is always the first step to a great meal.
Step 2
Fill a pot with enough water for blanching the spinach and turn the heat to high. Bringing the water to a rolling boil is key for evenly cooking the spinach.
Step 3
Trim off the tough root ends of the spinach and wash the leaves thoroughly under running water, ensuring no dirt remains between the leaves. Fresh spinach has a wonderful, subtle flavor.
Step 4
In a small bowl, combine the minced garlic, fragrant sesame oil, and salt. Mix well to create your seasoning paste. Having this ready beforehand makes the mixing process much smoother.
Step 5
Once the water reaches a vigorous boil, add a pinch of salt. Adding salt helps to maintain the vibrant green color of the spinach and lightly seasons it.
Step 6
When the water is rapidly boiling, carefully add all the prepared spinach into the pot. Gently push the spinach down to submerge it in the water.
Step 7
Blanch the spinach very briefly, just until it wilts. This should only take about 30 seconds to 1 minute. Overcooking will make it mushy and diminish its nutrients, so aim for a slight wilt while retaining a bit of crispness.
Step 8
Immediately after blanching, remove the spinach from the hot water and rinse it under cold running water. This stops the cooking process, preserving its bright color and refreshing crunch.
Step 9
Wearing gloves, gently squeeze the excess water out of the spinach. Be firm but avoid squeezing too hard, as this can affect the texture. You want it damp, not waterlogged.
Step 10
Place the well-drained spinach into a clean mixing bowl. It’s now ready to be seasoned.
Step 11
Pour the pre-mixed seasoning paste over the spinach in the bowl.
Step 12
Using your gloved hands, gently toss and mix the spinach with the seasoning. Ensure every strand is coated evenly with the garlic, sesame oil, and salt. A gentle massage works best.
Step 13
Taste the spinach and add more salt if needed to reach your desired flavor. For an extra touch, sprinkle some toasted sesame seeds on top. Enjoy your freshly seasoned spinach! It’s particularly fragrant when served slightly warm.
