Savory Spinach Side Dish (Sigeumchi Namul)
Savory Spinach Side Dish (Sigeumchi Namul)
How to Make Spinach Namul: A Key Component of Korean Holiday Three-Color Vegetables
A quintessential dish for any Korean holiday table, especially Chuseok! This spinach namul is not only fragrant but also boasts a delightful crispness and clean flavor that appeals to all ages. While traditional ancestral rites (Jesa) omit pungent aromatics like garlic and scallions, it’s common to add them for everyday enjoyment. This recipe incorporates these for a more flavorful side dish, perfect as part of a festive three-color vegetable platter. Winter spinach, in particular, is exceptionally sweet and delicious. Join me as we create this simple yet incredibly tasty spinach namul. It’s also a great substitute for spinach in dishes like Japchae, or you can use chives if spinach is unavailable.
Main Ingredients- 400g fresh spinach (trim the roots and remove any wilted or yellow leaves)
- 15cm white part of a large green onion (finely chopped)
For Blanching- 1/2 Tbsp coarse salt (to help keep the spinach vibrantly green)
Seasoning Ingredients (using Korean tablespoon)- 1 Tbsp soup soy sauce (or fish sauce)
- 0.5 Tbsp minced garlic (adjust to taste)
- A pinch of sea salt (for adjusting seasoning)
- 1 Tbsp sesame oil (for a nutty aroma)
- 1 Tbsp toasted sesame seeds (for enhanced flavor)
- 1/2 Tbsp coarse salt (to help keep the spinach vibrantly green)
Seasoning Ingredients (using Korean tablespoon)- 1 Tbsp soup soy sauce (or fish sauce)
- 0.5 Tbsp minced garlic (adjust to taste)
- A pinch of sea salt (for adjusting seasoning)
- 1 Tbsp sesame oil (for a nutty aroma)
- 1 Tbsp toasted sesame seeds (for enhanced flavor)
Cooking Instructions
Step 1
First, trim the root ends of the spinach and remove any yellow or wilted leaves. Rinse the spinach thoroughly 2-3 times under cold running water to remove any dirt or grit. Afterward, drain it well, preparing it for the next step.
Step 2
Bring a generous amount of water to a rolling boil in a pot. Add the 1/2 Tbsp of coarse salt. Once the water returns to a boil, add the spinach, starting with the stems, and blanch for about 30 seconds to 1 minute. (Over-blanching will make it mushy and lose its texture!) Immediately remove the blanched spinach and plunge it into cold water to stop the cooking process. Gently squeeze out excess water using both hands. The most accurate way to judge blanching time is to taste a piece to check for tenderness, rather than relying strictly on clock time.
Step 3
Once squeezed, cut the blanched spinach into bite-sized pieces, about 2-3 sections per stalk. In a mixing bowl, combine the spinach, minced garlic, soup soy sauce (or fish sauce), sesame oil, and toasted sesame seeds. Gently mix and toss with your hands until everything is well combined. Taste the mixture and add a pinch of sea salt if needed to achieve your desired saltiness.
Step 4
Your delicious spinach namul is ready! Enjoy its fresh aroma and satisfying crunch. Winter spinach, in particular, is naturally sweeter and offers an even richer flavor.
Step 5
Spinach namul is always a delight to eat. However, with rising ingredient costs, you might find alternatives. If spinach is unavailable or too expensive, fragrant chives make an excellent substitute for both namul and Japchae.
Step 6
This spinach namul is a must-have among the three-color vegetables for holiday feasts. We hope you enjoy making and savoring this delightful dish for your Chuseok celebrations!
