Seasoned Spinach (Sigeumchi Namul Muchim) – Winter Special
Seasoned Spinach (Sigeumchi Namul Muchim) – Winter Special
How to Make Delicious Seasoned Spinach with Winter ‘Seomcho’: Easy and Flavorful Recipe
The season for sweet spinach has arrived! ‘Seomcho’, a type of winter spinach, is so naturally sweet that it’s incredibly appetizing even when seasoned only with salt. Let’s quickly make this delicious winter delicacy!
Ingredients- 300g fresh spinach
- 0.5 Tbsp salt (for blanching)
- 1 Tbsp chopped green onion
- 0.5 Tbsp minced garlic
- 0.3 Tbsp salt (for seasoning, adjust to taste)
- A pinch of toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
There can be slight variations in how people prepare spinach. If you want to separate each strand cleanly, you can cut off the root portion cleanly. This makes the preparation much faster and easier, as the spinach will naturally separate into individual strands.
Step 2
I prefer to keep the root part because it’s said to be rich in nutrients. For all ingredients, the roots and tips are often the most nutrient-dense parts, so it’s best to try and consume as much as possible. Trim the very end of the roots, make cross-shaped cuts into the root, and then divide it into four sections. This helps the spinach absorb seasoning better later.
Step 3
For ‘Seomcho’ spinach that tends to spread out sideways, it’s convenient to gather it as if you’re tying a ponytail. If the stems are a bit thick, make cuts into six sections. After making the cuts, gently pull them apart vertically; they will naturally separate. This makes them easier to eat and season.
Step 4
To make washing easier, you can soak the root parts in water for a short while before cleaning. Rinse thoroughly by swishing them in water 3-4 times. After blanching, a quick rinse under cold water is all you need. (Avoid rinsing multiple times in water after blanching, as this can lead to loss of flavor and nutrients.)
Step 5
Bring about 1.5 liters of water to a rolling boil in a pot. Add the 0.5 Tbsp of salt for blanching, then add the prepared spinach and blanch it quickly. The goal is to cook it just enough to wilt without losing its vibrant color.
Step 6
The key is not to overcook the spinach! Once it wilts in the hot water, immediately remove it. Blanching for just 15 to 30 seconds is usually sufficient. Give it a quick stir with chopsticks and then drain it in a colander. Maintaining a crisp texture is essential.
Step 7
Immediately ‘shower’ the blanched spinach with cold running water to cool it down. Do not submerge and wash it; just rinse it quickly to remove the heat. This step helps preserve its crispness and bright green color.
Step 8
After rinsing, gently squeeze out as much water as possible from the spinach. Then, cut it into bite-sized pieces. If the stems aren’t too thick, you can leave them as they are. However, if they are thick, tearing them into strands by hand will make them easier to eat.
Step 9
Finely chop the green onions for the seasoning. The finer the chop, the better they will blend with the spinach.
Step 10
Place the squeezed spinach in a bowl. Add the 0.5 Tbsp of minced garlic, 0.3 Tbsp of salt, the toasted sesame seeds, and 1 Tbsp of sesame oil. Gently mix everything together with your hands until well combined. Your delicious seasoned spinach is ready! Taste and add more salt if needed.
