Spinach Namul (Sigeumchi Muchim): Reviving Winter Spinach with No Waste!
Spinach Namul (Sigeumchi Muchim): Reviving Winter Spinach with No Waste!
Delicious Spinach Salad: How to Prepare and Enjoy Every Part!
This recipe is for a simple yet incredibly flavorful spinach salad (Sigeumchi Muchim), perfect for enjoying the natural sweetness of winter spinach, especially the popular ‘Pohangcho’ variety. I’ll share a special technique to prepare the spinach without wasting any part, tips for blanching to preserve its vibrant green color and crisp texture, and a simple seasoning that brings out its delicious flavor. Enjoy this healthy and tasty side dish made with fresh, seasonal spinach!
Main Ingredients- 1 bunch fresh spinach
- 1 tsp coarse salt (for blanching)
- 1 Tbsp chopped scallions (green onions)
- 1/2 tsp minced garlic
- 1 Tbsp soup soy sauce (or a light soy sauce that enhances spinach’s natural sweetness)
- 1/2 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
The key to preparing spinach is to clean it thoroughly without cutting off the roots. Gently scrape off any soil from the root area with the tip of a knife. This method allows you to utilize the delicate young leaves hidden within the roots, resulting in a more abundant and flavorful dish.
Step 2
Fill a wide pot with plenty of water and add 1 teaspoon of coarse salt. Boiling the water with salt helps to maintain the vibrant green color of the spinach and allows you to quickly blanch it at a high temperature, preserving its crisp texture.
Step 3
Once the water is at a rolling boil, carefully immerse the root portion of the prepared spinach into the pot first. If you submerge the entire bunch at once, the leaves can overcook and become mushy. Blanching the roots first ensures the stems cook slightly while protecting the delicate leaves.
Step 4
When the root parts have slightly wilted, gently flip the spinach to blanch the leaves. Once the spinach is wilted and its color turns a vibrant green, immediately remove it from the boiling water and rinse it quickly under cold water to stop the cooking process. Leaving it in hot water will cause the green vegetables to turn yellow and become overly soft due to residual heat.
Step 5
After rinsing in cold water, gently squeeze out excess water from the spinach. Avoid squeezing too hard, as this can drain away the delicious natural juices. If there are large roots, you can lightly tear them by hand. Transfer the spinach to a bowl and add the chopped scallions and minced garlic.
Step 6
Add 1 tablespoon of soup soy sauce and gently mix the spinach with your hands. Using soup soy sauce helps to enhance the umami flavor without overpowering the natural sweetness of the spinach. Taste and adjust the amount of soy sauce according to your preference.
Step 7
Finally, add 1/2 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds (or sesame powder) and gently toss to combine. Your delicious spinach salad is now ready! Sprinkle a little extra sesame seeds on top for a final flourish.
