Spinach Salad (Sigeumchi Namul)
Spinach Salad (Sigeumchi Namul)
Our Cozy and Heartwarming Holiday Table at Home
With our two children grown and living far away, it’s just the two of us now. Knowing that health is the most important thing, we quickly whip up dishes to share with each other. This recipe is a way to express our care through a nourishing home-cooked meal.
Kale and Cabbage Wraps- 1 bunch of Kale
- 1/4 head of Baby Cabbage
- Dipping Sauce (Soy Sauce, Sesame Oil, Toasted Sesame Seeds to taste)
Spinach Salad- 1 bunch of Spinach
- 1 Tbsp minced Garlic
- 2 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- Sesame Oil, to taste
- Toasted Sesame Seeds, to taste
Kimchi Stew- 1/4 head of Aged Kimchi
- 150g Pork (stewing cuts)
- 2 Tbsp Rice Wine or Mirin
- 5 cups Water (approx. 1000ml)
- 1/2 stalk of Green Onion
- 1 Tbsp minced Garlic
Beef and Vegetable Stir-fry- 200g Beef (for Bulgogi or stir-fry)
- 1/2 Onion
- 2 Korean Green Peppers (Cheongyang Pepper)
- 1/2 stalk of Green Onion
- Cooking Oil, as needed
- 5-6 whole Garlic cloves
- Toasted Sesame Seeds, to taste
- Herb Salt, to taste
- 1 bunch of Spinach
- 1 Tbsp minced Garlic
- 2 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- Sesame Oil, to taste
- Toasted Sesame Seeds, to taste
Kimchi Stew- 1/4 head of Aged Kimchi
- 150g Pork (stewing cuts)
- 2 Tbsp Rice Wine or Mirin
- 5 cups Water (approx. 1000ml)
- 1/2 stalk of Green Onion
- 1 Tbsp minced Garlic
Beef and Vegetable Stir-fry- 200g Beef (for Bulgogi or stir-fry)
- 1/2 Onion
- 2 Korean Green Peppers (Cheongyang Pepper)
- 1/2 stalk of Green Onion
- Cooking Oil, as needed
- 5-6 whole Garlic cloves
- Toasted Sesame Seeds, to taste
- Herb Salt, to taste
- 200g Beef (for Bulgogi or stir-fry)
- 1/2 Onion
- 2 Korean Green Peppers (Cheongyang Pepper)
- 1/2 stalk of Green Onion
- Cooking Oil, as needed
- 5-6 whole Garlic cloves
- Toasted Sesame Seeds, to taste
- Herb Salt, to taste
Cooking Instructions
Step 1
[Kale and Cabbage Wraps] Thoroughly wash the fresh kale leaves and baby cabbage. Blanch the kale leaves in boiling water for a short time, then immediately remove and rinse in cold water to drain. Blanch the baby cabbage similarly. Arrange the prepared kale and cabbage attractively, and serve with your preferred dipping sauce (soy sauce, sesame oil, toasted sesame seeds) for dipping. 
Step 2
[Spinach Salad] Trim the root ends of the fresh spinach and remove any yellowed leaves. Wash the spinach thoroughly several times under running water. Add a pinch of salt to boiling water and blanch the spinach for less than 1 minute. Be careful not to overcook, as it will become mushy. Rinse the blanched spinach in cold water, squeeze out excess water, and cut into bite-sized pieces. 
Step 3
Place the prepared spinach in a bowl. Add 1 Tbsp minced garlic, 2 Tbsp anchovy sauce, a drizzle of sesame oil, and a sprinkle of toasted sesame seeds. Gently mix and toss with your hands until the seasonings are evenly distributed. Your flavorful spinach salad is now ready.
Step 4
[Kimchi Stew] In a pot or Korean earthenware pot (ttukbaegi), add the pork cut into bite-sized pieces, 1 Tbsp minced garlic, and 2 Tbsp rice wine or mirin. Stir-fry until the pork is no longer pink to remove any raw smell. Add the kimchi, cut into desired pieces, and stir-fry with the pork until the kimchi becomes slightly translucent. 
Step 5
Pour 5 cups of water over the stir-fried kimchi and pork. Bring to a boil over high heat, then reduce to medium-low heat and simmer until the kimchi is tender. Finally, add the diagonally sliced green onion and simmer for another moment to finish. A rich and savory kimchi stew is complete.
Step 6
[Beef and Vegetable Stir-fry] Pat the beef dry with paper towels and cut into bite-sized pieces. Slice the onion into strips, and thinly slice or chop the Korean green peppers. Cut the green onion into large pieces. Slice the whole garlic cloves thinly or leave them whole. 
Step 7
Heat a pan with a moderate amount of cooking oil. Add the whole or sliced garlic cloves first and sauté until fragrant. Once the garlic is lightly browned, add the sliced onion and large green onion pieces, and stir-fry until the onion becomes translucent.
Step 8
Once the vegetables are slightly cooked, add the beef to the pan. Sprinkle with herb salt and cook until the beef is nicely browned and tender. Avoid overcooking the beef; flipping it occasionally will help keep it moist. Add the green peppers during this stage and cook briefly.
Step 9
When the beef and vegetables are fully cooked, turn off the heat. Sprinkle generously with toasted sesame seeds for a final touch. Your delicious beef and vegetable stir-fry is ready. It tastes best served immediately while warm.
