Spinach Side Dish (Sigeumchi Muchim)
Spinach Side Dish (Sigeumchi Muchim)
The Perfect Spring Spinach Side Dish! Master the Art of Blanching Spinach and Crafting Delicious Seasoning for Namul
Enjoy the fresh taste of spring with this tender and flavorful spinach side dish. We’ll guide you through the best way to blanch spinach to preserve its nutrients and color, and share a simple yet delicious seasoning recipe that will make this a favorite on your table. Learn the golden ratio for blanching and the secret seasoning that makes this namul truly special!
Main Ingredients- 300g fresh spinach (about 1 bunch)
- 1 tablespoon coarse salt (for blanching)
- Plenty of water (for boiling)
Seasoning Mix- 1 tablespoon minced garlic
- 1.5 tablespoons tuna extract (or 1 tbsp soy sauce + 0.5 tbsp fish sauce)
- 1 tablespoon sesame oil (for a nutty aroma)
- 1 tablespoon sesame seeds (crushed)
- Salt or soy sauce to taste (for final adjustment)
- 1 tablespoon minced garlic
- 1.5 tablespoons tuna extract (or 1 tbsp soy sauce + 0.5 tbsp fish sauce)
- 1 tablespoon sesame oil (for a nutty aroma)
- 1 tablespoon sesame seeds (crushed)
- Salt or soy sauce to taste (for final adjustment)
Cooking Instructions
Step 1
Start by preparing the fresh spinach. Trim off any yellow or wilted leaves and gently scrape or trim the root ends if they are dirty. Separate the leaves and wash them thoroughly in cold running water, shaking them to remove any hidden soil or debris. Once cleaned, lightly drain the spinach.
Step 2
Now, let’s prepare to blanch the spinach. Fill a pot with a generous amount of water and add 1 tablespoon of coarse salt. Adding salt not only helps to retain the spinach’s vibrant green color but also aids in removing impurities. Bring the water to a rolling boil.
Step 3
Once the water is boiling vigorously, carefully add the washed spinach. Be cautious not to overcook it, as this will make it mushy. Blanch the spinach for only about 40 seconds, just until it wilts and becomes tender. The exact time may vary slightly depending on the freshness of your spinach.
Step 4
Immediately after blanching, transfer the spinach to a bowl of cold water. This shock in cold water stops the cooking process, helping to maintain its crisp texture and bright green color. Once cooled, drain the spinach well in a colander.
Step 5
This step is optional but adds extra flavor. If you like, finely chop some green onion. (Alternatively, if you prefer onion) you can finely mince or shred some onion. While this basic recipe focuses on the core ingredients, feel free to add finely chopped green onions, onions, or even julienned carrots for a more complex flavor profile.
Step 6
Take the drained spinach and firmly squeeze out as much excess water as possible using both hands. This is crucial to prevent the seasoning from becoming diluted and to achieve the best flavor. However, try not to squeeze so hard that the spinach becomes overly compressed and loses its texture.
Step 7
It’s time to add the delicious seasoning. In a mixing bowl with the squeezed spinach, add the minced garlic, tuna extract, sesame oil, and crushed sesame seeds. If you don’t have tuna extract, you can substitute with a mix of soy sauce and fish sauce, or just soy sauce for a cleaner taste. A tiny pinch of sugar can also be added if desired.
Step 8
Finally, gently mix everything together with your hands. Toss the spinach and seasoning until well combined, ensuring the flavors are evenly distributed. Avoid vigorous mixing, which can make the spinach mushy. Taste and adjust the seasoning with a little more salt or soy sauce if needed. Your fresh and flavorful spinach side dish is now ready to be enjoyed with a warm bowl of rice!
