Winter’s Sweet Delight: Delicious ‘Seomcho Muchim’ (Seasoned Spinach) Recipe
Winter’s Sweet Delight: Delicious ‘Seomcho Muchim’ (Seasoned Spinach) Recipe
The Ultimate Appetizer! Easy and Delicious ‘Seomcho’ Spinach Salad for Holidays and Everyday
Did you know how incredibly delicious Namhae’s outdoor-grown spinach (‘Seomcho’) is in winter? It’s bursting with natural sweetness, tender, and exceptionally flavorful without being tough. I’ll show you how to make a simple yet incredibly tasty spinach salad, perfect for holiday tables or any meal.
Spinach Salad Ingredients- 2 handfuls of blanched Seomcho spinach
Cooking Instructions
Step 1
First, carefully scrape off any dirt or debris from the roots of the fresh Seomcho spinach using a knife. Then, cut the spinach into 2-4 sections that are easy to eat. Since the leaves can be abundant and look a bit messy, gently rinse them multiple times under running water, shaking softly, to thoroughly wash away any soil.
Step 2
Prepare the blanching water by filling a pot with plenty of water and adding a pinch of salt. Blanching spinach in salted water helps maintain its vibrant green color, removes any slight bitterness, and can enhance its natural sweetness through osmosis. Bring the water to a rolling boil.
Step 3
Once the water is at a full boil, add the prepared spinach and blanch for just 30 seconds! Over-blanching will make the spinach mushy, draining away its precious nutrients and sweet flavor, resulting in a bland dish. The key is a quick blanch to preserve its crisp texture and rich taste.
Step 4
Immediately after blanching, remove the spinach from the hot water and plunge it into cold water to cool it down completely. This stops the cooking process and helps retain its crispness.
Step 5
Gather the cooled spinach in your hands and gently squeeze out the excess water. Avoid squeezing too hard, as this can make the spinach dense and dry. Aim for a gentle press, like lightly pressing with your palms, to remove moisture. After squeezing, gently loosen any clumped spinach with your fingers. If the spinach stems are very long, you can cut them once for easier eating.
Step 6
Now, let’s season this delicious spinach. This recipe uses minimal seasoning to highlight the natural sweetness of Seomcho. Place the 2 handfuls of blanched spinach into a bowl. Add 1 tablespoon of ‘Yeondu’ (a type of Korean soup soy sauce, but regular or soup soy sauce also works) for a savory depth.
Step 7
Add 1 tablespoon of sesame oil for a nutty aroma and rich flavor. Using fresh, fragrant sesame oil will significantly enhance the taste and scent of the salad.
Step 8
Finally, crush some toasted sesame seeds lightly between your palms and sprinkle them over the spinach. Crushed sesame seeds release more aroma, amplifying the nutty flavor of the dish. Gently toss everything together with your hands until well combined. You’ve now created a delicious Seomcho Muchim! Traditional Korean holiday side dishes (namul) often omit minced garlic. This is because garlic can overpower the delicate, natural flavors of the fresh ingredients. I personally prefer to omit garlic in my seasoned greens to enjoy their inherent taste.
Step 9
Transfer the beautifully seasoned Seomcho Muchim to a serving dish and enjoy! My children love it so much they’ve already eaten half of it before the rice was even served! This healthy and delicious side dish, loved by kids and adults alike, is a must-try!
