Sigeumchi Namul (v) Recipe

Rinse and trim

Rinse the spinach thoroughly under cold running water to remove grit. Trim any long stems or wilted leaves; for baby spinach you can leave most stems intact.

Bring water to a boil

Bring 8 cups of water to a rolling boil in a large pot. Optionally add a pinch (about 1/8 tsp) of salt to the water to season the spinach while blanching.

Blanch the spinach

Working in batches if necessary, submerge the spinach in the boiling water for 30 to 45 seconds, just until bright green and wilted. Do not overcook — it should still be tender-crisp.

Shock in ice bath

Immediately transfer the blanched spinach to a large bowl of ice water to stop cooking and preserve color. Let cool completely, about 1–2 minutes.

Drain and squeeze

Lift spinach from the ice bath in a strainer and drain well. Gather small handfuls and firmly squeeze out excess water. For a smoother texture, chop the squeezed spinach coarsely into 1–2 inch lengths.

Make the sauce

In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon toasted sesame seeds, 1 teaspoon grated garlic, 1/2 teaspoon kosher salt, 1/2 teaspoon sugar, 1/2 teaspoon rice vinegar (optional), and 1/4 teaspoon black pepper. Stir until sugar and salt dissolve and ingredients are well combined.

Taste adjustment

Taste a small pinch of the sauce and adjust: add a bit more soy sauce for saltiness, a touch more sugar or vinegar for balance, or more sesame oil for richness. Keep the sauce bright but not overpowering.

Combine and toss: Place the squeezed and chopped spinach in a mixing bowl. Pour the seasoning sauce over the spinach and toss gently but thoroughly so the leaves are evenly coated.

Let rest: Allow the seasoned spinach to sit 3–5 minutes so flavors meld. Taste and adjust seasoning (a pinch more salt or a few drops of soy) if needed.

Plate and garnish: Transfer Sigeumchi Namul to a serving dish. Sprinkle an additional 1/2 teaspoon toasted sesame seeds on top and drizzle a few drops of sesame oil if desired. Serve at room temperature or slightly chilled as a banchan (side dish).