Sigeumchi Namul
The Quirky Foodster Team
Ingredients
Method
- Blanch the spinach in boiling water for 30–45 seconds until just wilted; drain and immediately plunge into cold water to stop the cooking.
- Squeeze the spinach gently to remove excess water, then roughly chop.
- Combine the spinach with soy sauce, sesame oil, garlic and a pinch of salt in a bowl, tossing well.
- Sprinkle with toasted sesame seeds before serving.
Introduction: Blanched spinach seasoned simply with sesame oil, garlic and soy sauce, a classic, healthy Korean side dish.
Cultural Background: Namul, seasoned vegetable side dishes, are fundamental to the Korean table, and this spinach version is one of the most common, offering a light, savoury complement to richer mains.
Tips: Blanch the spinach only briefly, as it cooks very quickly and can turn mushy if left too long. Squeeze out excess water thoroughly so the finished dish isn't watery.
Variations: Use other leafy greens like watercress with the same seasoning technique. Add a little sugar for a subtly sweet variation.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: This dish is served cold or at room temperature and is not reheated.
FAQs:
Q: What is namul?
A: A category of Korean seasoned vegetable side dishes, typically blanched or sautéed and dressed simply with sesame oil, garlic and soy sauce.
Q: Can this be made ahead?
A: Yes, it keeps well for a day or two, though it's best enjoyed fresh for the brightest flavour.
- Spinach, washed — 500 g (1 lb 2 oz)
- Soy sauce — 1 tbsp
- Sesame oil — 1 tbsp
- Garlic, minced — 1 clove
- Toasted sesame seeds — 1 tsp
- Salt — to taste
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