Korean-Style Spinach (Sigeumchi Namul) is a humble side dish (banchan) consisting of spinach flavored with a savory, garlic sauce.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
What is sigeumchi namul?
Sigeumchi namul is a Korean side dish (banchan) made with blanched spinach that is lightly seasoned with sesame oil, garlic, soy sauce, Korean fermented soy bean paste (doenjang) and toasted sesame seeds.
It’s quick and easy to prepare, yet full of savory, umami-rich flavor.
The dish is usually served as part of traditional banchan (Korean side dishes), along with other sides such as braised potatoes (gamja gorim), pickled radish (danmuji), kimchi, spicy bean sprouts and spicy cucumber salad.
Why you'll love this recipe
Minimal ingredients: with a few pantry ingredients, you can easily mix up the sauce to toss into the blanched spinach.
Flavorful: full of umami flavor, spinach is a great as a side dish, or mixed with rice.
Quick & easy: like Japanese-style sesame spinach, this Korean spinach dish comes together in under 10 minutes.
Versatile: pairs with numerous Korean dishes, including steamed rice, bibimbap, carbonara tteokbokki, sotteok, Korean gochujang meatballs, or gimbap.
Ingredients you'll need
- spinach: washed and trimmed; I prefer using baby spinach which is more tender
- soy sauce: regular soy sauce; use tamari if gluten-free
- sesame oil: toasted
- doenjang: Korean fermented soy bean paste, used in Korean soups and stews, as well as gochujang; you can sub with Japanese white miso
- garlic: finely minced
- sesame seeds: toasted; you can use white or black
How to make Korean garlic spinach
Blanch the spinach:
Bring a large pot of water to a boil.
Add in spinach and blanch for 30 seconds.
Drain spinach and immediately rinse under cold running water, or place into an ice bath.
Squeeze the spinach out of excess moisture and cut into bite-sized pieces.
Place spinach into a bowl. Set aside.
Make the sauce:
In a bowl, combine soy sauce, sesame oil, doenjang, garlic and sesame seeds. Mix well.
Assemble:
Add the sauce to the spinach and toss until well coated.
Garnish with additional toasted sesame seeds.
Serve at room temperature or chilled.
How to serve
Serve the Korean marinated spinach as a side dish paired with steamed rice, Korean purple rice, beef bulgogi, pork bulgogi, gamja jorim (braised potatoes), or Korean fried chicken.
If you have leftover spinach, add it to Korean japchae.
How to store
Chill the Korean garlic spinach in the fridge until ready to serve.
Store any leftover Korean spinach salad in an airtight container in the fridge for up to 1 day.
You can make the sauce ahead of time and add it to the blanched spinach when ready to serve, although letting it sit will be more flavorful.
Do not freeze.
Expert tips
Don't overcook: blanch the spinach for about 30 seconds, and run under cold water to retain its vibrant color.
Ensure the spinach is dry: squeeze excess water out of the blanched spinach to prevent the dressing from becoming watery.
Let it sit: the spinach will absorb more flavor as it marinates.
Toast the seeds: to garnish, use freshly toasted sesame seeds for maximum flavor.
Add spice: for a little kick, mix in a touch of gochujang (Korean red pepper paste), or add a sprinkle of gochugaru (chili powder).
Other delicious recipes you may like
Did you make this recipe?
Let me know if you try out this recipe -- I love seeing your creations! Tag me on Instagram @siftandsimmer and be sure to leave me a comment/rating below!
Korean-Style Spinach (Sigeumchi Namul)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Main:
- 300 g spinach washed and trimmed
Sauce:
- 1 teaspoon soy sauce
- ½ teaspoon doenjang (Korean fermented soy bean paste) optional
- 1 teaspoon sesame oil
- 1 clove garlic minced
- ½ teaspoon sesame seeds toasted
Instructions
Blanch the spinach:
- Bring a large pot of water to a boil.
- Add in spinach and blanch for 30 seconds.
- Drain spinach and immediately rinse under cold running water, or place into an ice bath.
- Squeeze the spinach out of excess moisture and cut into bite-sized pieces.
- Place spinach into a bowl. Set aside.
Make the sauce:
- In a bowl, combine soy sauce, sesame oil, doenjang, garlic and sesame seeds. Mix well.
Assemble:
- Add the sauce to the spinach and toss until well coated.
- Garnish with additional toasted sesame seeds.
- Serve at room temperature or chilled.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Raymund | angsarap.net
This Sigeumchi Namul recipe sounds like the perfect quick and flavorful side dish! Did you say it comes together in under 10 minutes, definitely adding this to my regular rotation of side dishes.
Michelle
Hey Raymund, this one is a quick spinach dish to make -- even easier than the creamy sesame spinach! 🙂
Healthy World Cuisine
Perfect way to celebrate the spring veggies. Spinach on its own is bland but with a few easy Korean ingredients is really delicious. The toasted sesame seeds on top is a must.
Michelle
Indeed, this way of preparing spinach is one of our favorite quick ways to get veggies on the dinner table (and have the boys eat them too!) 😀
David @ Spiced
I had no idea this was so easy to make at home - this is the perfect side dish for when you want to mix things up a bit! Thanks for sharing, Michelle!
Michelle
Thanks David -- this flavorful spinach dish is so easy to whip up! It's a great way to get the kiddos to eat their veggies too 😉