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Sigeumchi Namul (Spinach Banchan)
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Prep Time:
15 minutes
15 minutes
Cook Time:
1 minute
1 minute
Total Time:
16 minutes
16 minutes
Korean-style seasoned spinach: blanched spinach tossed with garlic, scallions, sesame oil, sesame seeds, and a hint of sugar. A simple and classic banchan dish.
Ingredients:
- 2 large bunches (14 ounces) spinach, rinsed
- 3 scallions, thinly sliced
- 3 cloves garlic, finely chopped
- 1 tablespoon toasted sesame seeds
- 2 tablespoons toasted sesame oil
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
Instructions:
- Fill a large pot with water and bring it to a vigorous boil. Prepare a large ice bath and place it on the counter nearby.
- Blanch the spinach: Quickly dunk the spinach in boiling water until bright green and slightly softened, about 10 seconds. Transfer spinach to an ice bath to stop the cooking process. Repeat for remaining spinach batches. Swirl in the ice bath to refresh.
- Drain the spinach in a colander and squeeze out excess water with your hands. Transfer the dry spinach to a cutting board.
- Prepare the spinach: Roughly chop the spinach into bite-size pieces and gently separate them with your fingers if they are clumped together. Transfer to a medium bowl.
- Enhance the spinach: Mix in scallions, garlic, sesame seeds, sesame oil, sugar, and salt. Stir well to blend flavors. Adjust salt to taste, if desired.
- Enjoy: Serve immediately or refrigerate tightly covered until ready to enjoy.