Sigeumchi Namul
A classic Korean spinach side dish with a nutty sesame flavor and tender-crisp texture. Ready in under 20 minutes and pairs perfectly with any Korean meal.
- Total time
- 15 min
- Servings
- 4
- Calories
- 95
- Protein
- 4g
Ingredients
- 10 oz fresh spinach, loosely packed
- 1.5 tbsp sesame seeds
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Rinse the spinach under cold water, holding it by the stems and letting water run through the leaves until no grit remains. Pat dry with a clean kitchen towel by rolling it gently.
- 2
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 3
Measure out the sesame seeds, sesame oil, soy sauce, salt, and red pepper flakes into small bowls so they are within arm's reach of the stove.
- 4
Bring a large pot of water to a boil over high heat—you should see large, rolling bubbles breaking the surface constantly, about 5 minutes.
- 5
Add the spinach to the boiling water, pushing it down gently with tongs, and cook for 2 minutes until the leaves are tender and bright green.
- 6
Drain the spinach in a colander, then gently squeeze out excess water with your hands—the spinach should feel damp but not dripping.
- 7
Heat 1 tablespoon sesame oil in a large skillet over medium heat until it shimmers and slides when you tilt the pan, about 45 seconds.
- 8
Add the minced garlic and stir constantly for 30 seconds until the kitchen smells deeply fragrant and you see no raw white pieces remaining.
- 9
Add the drained spinach and 1 tablespoon soy sauce to the skillet and stir gently for 1 minute until every piece is coated with the sesame oil.
- 10
Remove from heat, add 0.5 teaspoon salt and red pepper flakes (if using), and toss to combine.
- 11
Toast the sesame seeds in a small dry skillet over medium heat, stirring once every 10 seconds, until they smell nutty and begin to brown slightly, about 2 minutes.
- 12
Sprinkle the toasted sesame seeds evenly over the spinach and toss gently one last time.
- 13
Transfer the spinach to a serving bowl or individual plates and serve at room temperature or slightly warm.
Tools you’ll need
- large pot
- colander
- large skillet (12-inch preferred)
- small skillet
- wooden spoon or tongs
- small bowls for mise en place
- kitchen towel
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