Name: Korean Spinach Side Dish (Sigeumchi Namul) Recipe
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Cuisine: Korean
Ingredients: 1 bunch (10 oz) spinach (ends trimmed); 1 clove garlic (finely minced); 1 stalk green onion (chopped); 2 teaspoon soy sauce; 1/8 teaspoon salt; 2 teaspoon toasted sesame oil; 2 teaspoon toasted sesame seeds

Jump to Recipe

Korean Spinach Side Dish (Sigeumchi Namul) is a beloved classic in Korean cuisine, celebrated for its fresh, savory, and nutty flavors—all packed into the simplest preparation. Each bite delivers a delicate, sesame-scented burst that transforms humble spinach into the perfect companion to everything from steaming rice to bold BBQ. If you’re looking for a vibrant, healthy addition to your meal (or searching for a way to eat more greens), this dish absolutely steals the show with minimal effort and maximum reward.

Korean Spinach Side Dish (Sigeumchi Namul) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Korean Spinach Side Dish (Sigeumchi Namul) lies in its simplicity: just a few everyday ingredients, yet each plays a crucial role in creating the signature flavor and texture. Every component elevates the finished dish, from the vivid color of the spinach to the irresistible fragrance of toasted sesame.

Spinach (1 bunch, about 10 oz): Choose fresh, tender spinach for the best taste and a lovely deep green color—baby or mature spinach both work.
Garlic (1 clove, finely minced): A single clove is all it takes to give the dish a gentle kick and delightful aroma.
Green Onion (1 stalk, chopped): For an extra layer of mild, oniony brightness and a crisp finish.
Soy Sauce (2 tsp): Adds a subtle salty, umami depth—low sodium soy sauce works if you’re watching your salt intake.
Salt (1/8 tsp): Draws out spinach’s natural sweetness and rounds out all the other flavors.
Toasted Sesame Oil (2 tsp): Key for that rich, nutty aroma that makes this side dish so addictive.
Toasted Sesame Seeds (2 tsp): Finish the dish with a gentle crunch and toasty accent—it’s not the same without them!

How to Make Korean Spinach Side Dish (Sigeumchi Namul)

Step 1: Trim and Prep the Spinach

Lay your fresh spinach out on a cutting board, trimming off any tough stems or damaged leaves. Slice the bunch into 2-inch pieces—this size is just right for bite-sized helpings that are easy to mix and serve.

Step 2: Blanch the Spinach

Bring a generous pot of salted water to a roaring boil. Quickly submerge the spinach and let it cook for just 30 seconds—it should wilt and turn a vivid emerald green. This step softens the spinach while keeping its nutrients and lovely color intact.

Step 3: Shock in an Ice Bath

With a slotted spoon or tongs, move the wilted spinach straight into an ice bath. This instantly stops the cooking, locking in the color and preventing sogginess. Once chilled, gently squeeze out all the excess water—you want the spinach concentrated and not watery.

Step 4: Mix It All Together

Transfer the well-drained spinach to a mixing bowl. Add the minced garlic, chopped green onion, soy sauce, salt, toasted sesame oil, and sesame seeds. Mix everything gently and thoroughly with your hands or a spoon until all the leaves are evenly coated and glistening.

Step 5: Serve and Enjoy

Arrange your finished Korean Spinach Side Dish (Sigeumchi Namul) neatly on your serving plate. It’s now ready to enjoy, whether as part of a vibrant Korean meal or a healthy accent beside any of your go-to dishes.

How to Serve Korean Spinach Side Dish (Sigeumchi Namul)

Garnishes

A final sprinkle of toasted sesame seeds on top never fails to add extra crunch and visual appeal. For a pop of color, add a few thin slices of red chili or a scattering of delicate microgreens right before serving.

Side Dishes

Korean Spinach Side Dish (Sigeumchi Namul) pairs beautifully with other banchan like kimchi, spicy cucumber salad, or marinated bean sprouts. Surround it with steamed rice and a grilled protein to make your own restaurant-style Korean spread at home.

Creative Ways to Present

If you’re hosting or potlucking, try serving sigeumchi namul in individual small dishes or in lettuce cups for a pretty finger-food option. For a lunchbox twist, layer it into a bibimbap bowl or tuck it into a wrap with grilled chicken and pickled carrots.

Make Ahead and Storage

Storing Leftovers

Store leftover Korean Spinach Side Dish (Sigeumchi Namul) in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, making it a great make-ahead option for busy weeks.

Freezing

While you technically can freeze sigeumchi namul, the texture of the spinach changes dramatically, often becoming mushy upon thawing. For best results, enjoy it fresh or within a few days of making.

Reheating

There’s no need to reheat! This side dish is meant to be served cold or at room temperature. If you prefer a warmer option, you can briefly microwave it for a few seconds, but keep a close eye—overheating dulls the flavor and texture.

FAQs

Can I use frozen spinach for Korean Spinach Side Dish (Sigeumchi Namul)?

You can, but the texture won’t be quite as fresh and vibrant as when using crisp, raw spinach. If using frozen, thaw completely and squeeze out as much water as possible before seasoning.

Is this dish spicy?

Traditionally, Korean Spinach Side Dish (Sigeumchi Namul) is not spicy—it’s mild, nutty, and savory. If you love a little heat, feel free to add a touch of gochugaru (Korean red pepper flakes) or sliced chili.

What can I do if my spinach tastes bitter?

If your spinach is slightly bitter, make sure you blanch it briefly in boiling, salted water and then chill it quickly in the ice bath. The salt and cold shock help mellow any bitterness.

Can I double or triple this recipe for a party?

Absolutely! This recipe is easy to multiply. Just ensure you blanch the spinach in batches so each handful cooks evenly and maintains its bright green color.

Is Korean Spinach Side Dish (Sigeumchi Namul) vegan or gluten-free?

Yes, it is naturally vegan! To make it gluten-free, simply use tamari in place of regular soy sauce—the flavors will remain deliciously authentic.

Final Thoughts

There’s nothing quite as satisfying as whipping up a simple, nutritious Korean Spinach Side Dish (Sigeumchi Namul) and seeing it disappear from the plate, bite by bite. Give this recipe a try and bring a vibrant, authentic touch of Korean home cooking to your table—you’ll be amazed by how quickly it becomes a staple in your kitchen!

Korean Spinach Side Dish (Sigeumchi Namul) Recipe

★★★★★

4.8 from 23 reviews

Author: lina
Total Time: 11 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A simple and flavorful Korean spinach side dish, known as Sigeumchi Namul, that is easy to make and packed with delicious Asian flavors.

Ingredients

Scale

Spinach

1 bunch (10 oz) spinach (ends trimmed)

Seasoning

1 clove garlic (finely minced)
1 stalk green onion (chopped)
2 teaspoon soy sauce
1/8 teaspoon salt
2 teaspoon toasted sesame oil
2 teaspoon toasted sesame seeds

Instructions

Trim the spinach. Place the spinach on a cutting board, trim the ends, and slice into about 2-inch pieces.
Blanch the spinach. Bring a pot of water with salt to a boil over high heat. Then add the spinach and blanch for 30 seconds or until just wilted.
Cool in an ice bath. Place the spinach in an ice bath to cool. Then, gently squeeze out all the excess water.
Mix. Place the spinach in a mixing bowl and add the minced garlic, green onion, soy sauce, salt, sesame oil and sesame seeds. Mix until thoroughly combined.
Serve. Serve on the side and enjoy!