Korean Spinach Facet Dish (Sigeumchi Namul)

2024年4月2日

29

Sigeumchi namul is a well-liked Korean spinach facet dish typically served with different sides (banchan) resembling sookju namul (bean sprout salad) and kimchi, as a part of a Korean barbecue dinner. It’s very simple to make and solely requires 6 elements.

Why this recipe works

Straightforward to make. Minimal chopping is required and all the dish is prepared in lower than quarter-hour.
Retains nicely. The dish may be made forward of time and can preserve within the fridge for a number of days.
Easy flavors. The flavors of this Korean spinach facet dish are mildly salty, savory, and nutty, which makes it simple to pair with different dishes.

What’s Korean Spinach Facet Dish (Sigeumchi Namul)?

Sigeumchi namul (시금치 나물) is a conventional Korean facet dish, known as banchan (반찬), made from chilled spinach tossed in a mixture of minced garlic, sugar, soy sauce, and sesame oil. The phrase namul refers to vegetation or leafy greens which might be seasoned and served as a facet. This Korean spinach facet dish is mostly served as a facet to a bowl of rice, as a part of a Korean bbq dinner, or as a topping for bibimbap.

For this recipe I’ve swapped the sugar for doenjang to present the dish extra umami and depth of taste.

Sigeumchi Namul Components

Spinach: Utilizing Korean spinach is ideally really useful for this recipe. Nonetheless, it may be laborious to seek out if you happen to don’t dwell close to a Korean grocery store. Should you can not discover it, the second most suitable choice is American savoy spinach. Lastly, common spinach or child spinach will also be used.
Soy sauce: Korean soy sauce is saltier than different varieties of soy sauces and due to this fact, a bit of goes a great distance. Should you don’t have Korean soy sauce, use Japanese soy sauce, which has the same style. I like to recommend including a bit of additional to the dish to match the extent of saltiness of Korean soy sauce.
Doenjang: Doenjang is a Korean soybean paste that’s similar to miso paste. It’s filled with salty, umami, and earthy flavors.
Garlic: Minced garlic provides a bit of spiciness and a lightweight floral factor to the dish.
Sesame oil: I like to recommend utilizing toasted sesame oil because it’s extra concentrated in taste. In Korean cooking, common sesame oil is often used throughout the cooking course of, whereas toasted sesame oil is added on the finish of the cooking course of so as to add a punch of nuttiness.
Sesame seeds: Sesame seeds are used so as to add much more nuttiness to the general style of sigeumchi namul.

How To Make Korean Spinach Facet Dish (Sigeumchi Namul)

Scroll all the best way right down to the recipe card to get the complete recipe.

Prep your whole elements and arrange your work station.
Fill a small pot with water and add about 1 teaspoon of salt. Carry the water to boil.
Add the spinach to the boiling water and blanch it for 1 minute.
Drain the spinach and rinse it beneath chilly water to cease it from cooking additional.
Drain the spinach and gently squeeze it utilizing your palms. Hold squeezing till a lot of the water has been drained.
Place the spinach on a chopping board and minimize in 3 equal elements.
Combine the soy sauce, doenjang, garlic, sesame oil, and sesame seeds in a medium dimension bowl.
Add the spinach to the bowl and toss to mix with sauce. Take pleasure in!

Variations

Use white miso paste if you happen to don’t have or can not discover doenjang.
Add 1 teaspoon of gochujang to the sauce for a spicy Korean spinach facet dish.
Add one or two chopped inexperienced onions for some crunch and a bit of sweetness.

Storage

Sigeumchi namul may be very simple to retailer. Merely switch the spinach to a storage container and go away it within the fridge for as much as 5 days.

Continuously Requested Questions

Is Korean spinach facet dish gluten-free?

As a result of sigeumchi namul accommodates soy sauce, it isn’t gluten-free. Nonetheless, it will probably simply be made gluten-free by swapping common soy sauce for tamari or liquid aminos.

What’s the distinction between Korean spinach and American spinach?

Korean spinach is extra fibrous and stable, which implies that it holds higher than different varieties of spinach when it’s cooked or boiled. The style can be sweeter than common spinach. Lastly, the form of the leaves are completely different, with pointed ideas, virtually like a Christmas tree.

Is Korean spinach facet dish the identical as Japanese oshitashi?

Whereas these two dishes are similar to each other, conventional sigeumchi namul makes use of Korean spinach versus common spinach. The seasoning in Japanese oshitashi can be completely different because it accommodates mirin as an alternative of sugar, and doesn’t include any garlic.

How To Serve Sigeumchi Namul

As beforehand talked about, sigeumchi namul is taken into account a facet dish and is often served with a facet of rice or as a topping for bibimbap. It will also be served as a facet to different fashionable Korean dishes resembling:

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