Korean Banchan: Seasoned Spinach (시금치나물 / sigeumchi namul)
Korean Banchan: Seasoned Spinach (시금치나물 / sigeumchi namul)
Ingredients
- 10 oz spinach
- some green onion, chopped
- 1/2 tablespoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- a pinch salt
- as needed gochugaru, (optional)
Instructions
- 1
First, wash your spinach thoroughly under cold running water to remove any dirt or sand.
⏱️ 2 min
- 2
Bring a pot of water to a rolling boil. Carefully add the washed spinach to the boiling water and blanch for 30 seconds, or until the spinach turns a vibrant bright green color.
⏱️ 2 min
- 3
Immediately drain the blanched spinach and rinse it thoroughly with cold water to stop the cooking process and preserve its color.
⏱️ 1 min
- 4
Gather the spinach in your hands and firmly squeeze out as much excess water as possible. This step is crucial for preventing a watery banchan.
⏱️ 1 min
- 5
Place the squeezed spinach into a mixing bowl.
- 6
Add the 1/2 tablespoon of minced garlic to the spinach in the bowl.
- 7
Add the chopped green onions to the bowl.
- 8
Sprinkle in the 1 tablespoon of sesame seeds.
- 9
Pour in the 1 tablespoon of sesame oil.
- 10
Add the 1 tablespoon of soy sauce.
- 11
If desired, add a pinch of gochugaru for a subtle spicy kick.
- 12
Season with a pinch of salt. You can adjust this to taste later.
- 13
Using your hands (wearing gloves if preferred), thoroughly mix all the ingredients together, ensuring the spinach is evenly coated with the seasonings.
⏱️ 2 min
- 14
Taste and adjust seasoning if necessary. Serve immediately as a banchan (side dish) or refrigerate for later enjoyment.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Banchan: Seasoned Spinach (시금치나물 / sigeumchi namul)
- 10 oz spinach
- some green onion, chopped
- 1/2 tablespoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- a pinch salt
- as needed gochugaru, (optional)
Instructions
- 1
First, wash your spinach thoroughly under cold running water to remove any dirt or sand.
⏱️ 2 min - 2
Bring a pot of water to a rolling boil. Carefully add the washed spinach to the boiling water and blanch for 30 seconds, or until the spinach turns a vibrant bright green color.
⏱️ 2 min - 3
Immediately drain the blanched spinach and rinse it thoroughly with cold water to stop the cooking process and preserve its color.
⏱️ 1 min - 4
Gather the spinach in your hands and firmly squeeze out as much excess water as possible. This step is crucial for preventing a watery banchan.
⏱️ 1 min - 5
Place the squeezed spinach into a mixing bowl.
- 6
Add the 1/2 tablespoon of minced garlic to the spinach in the bowl.
- 7
Add the chopped green onions to the bowl.
- 8
Sprinkle in the 1 tablespoon of sesame seeds.
- 9
Pour in the 1 tablespoon of sesame oil.
- 10
Add the 1 tablespoon of soy sauce.
- 11
If desired, add a pinch of gochugaru for a subtle spicy kick.
- 12
Season with a pinch of salt. You can adjust this to taste later.
- 13
Using your hands (wearing gloves if preferred), thoroughly mix all the ingredients together, ensuring the spinach is evenly coated with the seasonings.
⏱️ 2 min - 14
Taste and adjust seasoning if necessary. Serve immediately as a banchan (side dish) or refrigerate for later enjoyment.
⏱️ 1 min