Spinach Side Dish - Spicy version, Gochujang Sigeumchi Namul

시금치고추장나물

This is a simple Korean side dish made with blanched spinach and dressed with flavorful seasonings. Sigeumchi, or spinach, is a popular vegetable used in namul. Namul is a general Korean term for any type of seasoned vegetable dish. Vegetables are typically blanched first, then tossed with seasonings.

prep time: 
15 min
inactive time: 
0 min
cooking time: 
15 min
total time: 
30 min
Spicyness: 
2.01
Spiciness: 
medium
Flag meal as: 
bibimbap
quick n easy
healthy
salad
nut free
vegetarian
vegan
Serve as: 
side dish (ban-chan)
salad
namul
Cooking Method: 
blanch
Main Ingredient: 
vegetables
Serves: 
2
200oz
Ingredients: 
Spinach 시금치
Ingredients: 
Water 물
Ingredients: 
Salt 소금
Ingredients: 
Green Onion 파
Ingredients: 
Salt 소금
Ingredients: 
Sesame Oil 참기름
Ingredients: 
Sesame Seeds 깨
Ingredients Heading: 
For blanching spinach
text
text
For seasoning
Ingredients Optional: 
text
text
text
text
text
text
(more or less depending on type and brand)
text
(ground, optional)

Optional Ingredients and Substitutions
Salt: The amount of salt may vary depending on the type and the brand of the salt you use. Always taste the food and add salt gradually. Kosher salt or sea salt is always better than table salt (refined) in terms of taste and nutrition.

Good to Know
Salt: If available, natural sea salt always makes food taste better. Remember, sea salt has a different saltiness than table salt. So taste as you gradually add it. If you are using coarse salt, make sure it's mixed very well.

Mix the blanched spinach with the seasoning sauce right before serving for best flavor and presentation.

You can store the dish in the refrigerator about 1 day. In general, Korean namul dishes do not last a long time.

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

instructions
photos
summary
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Mince garlic

Mince 2 cloves of garlic to yield about 1 teaspoon of minced garlic.

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1

Mince

  • 2 cloves garlic

2. Chop green onion

Finely chop ½ green onion. Use only the green part of the green onion or mix with a little bit of the white part.

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2

Chop

  • ½ green onion

3. Prepare spinach

Cut off the root ends of spinach with scissors. Wash it thoroughly under running water.

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3

Cut root ends

Wash thoroughly

4. Blanch

Boil 4 cups of water on high heat. Add ½ teaspoon of salt. Blanch spinach in boiling water for 1 min on high heat.

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4

Boil 4 cups water high heat High Heat image: highheat.png

Add ½ teaspoon salt

Blanch in boiling water 1 min image: clock.png 1 min

5. Rinse

Rinse spinach twice in cold water. Squeeze all the water out with hands.

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5

Rinse in cold water twice

Squeeze water out

6. Season

Season spinach with 1 tablespoon of hot pepper paste, chopped green onions, 1 teaspoon of minced garlic, ¼ teaspoon of salt, 1 tablespoon of sesame oil and ½ teaspoon of ground sesame seeds. Mix by hand gently and thoroughly. If you don’t have a sesame seed grinder, you can use whole sesame seeds.

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6

Season

  • 1 tbs hot pepper paste
  • chopped green onion
  • 1 tsp minced garlic
  • ¼ tsp salt
  • 1 tbs sesame oil
  • ½ tsp ground sesame seeds

Mix well

7. Serve

Serve in a side dish plate. Enjoy! *Mix the blanched spinach with the seasoning sauce right before serving for best flavor and presentation.

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7

Enjoy!

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