Welcome to the heart of Korean side dishes with Sigeumchi Namul, the classic spinach salad. This dish is the epitome of the Korean culinary principle of balancing fresh, natural flavors with simple, savory seasonings. Sigeumchi Namul is made by quickly blanching fresh spinach until just tender, then gently squeezing out the excess water. The lightly cooked spinach is then tossed with a signature Korean dressing that typically includes soy sauce or salt, aromatic garlic, and plenty of nutty sesame oil and sesame seeds.

The dish belongs to the broader category of Namul (나물), a term referring to seasoned vegetable side dishes that have been a cornerstone of Korean cuisine for centuries. The tradition of consuming Namul is deeply rooted in Korea’s agricultural history and its strong connection to nature. Historically, Koreans utilized various local wild greens and roots, seasoning them simply to preserve their inherent flavor. The simplicity of the Namul technique—briefly cooking or blanching and then lightly seasoning—reflects a long-standing culinary wisdom aimed at respecting the primary ingredient.

While Kimchi might be the most famous Korean food, Namul is arguably the most essential, appearing at virtually every traditional Korean meal. Sigeumchi Namul is particularly popular for its mild, earthy flavor and its texture. It is a vital component of the vibrant mixed rice dish Bibimbap, often added cold to provide a burst of freshness and color. It's a testament to how simple preparation can yield profound, comforting taste.

Fun Fact: The secret to perfectly tender and brightly colored Sigeumchi Namul is the quick blanching followed immediately by an ice bath—this stops the cooking process instantly and locks in the fresh color!

Serves

For 4 Persons Preparation Time ca. 10 Minuten

Ingredients

• 250g Spinach
• 1 teaspoon Sesame Oil
• 1/2 teaspoon Salt
• 1/2 teaspoon Soy Sauce
• 1 and 1/2 teaspoons White Sesame Seeds
• 1 clove Garlic
• 1 teaspoon Salt for boiling

Instructions

• Boil the water, add 1 tsp salt, and boil the spinach for about 30 seconds.
• Place the spinach in cold water, cut it into easy-to-eat pieces (approx. 3 cm), and drain it well.
• Put the spinach in a bowl, add the seasonings in the order of sesame oil → salt → soy sauce → white sesame seeds → garlic, mixing well each time.