Sigeumchi Namul Recipe : Korean Spinach Banchan - Seonkyoung Longest (2024)

Ingredients

Scale

For Prepare Spinach

• 1 lb Korean spinach or regular large spinach
  
• 3 tbsp sea salt

For Classic Sigeumchi Namul

• 1/2 lb prepared Korean spinach or regular large spinach
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds
• 1 clove of garlic, minced (approximately 1 tsp)
• 1 green onion, chopped (approximately 1 tbsp)

For Spicy Sigeumchi Namul

• 1/2 lb prepared Korean spinach or regular large spinach
• 1 tsp gochujang, Korean red pepper paste
• 1/2 tsp rice vinegar
• 1/8 tsp black pepper
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds
• 1 clove of garlic, minced (approximately 1 tsp)
• 1 green onion, chopped (approximately 1 tbsp)

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1. Bring about 10 cups to 12 cups of water to boil in a large pot. Add salt and spinach; Blanch for 30 seconds and drain. Rinse under running cold water, just cool enough to handle.
   
2. Gently squeeze spinach between your palms to get rid of excess water. Careful not to squeeze too much. Now spinach is ready to dress up with delicious Korean seasoning!
   
3. Both classic and spicy can be made by the same directions. Add prepared spinach to a mixing bowl; gently mix everything together using your hand until everything is combined well.
   
4. Top with extra sesame seeds as you desire! Enjoy!

Hi, I just found your blog and I´m very happy with it :).
I would like to know, for how long can I keep this kind of dishes? Like the spinach and other vegetables. It´s to have an idea of how much I could do at once.

Than you!

SeonkyoungJanuary 20, 2016 at 8:28 pm

Hi Susana! These Korean banchan(side dishes) life time is very different depending on what seasoning and type of vegetables. Most of the time, it is good about 5 to 7 days. If you want to keep it longer, omit sesame oil and sesame seeds, because they make foods go bad faster. So add them when you serving/eating the dish on the table. Hope this helped!

Reply

Annyeonghaseyo Ms.Seonkyoung!

Jeonun Annie imnida. I am a fan of your blog and I wished to make this Korean Spinach. All the ingredients seem to be available in the Qatar Market except that I am having difficulty to find this Korean Red Pepper Paste. Can I use an ordinary Red Pepper Paste? Also, can I use ordinary vinegar or I’ll have to stick with the Rice Vinegar?

Kamsahamnida!

SeonkyoungMarch 22, 2016 at 2:44 pm

Hello Annie, 🙂 You’r Korean is pretty good!
I don’t know what you meant by ordinary red pepper paste and ordinary vinegar. However, you can use any vinegar you have, it should work fine.

Reply

SeonkyoungApril 7, 2020 at 1:26 pm

Glad you guys loved it!

Reply

It was delicious! Thank you!

★★★★★