Name: Korean Spinach Side Dish (Sigeumchi Namul)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Korean
Ingredients: 8 oz fresh spinach; 1 clove garlic, minced; 1 tsp sesame oil; 1 tsp soy sauce or tamari (for gluten-free); 1 tsp toasted sesame seeds; Salt to taste; Optional: 1 green onion, thinly sliced; Optional: 1/4 tsp red pepper flakes or gochugaru

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I’ve prepared a vibrant and flavorful Korean side dish—Sigeumchi Namul—that highlights the freshness of spinach with a delicious blend of sesame, garlic, and soy. It’s a simple yet addictive vegetable dish that pairs perfectly with a variety of meals.

Why I’ll Love This Recipe

I appreciate this recipe because it brings together wholesome spinach with bold Korean flavors in just minutes. The combination of nutty sesame oil, savory garlic, and light seasoning makes it feel indulgent yet healthy. Plus, it’s so quick to prepare—I often make it last minute to add a pop of color and nutrition to my table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh spinach
garlic, minced
sesame oil
soy sauce (or tamari for gluten-free)
sesame seeds (toasted)
salt
optional: green onions, thinly sliced
optional: red pepper flakes or gochugaru

directions

Blanch the spinach:
I bring a pot of water to a rolling boil and briefly blanch the spinach—just 30 seconds to 1 minute—until it turns bright green and tender. Then I immediately plunge it into ice water to stop cooking and preserve color.
Drain and squeeze:
Once cooled, I drain the spinach well and gently squeeze out excess water. I find pressing it between paper towels helps remove moisture without mashing the leaves.
Season the spinach:
I place the drained spinach in a bowl and add minced garlic, a splash of soy sauce, and a drizzle of sesame oil. I toss everything together so the flavors coat the leaves evenly.
Add sesame seeds and garnish:
I sprinkle in toasted sesame seeds, then taste and add a pinch of salt if needed. If I’m feeling festive, I stir in sliced green onions or a light dusting of red pepper flakes or gochugaru for a gentle kick.
Serve or chill:
I serve the sigeumchi namul warm or chilled—it tastes great either way. I often let it sit for a few minutes to let the flavors meld before plating.

Servings and timing

Servings: Serves 2–4 as a banchan (side dish)
Prep time: ~5 minutes
Cook time: ~2 minutes blanch + ~3 minutes seasoning
Total time: Under 10 minutes

Variations

I sometimes substitute baby spinach or mix in watercress or kale for variation.
I swap soy sauce for coconut aminos if I’m avoiding soy, keeping the rest of the seasoning the same.
I add a teaspoon of gochujang or a pinch of sugar for a sweet‑spicy twist.
For extra crunch, I toss in toasted pine nuts or chopped peanuts.
I occasionally mix in thin carrot matchsticks or julienned cucumber for freshness.

storage/reheating

Refrigeration: I store leftovers in an airtight container for up to 2 days.
Reheating: This dish is best served cold or at room temperature—no reheating needed.
Freezing: I don’t freeze it; the spinach loses texture when thawed, so I always make it fresh.

FAQs

What’s the best spinach to use?

I prefer fresh baby spinach or bunch spinach—young leaves cook quickly and have a tender bite, making them ideal for this dish.

Can I make this nut‑free?

Absolutely—I skip the sesame seeds and oil, and use a small amount of olive oil with garlic and soy sauce. It still tastes fresh and flavorful.

Do I need to squeeze all the water out?

I do—removing excess liquid ensures the seasoning sticks and the texture remains light without sogginess.

Is this gluten‑free?

Yes—when I use tamari or a certified gluten‑free soy sauce, Sigeumchi Namul is naturally gluten‑free.

Can I prep this in advance?

Definitely—I make it a few hours ahead and store it in the fridge. Letting it rest allows flavors to deepen, making it even tastier.

Conclusion

I love this Sigeumchi Namul because it’s quick, nutritious, and packed with bold yet balanced flavors. It’s a staple in my kitchen when I want an easy, healthy side that brings a touch of Korean flair. Try it once and I’m sure it’ll become a regular favorite on your table.