Seasoned Salads

Sigeumchi-namul (Seasoned Spinach)

Name: Sigeumchi-namul (Seasoned Spinach)
Prep time: 12 min
Cook time: 3 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: spinach 1 bunch (300 g); Korean leek (daepa) or scallions 5 cm of the white part; minced garlic 1/2 tsp; guk-ganjang (soup soy sauce) 1 tsp; toasted sesame oil 1 Tbsp; toasted sesame seeds 1 tsp; salt 1 tsp plus a pinch

Blanch the spinach in boiling salted water for just 40 seconds and cool it right away in cold water to keep its color and texture. Squeeze it dry, then toss lightly with your fingertips with guk-ganjang, minced leek, and sesame oil.

Prep 12 min · Cook 3 min · Total 15 min · 2 servings · Easy

한국어로 보기 (Korean version)

Steps

1
Scrape the dirt off the root ends with a knife, split large bunches through the root into 2 to 4 pieces, and swish them in water three or four times, changing the water each time.
The pink root end is sweet, so don't cut it off.
2
Bring plenty of water to a boil, add 1 tsp salt, and blanch the spinach, root ends first, for 40 seconds.
Blanching too long makes it mushy and turns it yellowish.
3
Move it straight into cold water and rinse two or three times to cool, squeeze out the water firmly by hand, and cut into 4–5 cm lengths.
If water remains, the seasoning won't cling and it quickly turns watery.
4
Finely mince the leek. In a bowl, toss the spinach, minced leek, minced garlic, and guk-ganjang, loosening the spinach lightly with your fingertips.
5
Taste and adjust with salt, then add the sesame oil and sesame seeds and toss lightly once more.
Sesame oil added first keeps the seasoning from soaking in, so add it last.

Substitutions

Instead of	Use	How
guk-ganjang	1/3 tsp salt	With salt alone, the color stays greener and the flavor is cleaner.
toasted sesame oil	1 Tbsp perilla oil	Perilla oil has a stronger aroma and gives the namul a nutty, earthy flavor.
Korean leek	1 scallion	Scallions are milder, so you can use a little more.

Storing leftovers

Over time, dressed spinach releases water and turns yellowish. Store airtight in the fridge and eat cold, without reheating, within 2 days; if water collects, pour it off and add a little more sesame oil. Freezing makes it very watery, so don't freeze.

Serve with

Rice, doenjang-jjigae (soybean paste stew), and godeungeo-jorim (braised mackerel). It also works as is as a bibimbap topping.

Making more or less

One bunch of spinach shrinks to about a side dish for two once blanched. When blanching two bunches, do them one at a time so the water doesn't cool down.

Questions

How do I blanch spinach so it stays bright green?

Spinach turns yellowish if it's blanched too long or with the lid on. Bring plenty of water to a boil, blanch uncovered for just 40 seconds, and move it straight into cold water to stop the cooking so it stays green. Adding too much at once drops the water temperature, so blanch in batches.