Korean Seasoned Spinach (Sigeumchi Namul)

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Recently while I was in NYC and my son brought me to a Korean Restaurant in Manhattan, NYC to enjoy a Korean meal. I really got to learn about this cuisine as I am not really fond of Japanese/Korean food. Anyway, with this experience, I learned to enjoy a few dises which my son introduced to me. I did enjoy the dishes he ordered except a couple of dishes which are too spicy for me.

I told my son that night that I will try to learn to cook some Korean dishes. So, now I am starting to cook/prepare some easy dishes like this one. I am very happy with the result as it turns out right.




18oz fresh spinach, washed and roots removed

3 cloves garlic, peeled and finely chopped

3¾ tablespoons light soy sauce

1½ teaspoon sesame oil

2¼ tablespoons vinegar

Salt to taste

Lightly Toast sesame seeds



Heat medium pot with water over medium heat and bring to a boil.

Place the chopped garlic, light soy sauce, sesame oil, vinegar and salt in a small bowl and combine well.

When the water boiled, blanch the washed and trimmed spinach for 1-2 minutes. Drain the spinach well in a colander and instantly runs through cold water. Then take a handful spinach and squeeze out as much water with your hand. Set aside and repeat the same with the remaining spinach.

Place the squeezed spinach into a deep wide dish and add the seasoning mixture according to your desire taste. You do not all the seasoning mixture.  Mix well by toss and mix. Sprinkle some toasted sesame seeds evenly before serving. Serve with steamed rice.


This entry was posted in Fruits and Vegetables, Salad, South Asia, Vegetarian. Bookmark the permalink.

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