Spinach Side Dish, Sigeumchi Namul
For blanching spinach
|7 oz||Spinach 시금치|
|4 cups||Water 물|
|½ tsp||Salt 소금|
|¼ tsp||Salt 소금 (more or less depending on type and brand)|
|¼ tsp||Soy Sauce for Soup (Gukganjang) 국간장 (optional, add salt instead)|
|1 tsp||Sesame Oil 참기름|
|1 tsp||Garlic (minced) 다진 마늘|
|2 tsp||Chopped Green Onion 다진파|
|½ tsp||Sesame Seeds 깨|
Optional Ingredients and Substitutions
Gukganjang (soy sauce for soup): If you don't have gukganjang, add more salt.
Salt: The amount of salt may vary depending on the type and the brand of the salt you use. Always taste the food and add salt gradually. Kosher salt or sea salt is always better than table salt (refined) in terms of taste and nutrition.
Good to Know
Salt: If available, natural sea salt always makes food taste better. Remember sea salt has different saltiness than table salt. So taste as you add it gradually. If you are using coarse salt, make sure it's mixed really well.
More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.
1. Prepare Spinach
Cut off the root ends of spinach with a knife or scissors. Wash it thoroughly twice under running water.
Cut root ends
Boil 4 cups of water on high heat. Add ½ teaspoon of salt. Blanch spinach in boiling water on high heat for 1 min or until they die down.
Boil 4 cups water
Add ½ teaspoon salt
Blanch High Heat 1 min
Rinse spinach twice in cold water. Gently squeeze all the water out with hands.
Rinse in cold water twice
Squeeze water out
Season spinach with ¼ tsp salt, ¼ tsp gukganjang (soy sauce for soup), 1 tsp sesame oil, 1 tsp minced garlic, 2 tsp chopped green onion and ½ tsp sesame seeds. Mix well by hand.
Serve on a side dish plate. Enjoy!