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Spinach Side Dish, Sigeumchi Namul
시금치 나물

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nut free
gluten free
prep time: 
15 min
inactive time: 
0 min
cooking time: 
15 min
total time: 
30 min

Siguemchi namul is one of the most loved Korean vegetable side dishes. It's also one of the main toppings for bibimbap.

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Change to: Metric US

For blanching spinach

7 ozSpinach 시금치
4 cupsWater 물
½ tspSalt 소금

For seasoning

¼ tspSalt 소금 (more or less depending on type and brand)
¼ tspSoy Sauce for Soup (Gukganjang) 국간장 (optional, add salt instead)
1 tspSesame Oil 참기름
1 tspGarlic (minced) 다진 마늘
2 tspChopped Green Onion 다진파
½ tspSesame 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.

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Cut root ends

Wash thoroughly

2. Blanch

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.

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Boil 4 cups water

  • High Heat image: highheat.png

Add ½ teaspoon salt

Blanch High Heat image: highheat.png image: clock.png 1 min

3. Rinse

Rinse spinach twice in cold water. Gently squeeze all the water out with hands.

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Rinse in cold water twice

Squeeze water out

4. Season

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.

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  • ¼ tsp salt
  • ¼ tsp soy sauce for soup
  • 1 tsp sesame oil
  • 1 tsp minced garlic
  • 2 tsp chopped green onion
  • ½ tsp sesame seeds

Mix well

5. Serve

Serve on a side dish plate. Enjoy!

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