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Korean Spinach Side Dish (Sigeumchi-namul)


  • Author: Lisa Kitahara
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 2 servings 1x

Description

This Korean Spinach Side Dish is seasoned with sesame oil, garlic and soy sauce. A simple spinach recipe that takes less than 10 minutes to make with incredible flavour. Vegan + Gluten free option!

 


Scale

Ingredients

  • 1 bunch spinach, stems discarded (300g)
  • 1 tbsp soy sauce
  • ½ tbsp sesame oil
  • 12 garlic cloves, finely minced
  • 1/2 tbsp sesame seeds
  • pinch of salt


Instructions

  1. Cut the stems of the spinach off and rinse thoroughly. Bring a large pot of water to a boil and blanche the spinach for 40-60 seconds (until the stems are no longer tough). If using baby spinach, blanch for around 30-50 seconds.
  2. Quickly drain the spinach into a colander and rinse with cold water to stop the cooking process. Squeeze out as much excess liquid from the spinach, then cut the ball of spinach in half.
  3. Combine the rest of the ingredients together into a bowl and whisk until combined. Using your hands, mix the spinach with the prepared sauce.
  4. Transfer to serving bowl and enjoy!


Notes

  • Garlic: Start with 1 garlic clove. I tend to use 2 because my family and I love the spicy flavour of garlic. 
  • Gluten free option: Use gluten-free soy sauce/tamari.
  • Storage: Place in a air tight container in the fridge for up to 2 days.
  • Disclaimer: Nutritional values are a estimate based off the USDA data base for produce and food products. 
  • Category: Sides
  • Method: Stove top
  • Cuisine: Korean

Nutrition

  • Serving Size: 1 serving
  • Calories: 86
  • Sugar: 0.7
  • Sodium: 557.6mg
  • Fat: 5.5
  • Saturated Fat: 0.8
  • Unsaturated Fat: 4.2
  • Trans Fat: 0
  • Carbohydrates: 6.6
  • Fiber: 3.7
  • Protein: 5.5
  • Cholesterol: 0

Keywords: seasoned korean spinach