Description
Korean Spinach Salad (Sigeumchi Namul) is a quick and delicious side dish featuring blanched spinach tossed in a flavorful mix of sesame oil, soy sauce, garlic, and sesame seeds. Ready in just 15 minutes, this vibrant salad is a staple in Korean cuisine, perfect for complementing a variety of main dishes.
Ingredients
Scale
Salad Ingredients
- 1 pound fresh spinach
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon garlic, minced
- 1 teaspoon sesame seeds
Instructions
- Prepare the spinach: Wash the spinach thoroughly under cold water to remove any dirt or grit, then drain well.
- Blanch the spinach: Bring a pot of water to a boil, then add the spinach and blanch for 1-2 minutes until wilted but still bright green.
- Cool the spinach: Drain the hot spinach and immediately transfer it to a bowl of ice-cold water to stop the cooking process and maintain its vibrant color.
- Drain and squeeze: Remove the spinach from the cold water and gently squeeze out the excess moisture to avoid a watery salad.
- Make the dressing: In a mixing bowl, combine the sesame oil, soy sauce, minced garlic, and sesame seeds, stirring until well blended.
- Toss the spinach: Add the drained spinach to the bowl and toss thoroughly to evenly coat the leaves with the dressing.
- Serve: Serve the salad immediately at room temperature or chilled for a refreshing side dish.
Notes
- You can adjust the amount of soy sauce to control the saltiness.
- Use fresh garlic for the best flavor; roasted garlic can add a sweeter taste if desired.
- To toast the sesame seeds for extra aroma, dry roast them in a pan over low heat until golden before adding.
- This salad pairs well with Korean BBQ, rice dishes, or as part of a banchan (side dish) spread.
- Leftovers can be refrigerated in an airtight container for up to 2 days but are best enjoyed fresh.
