Sigumchi Namul (Seasoned Spinach)
Sigumchi namul (also called sigumchi muchim) is a simple method of preparing spinach as a banchan (side dish).
- 2 bunches of fresh spinach (approx. 1 l/2 lb)
- 1 tsp of minced garlic
- 1 stalk of green onion
- 2 clear soy sauce (guk ganjang 국간장) - substitute: regular soy sauce
- l/2 tsp of sesame oil
- pinch of ground sesame seeds (kaesogum 깨소금)
- dash of salt
- Wash spinach carefully, removing old leaves. Separate the leaves from the bunch -- you can leave some of the red roots on, they're tasty.
- Get a pot ready (4 qt), and fill pot 3/4 full with cold water. Bring to a rapid boil. Dip the spinach and mix for about 1-2 min. Rinse the boiled spinach once and drain. Squeeze out the excess water holding one handful of spinach at a time. Put spinach in a medium bowl.
- Add soy sauce, garlic, sesame oil and green onions to the prepared spinach. Sprinkle a dash of salt to taste and garnish with sesame seed powder. For a variation, you can also add 1-2 tbsp of hot pepper powder (gochugaru 고추가루), and a dash of sugar to taste.
Serving Size: 6
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Preparation Time: 15 minutes