Sigumchi Namul (Seasoned Spinach)

시금치

Sigumchi Namul (Seasoned Spinach)
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Your rating: None Average: 4.3 (3 votes)
Author: umma
Date: 4-6-10
Servings: 6
Prep Time: 15 minutes
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Sigumchi namul (also called sigumchi muchim) is a simple method of preparing spinach as a banchan (side dish).

Recipe Ingredients:

  • 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

Recipe Steps:

  • 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
Preparation Time: 15 minutes

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