Okay, so let’s talk about Korean food. It’s seriously one of my favorite cuisines because it’s SO good for you and surprisingly simple! When I first discovered the magic of banchan, or Korean side dishes, I was hooked. My absolute go-to, the one I make at least once a week, is this incredible Korean Spinach Side Dish, or Sigeumchi Namul as it’s called. It’s just… perfect. Bright, fresh, a little savory, and it only takes about 10 minutes from start to finish. Seriously, you can whip this up faster than you can decide what to watch on TV!
Why You’ll Love This Korean Spinach Side Dish
Get ready to fall in love with this super simple Korean Spinach Side Dish. Here’s why it’s a total winner:
- Super Healthy: Packed with vitamins and minerals from fresh spinach.
- Crazy Fast: Ready in about 10 minutes, perfect for busy weeknights!
- So Versatile: Goes with almost anything – rice, grilled meats, stews – you name it!
- Authentic Korean Flavor: Hits all the right savory, nutty notes of traditional banchan. You’ll feel like you’re eating in Seoul!
Ingredients for Your Korean Spinach Side Dish
Alright, gathering your ingredients is the first step to Korean cooking magic! For this super simple Korean spinach side dish, you don’t need much. Trust me, the flavor explosion from these few items is unreal. You’ll need:
For the Spinach:
- 1 bunch fresh spinach (about 10 oz will do perfectly)
For the Seasoning:
- 1 tbsp soy sauce (or a little more, to your taste!)
- 1 tsp sesame oil (this is key for that nutty aroma!)
- 1 clove garlic, minced (fresh garlic is best here!)
- 1/2 tsp toasted sesame seeds (for crunch and flavor)
- 1/4 tsp salt (again, adjust as you like!)
See? Super straightforward. The soy sauce brings that savory punch, the sesame oil is just heavenly, and the garlic and seeds add those little pops of flavor and texture. It’s all about balance!
Ingredient Notes and Substitutions for Korean Spinach Side Dish
Now, let’s chat about a couple of things in this recipe. That soy sauce is pretty crucial for that authentic Korean flavor, but if you need to keep things gluten-free, just swap it out for tamari. It’s almost the same, just without the wheat. And for the sesame oil, make sure it’s toasted sesame oil – the regular stuff just doesn’t have that deep, wonderful aroma that makes this dish sing. You can also play around with the garlic; some folks like a little more, some like a little less when they’re making their Sigeumchi Namul. Don’t be afraid to taste as you go and make it your own!
Essential Equipment for Making Korean Spinach Side Dish
Okay, so you don’t need a fancy kitchen setup for this! Honestly, just a few basics will get you there. You’ll need a pot to give that spinach a quick dip, a colander to catch it, and then a good mixing bowl to toss everything together. That’s it! Seriously, nothing complicated, so you can whip up this delicious Korean Spinach Side Dish anytime the craving strikes.
Step-by-Step Guide to Preparing Your Korean Spinach Side Dish
Alright, let’s get this Korean spinach side dish made! It’s honestly so easy, you’ll be wondering why you haven’t made it a million times already. Grab your ingredients and let’s get started!
- First things first, give that beautiful bunch of spinach a good wash. We want all the dirt gone! Then, get a pot of water going on the stove and bring it to a rolling boil.
- Now for the blanching part. Carefully drop your washed spinach into that boiling water. You only want it in there for about 30 to 60 seconds – seriously, like a quick dip! We’re just looking for it to wilt, not turn into mush. Overcooked spinach is a sad spinach.
- As soon as it’s wilted, use your colander to drain the spinach RIGHT away. Then, immediately run it under super cold water. This stops the cooking dead in its tracks and keeps that spinach a lovely bright green. Now comes the really important bit: squeeze out as much water as you possibly can. Get in there with your hands and really give it a good wring-out. The drier, the better!
- Pop that well-squeezed spinach into a mixing bowl. Time for the flavor party! Add in your soy sauce, that fragrant sesame oil, your minced garlic, the toasted sesame seeds, and a pinch of salt.
- Gently toss everything together with your hands or a spoon until every bit of spinach is nicely coated with that delicious seasoning. Give it a little taste test here – and don’t be shy! Add a bit more soy sauce or salt if you think it needs it. You’re the chef, after all!
Blanching the Spinach for Your Korean Spinach Side Dish
Okay, the blanching step is super quick but totally crucial for this Korean Spinach Side Dish. You want to get your water boiling, and then just a speedy 30 to 60 seconds in the hot water is all it takes. Any longer and your spinach will get mushy and lose that gorgeous vibrant color. Right after, plunging it into cold water is key to stopping the cooking. Think of it like hitting a pause button so it stays perfectly tender and bright green.
Seasoning the Korean Spinach Side Dish Perfectly
This is where the magic really happens for your Korean Spinach Side Dish! Once the spinach is nicely squeezed, it’s time for that savory, nutty goodness. The soy sauce gives it that classic Korean umami, the toasted sesame oil is pure aromatic bliss, and the garlic and sesame seeds add little bursts of flavor and texture. Don’t be afraid to taste a little bit as you mix and adjust the soy sauce and salt until it’s just right for you. That’s the beauty of making it yourself!
Tips for the Best Korean Spinach Side Dish
Want to make this Korean spinach side dish absolutely perfect every single time? I’ve got you covered with a few little secrets! Honestly, the biggest hurdle people run into is leaving too much water in the spinach. After you rinse it, REALLY give it a good squeeze – like you’re wringing out a dishtowel. The drier the spinach, the better it will soak up all that yummy seasoning instead of getting watered down. Also, don’t be shy with the garlic and sesame oil; they’re the stars here! And remember, tasting as you go is key to getting that flavor just right. If you’re looking for more ways to eat healthy and fast, check out these healthy recipes or these super quick quick low-carb recipes!
Serving and Storing Your Korean Spinach Side Dish
This Korean spinach side dish, Sigeumchi Namul, is so versatile! It’s a classic part of any Korean meal, perfect alongside rice and some kimchi or grilled bulgogi. But honestly? It’s also fantastic tossed into a big salad for an extra flavor punch, or just as a light, healthy snack. If you’re looking for more gluten-free options or ideas for salads, I’ve got you covered! If you happen to have any leftovers (which is rare in my house!), just pop them into an airtight container in the fridge. It should stay fresh for about 2-3 days. You can eat it cold straight from the fridge, or give it a quick 30-second zap in the microwave. Either way, it’s delicious!
Frequently Asked Questions About Korean Spinach Side Dish
Got questions about whipping up this easy Korean spinach side dish? I’ve got you covered!
Can I use frozen spinach for this Korean Spinach Side Dish?
You know, I really recommend fresh spinach for the best texture and flavor in this Sigeumchi Namul. Frozen spinach can get a bit watery, and you really need to squeeze out every last drop of moisture. If you *have* to use frozen, make sure you thaw it completely and wring it out super, super well. It might not be quite the same, but it’ll still be tasty!
How do I prevent my Korean Spinach Side Dish from being watery?
This is the BIGGEST tip I can give you for a perfect Korean spinach side dish! After you blanch and rinse the spinach, you absolutely *must* squeeze out as much water as humanly possible. Grab it with your hands and just give it a really good, firm squeeze. Seriously, get all that excess water out. The drier the spinach, the better it will absorb all those delicious seasonings without getting watery.
What are some variations for this Korean Spinach Side Dish?
While this basic version is amazing, you can totally play around with it! Some people like to add a pinch of gochugaru (Korean red pepper flakes) for a little heat, which is lovely if you enjoy a bit of spice. You could also add a little bit of finely chopped scallion or even a pinch of sugar if you like things a little sweeter. For more ideas on healthy eating and delicious recipes, check out my diet and nutrition section or try some quinoa recipes!
How long does this Korean Spinach Side Dish last in the fridge?
This Korean spinach side dish is best enjoyed relatively fresh, but leftovers will keep in an airtight container in the refrigerator for about 2 to 3 days. Just remember it’s a fresh vegetable dish, so it won’t last as long as some other banchan. Enjoy it cold or give it a quick reheat!
Nutritional Information for Korean Spinach Side Dish
Okay, so we all know this Korean Spinach Side Dish is super healthy, right? But let’s talk numbers for a sec. For a typical serving, you’re looking at roughly 40-50 calories, maybe 3g of protein, about 4g of carbs, and around 2-3g of fat, mostly from that yummy sesame oil and seeds. These are just estimates, of course! It really depends on exactly how much soy sauce or sesame oil you add. But seriously, it’s a fantastic way to get your greens in without overloading on calories!
Korean Spinach Side Dish
Ingredients
Equipment
Method
- Wash the spinach thoroughly. Bring a pot of water to a boil.
- Add the spinach to the boiling water and blanch for 30-60 seconds, until wilted. Do not overcook.
- Drain the spinach in a colander and rinse immediately with cold water to stop the cooking process. Squeeze out as much excess water as possible.
- In a mixing bowl, combine the squeezed spinach with soy sauce, sesame oil, minced garlic, toasted sesame seeds, and salt. Mix well to ensure the spinach is evenly coated.
- Taste and adjust seasoning if necessary. Serve immediately as a side dish.