Korean Seasoned Spinach Banchan / Sigumchi Namul

With a little Korean bbq party planned at our patio, we needed to shop for some meat to cook and some banchan (Korean side dish) to accompany all that meat. I knew I needed a variety of spicy and non spicy banchan and decided to make some non spicy one myself. That way, we can control what goes into the dish and yes, save a bit of money while at it.

I had recalled eating a spinach side dish (Sigumchi Namul) at Korean restaurants and loving it. I also vaguely remember my mom saying it's quite easy to make. I think! After searching for different versions recipe, I decided to roughly do it my way, without garlic and green onion like some recipes required. I don't know if it's as authentic anymore, but it's surely is delicious and healthy! This dish can be eaten immediately or kept for a couple days. I made this a day ahead so that the spinach can absorb as much flavor as possible and so that I don't have too much things to do the day of the bbq. Here's the recipe!

KOREAN SEASONED SPINACH SIDE DISH RECIPE
*Serves 4-6

Ingredients

• 2 Bunches Spinach (About 1-1/2 lbs total)
• 1-1/2 Tbsp Soy Sauce (Low Sodium)
• 3 Tsp Sesame Seed Oil
• 1 Tsp Toasted Sesame Seeds

Method

Trim the ends of the spinach, remove any wilted leaves and then wash the spinach thoroughly. Prepare an ice bath; a bowl of water with a lot of ice. Boil a large pot of water (large enough to fit the spinach) over high heat. 

Once the water is boiling, blanch the spinach for about 30 seconds. Then, quickly remove and place in the ice bath immediately to stop the cooking and cool the spinach. This will also help retain the beautiful green. Drain and squeeze it gently to remove as much water as possible.

Cut the spinach a few times and set it in a bowl. Add soy sauce, sesame oil and sesame seeds. Using a chopstick, toss and mix well. Transfer onto a serving plate and serve immediately with some rice and your favorite meat dish. Alternatively, keep it covered and refrigerated (you can keep up to 3 days) until ready to consume.

June's Notes: You can definitely add more soy sauce and sesame seed oil to your preference. Start with the amount in the recipe first, taste then add more if you want a little more salt in your dish. 

Enjoy!

Simply June