A Beloved Korean Classic with Everyday Ingredients
Sigeumchi Namul is one of those dishes that quietly steals the show. It’s humble, quick to make, and deeply comforting. In Korean cooking, this spinach side dish is a staple banchan, often served alongside rice, soup, and other small plates. The first time I made it, I was surprised by how much flavor comes from such a short ingredient list.
What I love most is its balance. The spinach stays fresh and tender, the garlic adds a gentle bite, and the sesame oil brings everything together with a nutty aroma you’ll notice instantly. It’s the kind of dish that doesn’t try too hard—and that’s exactly why it works.
Ingredients You’ll Need for Sigeumchi Namul
Freshness really matters here. Good spinach and fragrant sesame oil make all the difference.
Ingredients:
- 1 bunch (10 oz) spinach, ends trimmed
- 1 clove garlic, finely minced
- 1 stalk green onion, chopped
- 2 teaspoons soy sauce
- ⅛ teaspoon salt
- 2 teaspoons toasted sesame oil
- 2 teaspoons toasted sesame seeds
That’s all you need to create a side dish that tastes clean, savory, and satisfying.
Preparing the Spinach the Right Way
Start by placing the spinach on a cutting board and trimming off the root ends. Then slice the leaves and stems into pieces about 2 inches long. I like keeping the stems—they add a nice bite and texture once blanched.
Bring a pot of water to a boil and add a generous pinch of salt. Drop in the spinach and blanch it just until wilted. This only takes about 30 seconds to a minute. Don’t walk away here—overcooked spinach loses its vibrant color and turns mushy fast.
Immediately transfer the spinach to an ice bath to stop the cooking. This step keeps the color bright and the texture tender. Once cooled, gently squeeze out as much water as you can. I do this with my hands in small handfuls, being careful not to crush the leaves.
Mixing and Seasoning for Balanced Flavor
Place the well-drained spinach into a mixing bowl. Add the minced garlic, chopped green onion, soy sauce, salt, toasted sesame oil, and sesame seeds.
Using clean hands or chopsticks, gently mix everything together until the seasoning is evenly distributed. This is one of those moments where using your hands helps—you can feel when everything is just right. The spinach should be lightly coated, not swimming in seasoning.
Give it a quick taste and adjust if needed. Sometimes spinach holds more water than expected, so a tiny extra splash of soy sauce can help.
Texture, Aroma, and What to Look For
Well-made sigeumchi namul should be tender but not soggy. The spinach keeps its shape, the garlic doesn’t overpower, and the sesame oil adds a warm, nutty fragrance. When you lift a bite with chopsticks, it should look glossy but light.
If it smells rich and toasty without being greasy, you’ve nailed it.
Serving and Storing This Spinach Side Dish
Sigeumchi namul is traditionally served chilled or at room temperature. It pairs beautifully with steamed rice, grilled meats, fried eggs, or other Korean side dishes. I often add it to a simple bowl of rice and call it lunch.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually settle in nicely after a few hours, but I wouldn’t keep it much longer—the spinach is best when fresh.
Easy Variations to Try at Home
Once you’re comfortable with the basic recipe, there’s room to experiment. You can add a pinch of Korean chili flakes for gentle heat or a splash of rice vinegar for brightness. Some people like a tiny bit of sugar to round out the flavors, though I usually skip it.
You can also substitute baby spinach if that’s what you have, just reduce the blanching time slightly since it wilts faster.
Nutrition Notes Worth Knowing
This dish is naturally low in calories and packed with nutrients. Spinach provides iron, fiber, and vitamins A and C, while sesame oil and seeds contribute healthy fats. It’s a side dish that feels light but nourishing, which is one reason it shows up so often in Korean meals.
Common Questions About Sigeumchi Namul
Can I make this ahead of time?
Yes, it’s great made a few hours in advance and kept in the fridge. Just give it a gentle mix before serving.
Why do I need to squeeze out the spinach?
Excess water dilutes the seasoning and makes the dish bland. This step is key for good flavor.
Is this dish vegan?
Yes, as written it’s completely vegan. Just make sure your soy sauce is plant-based.
Can I skip the ice bath?
You can, but the ice bath helps keep the spinach bright green and prevents overcooking. I recommend it if you have the time.
What if I don’t like raw garlic?
Use less garlic, or briefly blanch the minced garlic with the spinach water to mellow its sharpness.
Sigeumchi Namul is proof that simple cooking can still be deeply satisfying. Once you make it a couple of times, it becomes second nature—and one of those recipes you come back to whenever you need something quick, healthy, and full of flavor.
