Sigeumchi namul is spinach dressed with sesame, banchan ubiquitous in Korean cuisine. It is part of the classic namul trio along with kongnamul and cabbage. Its quick preparation and healthy profile make it a daily side dish for rice and bibimbap.
Asian
Sigeumchi namul
Sigeumchi namul: Korean spinach blanched with sesame oil and garlic.
- South Korea
- MAIN COURSES
- Vegetarian
- Light
- Low fat
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 85 kcal
- Protein 4 g
- Fiber 3 g
- Carbohydrates 6 g
- Fat 6 g
- Sodium 420 mg
Story behind the dish
Preparation
Sigeumchi namul is a South Korean preparation with easy difficulty. Reserve about 13 minutes in total (10 for mise en place and preparation, 3 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of fresh spinach.
- Have ready: 2 cloves of minced garlic.
- Have ready: 1 onion, thinly sliced.
- Have ready: 2 tablespoons of sesame oil.
- Have ready: 1 tablespoon sesame seeds.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Wash the spinach and drain the excess water well.
Wash the spinach and drain the excess water well.
-
Blanch in boiling salted water for 1 minute until wilted.
Blanch in boiling salted water for 1 minute until wilted. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
-
Immerse in ice water
Plunge into ice water, drain and gently squeeze out excess liquid.
-
Mix with garlic
Mix with garlic, chives, sesame, soy, sugar and pepper.
-
Sprinkle toasted sesame seeds on top
Sprinkle toasted sesame seeds on top.
-
Serve cold as a banchan or rice garnish.
Serve cold as a banchan or garnish for rice. Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Lighter version reducing oil and salt without losing flavor.
- Version for meal prep, doubling quantities and keeping cold for 3 days.
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