Kitchen notes · a little help before you start
Sigeumchi Namul (Korean Spinach Side Dish)
Sigeumchi Namul (Korean Spinach Side Dish) is made with spinach, scallion, and guk ganjang.
- Prep
- 10 min
- Cook
- 5 min
- Original yield
- Serves 2
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- Asian · Korean
- Preparation & total time
- Prep: 15 minutes or less
A few quick notes
1. Drain as directed
Complete the draining step before the next addition.
2. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Get to know the ingredients
spinach (about 10 ounces)
In the method: Trim off the roots from the spinach.
scallion (chopped)
In the method: Trim off the roots from the spinach.
guk ganjang, 국간장 (soup soy sauce) (or use salt to taste)
In the method: Blanch the spinach in salted boiling water until wilted, 20 to 30 seconds.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 bunch spinach (about 10 ounces); Source: 1 bunch spinach (about 10 ounces)Ingredient note
Source: 1 scallion (chopped); Source: 1 scallion (chopped)Ingredient note
Source: 2 teaspoons guk ganjang, 국간장 (soup soy sauce) (or use salt to taste)Ingredient note
Source: 1 teaspoon minced garlic; Source: 1 teaspoon minced garlicIngredient note
Source: 1/2 teaspoon sugar; Source: 1/2 teaspoon sugarIngredient note
Source: 1 teaspoon sesame oil; Source: 1 teaspoon sesame oilIngredient note
Source: 1 teaspoon sesame seeds; Source: 1 teaspoon sesame seedsIngredient note
Source seasoning: salt and pepper to tasteIngredient note
Source seasoning: salt and pepper to tasteIngredient note
Source: 2 to 3 teaspoons gochujang 고추장 (Korean red chili pepper paste); upper source range endpoint used for shopping.Ingredient note
Source: 2 teaspoons soy sauce
How to make it
0 of 4 steps completeMake room for Sigeumchi Namul (Korean Spinach Side Dish)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
It will take about 10 minutes for the flavor of the seasonings to seep into the spinach.
A few questions you might have
What should I prepare first?
Set out the pot. Start with this step: Trim off the roots from the spinach.
Which preparation step should I plan for?
Complete the draining step before the next addition.
What happens at the end?
It will take about 10 minutes for the flavor of the seasonings to seep into the spinach.
How do I plan the ingredient amounts?
This version serves 2. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Have a bowl of ice water ready before blanching the spinach.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: koreanbapsang.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
