Go Back
Korean Marinated Spinach Banchan: Sigeumchi Namul. This is a classic Korean banchan of spinach mixed in a garlic and sesame oil mixture.
Print Recipe

Korean Marinated Spinach Banchan: Sigeumchi Namul

Some people like to add soy sauce but I think the Sigeumchi Namul is fine without it. But feel free to add a splash if you think it needs it.
*Do not use baby spinach, or bagged baby spinach leaves from the grocery store for this. If you can, buy the spinach bundles. You can definitely find this at Hmart, or any Asian or Korean grocery store.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer or Side Dish
Cuisine: Korean
Keyword: banchan, korean banchan, Sigeumchi Namul, spinach banchan
Servings: 2

Ingredients

  • 2 to 3 bundles spinach (about 8 to 10 oz)* rinsed
  • 1 to 2 cloves garlic minced
  • 1 green onion diced
  • 1 to 2 teaspoons sesame oil
  • 1/2 to 1 teaspoon kosher salt
  • sesame seeds

Instructions

  • Bring a large pot of water to a boil. Blanch the spinach for about 30 to 45 seconds and then immediately into an ice bath, or just rinse the spinach immediately in cold water. Using your hands, squeeze out any excess water from the spinach. You will need to do this a few times to get all the water out.
  • Place the spinach into a medium sized mixing bowl. You can cut the spinach into smaller pieces but I like to keep my spinach in long pieces. Using your hands, mix in the garlic, green onions, sesame oil and salt. Taste and adjust any ingredients as needed. Garnish with sesame seeds and enjoy!