Korean Spinach Banchan (Sigeumchi-namul)
About 5mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 2
Korean Spinach Banchan (Sigeumchi-namul)
About 5mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 2
Directions
- 1Boil a pot of water and add salt.
- 2Add spinach to the boiling water and blanch for 20 seconds until bright green.
- 3Remove spinach and place into an ice bath to stop the cooking process.
- 4Strain the spinach and gently wring out the excess water with your hands.
- 5Combine spinach with sesame oil, soy sauce, minced garlic, chopped green onions, gochugaru, sesame seeds, and a pinch of salt.
- 6Mix well and serve.
Ingredients
- 2 bag spinach
- 2-3 tsp sesame oil
- 2-3 tsp soy sauce
- 2-4 clove garlic, minced
- to taste green onion, chopped
- to taste sesame seeds
- to taste gochugaru
- pinch salt
Equipment
potbowl
Tips
- Traditionally made with regular spinach, but baby spinach is a fine, more accessible alternative.
- One bag or box of spinach serves one person.
- This dish lasts in the fridge for up to 4 days and is best served chilled.
