Sigeumchi-namul (Seasoned Spinach)
A beloved everyday Korean side dish—spinach seasoned with doenjang. Blanched spinach is tossed with a savory soybean-paste seasoning for a simple banchan that comes together in minutes.
Servings2 servings
Cook timeUnder 15 min
DifficultyEasy
Ingredients
Ingredients
- Spinach1 handful
- Waterto taste
- SaltA pinch
- Doenjang (soybean paste)1 tbsp
- Minced garlic1 tsp
- Red chili powder (gochugaru)A pinch
- Sesame saltA pinch
- Perilla oilA pinch
Directions
- 1
Trim the roots of the spinach and rinse it clean under running water.
- 2
Add salt to boiling water, blanch the spinach briefly, then rinse in cold water and squeeze out the excess moisture.
- 3
In a bowl, combine 1 tablespoon of doenjang, 1 teaspoon of minced garlic, and a little each of chili powder, sesame salt, and perilla oil to make the seasoning.
- 4
Add the blanched spinach to the bowl with the mixed seasoning.
- 5
Gently toss everything by hand and transfer to a plate to finish.
#Korean#Namul (Seasoned Vegetables)