Sigeumchi Namul

Sigeumchi Namul is one of the foundational banchan — the small side dishes that accompany every Korean rice meal. Blanched spinach is quickly dressed with sesame oil, garlic, and soy sauce, then served at room temperature. It is a five-ingredient weeknight staple that doubles as a vivid, healthy packed-lunch component and is an indispensable building block of bibimbap.

Serves: 4 as a side

Ingredients

• 500g (1 lb) fresh baby spinach or mature spinach
• 1 tbsp (15ml) sesame oil
• 1½ tsp (7ml) soy sauce
• 2 garlic cloves, minced
• 1 tsp (4g) toasted sesame seeds
• ½ tsp (2g) salt (for blanching water)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add spinach and blanch 30–40 seconds — just until wilted but still bright green.
2. Drain immediately and plunge into a bowl of cold water to stop cooking. Drain again and squeeze firmly with both hands to remove as much water as possible. The spinach will compact to about a quarter of its raw volume.
3. Cut the squeezed spinach into 5cm (2 in) lengths if using mature spinach; leave baby spinach whole.
4. Place in a bowl and add sesame oil, soy sauce, and minced garlic. Toss thoroughly with your hands or chopsticks until every strand is coated.
5. Taste and adjust seasoning. Pile into a small serving dish and sprinkle with sesame seeds. Serve at room temperature.

Cook's Notes: Squeezing the spinach very dry is essential — a watery namul becomes soggy and bland. Sigeumchi Namul keeps refrigerated for up to 3 days; bring to room temperature before serving. A small pinch of sugar is optional but rounds out the flavour beautifully.