Korean Spinach Salad (Sigeumchi-namul)
A simple, refreshing Korean side dish. Blanched spinach tossed in garlic, soy sauce and sesame oil, ready in just a few minutes.
Ingredients
- 260 g spinach
- ½ tsp salt, for blanching optional
- 1 tbsp finely chopped garlic
- 1-2 tsp soy sauce
- 1 tbsp sesame oil
- ½ tsp seasoning powder or MSG optional
- 1 tbsp sesame seeds
Instructions
- Wash the spinach: Rinse the spinach thoroughly.
- Blanch the spinach: Bring a pot of water to the boil and add a little salt (optional). Blanch the spinach for about 1 minute, until just slightly softened, then remove.
- Squeeze out the water: Once the spinach has cooled, gently squeeze out the excess water by hand. Don't squeeze too hard, or the spinach will become too soft and lose its texture.
- Season: Cut the spinach into bite-sized lengths if needed. Add the garlic, soy sauce, sesame oil, seasoning powder or MSG (optional), and sesame seeds. Toss well and adjust to taste.
Adding salt to the water helps keep the spinach a vibrant green. Transfer the spinach to iced or cold water straight after blanching. This stops the residual heat from turning it yellow.
The seasoning powder adds a touch of extra umami, but it's completely optional. Soy sauce alone works just fine.
Notes
