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Korean Spinach Side Dish Recipe

This Korean Spinach Side Dish Recipe (also known as sigeumchi namul) is a quick, healthy, and flavourful banchan made with blanched spinach, garlic, sesame oil, and soy sauce. Ready in minutes, it delivers authentic Korean flavours with minimal ingredients, making it perfect for everyday meals or meal prep.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Appetizer, Main Course, Snack
Cuisine Japanese
Servings 4
Calories 90 kcal

Ingredients
  

Main Ingredients:

  • 250 –300 g fresh spinach baby spinach or regular spinach
  • 1 teaspoon salt for blanching water
  • Ice water for cooling after blanching

Seasoning:

  • 1 teaspoon minced garlic
  • 1 tablespoon soy sauce adjust to taste
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1 green onion finely chopped (optional but recommended)
  • Pinch of sugar optional, balances flavour
  • Freshly ground black pepper optional

Instructions
 

Step 1: Prepare the Spinach

  • Wash the spinach thoroughly in several changes of cold water to remove dirt or grit. Trim thick stems if needed while keeping tender stems intact for texture.

Step 2: Blanch the Spinach

  • Bring a pot of water to a boil and add salt. Once boiling, add the spinach and blanch for about 20–30 seconds until just wilted but still vibrant green. Avoid overcooking to maintain texture and color.

Step 3: Shock in Ice Water

  • Immediately transfer the blanched spinach to a bowl of ice water. This stops cooking and preserves its bright color and fresh taste.

Step 4: Drain and Squeeze

  • Drain the spinach well. Gather into a bundle and gently squeeze out excess water using clean hands. Removing extra moisture helps the seasoning coat evenly.

Step 5: Cut and Prepare

  • Cut the squeezed spinach into bite-sized lengths (about 2-inch pieces). Transfer to a mixing bowl.

Step 6: Make the Seasoning

  • In a small bowl, combine:
  • Minced garlic
  • Soy sauce
  • Sesame oil
  • Sesame seeds
  • Green onions (if using)
  • Optional sugar and pepper
  • Mix until well combined.

Step 7: Season the Spinach

  • Add the seasoning mixture to the spinach. Using your hands or chopsticks, gently toss and massage the spinach so the flavours distribute evenly.

Step 8: Taste and Adjust

  • Taste the dish and adjust seasoning. Add more sesame oil for nuttiness or soy sauce for deeper savory flavour if needed.

Step 9: Serve

  • Transfer to a serving plate and garnish with extra sesame seeds. Serve slightly chilled or at room temperature.

Notes

  • Do not over-blanch: Cooking longer than 30 seconds can make spinach mushy.
  • Use ice water: This helps maintain texture and vibrant green color.
  • Flavour balance: Traditional Korean seasoning balances salty, nutty, and slightly sweet flavours.
  • Variations: Add gochugaru (Korean chili flakes) for a spicy version.
  • Use doenjang (Korean soybean paste) for deeper umami.
  • Substitute tamari for a gluten-free option.
  • Storage: Store in an airtight container in the refrigerator for up to 3–4 days.
  • Serving ideas: Serve as a Korean banchan side dish.
  • Add to bibimbap bowls.
  • Pair with grilled meats, rice, or noodles.
  • Health benefits: Spinach provides fiber, iron, and vitamin-rich nutrients, while sesame oil contributes healthy fats and aroma.