10-Minute Korean Spinach Side Dish (Sigeumchi Namul)
This Korean spinach side dish, called sigeumchi namul, turns a bag of fresh spinach into a savory, nutty banchan in about 10 minutes. It is the kind of quick, no-fuss side that makes any weeknight dinner feel a little more complete.
The spinach stays tender and vibrant, coated in a simple sesame-soy dressing. A sprinkle of toasted sesame seeds adds a light crunch that keeps you reaching for more.
Why This Spinach Side Dish Works
I keep coming back to this one because it tastes like the best part of a Korean barbecue spread but comes together with almost no effort. Blanching the spinach for just a few seconds locks in its bright green color, so the dish looks as good as it tastes.
The seasoning is straightforward: soy sauce gives it depth, sesame oil brings a toasty richness, and a little fresh garlic wakes everything up. It is salty, nutty, and just plain good spooned over rice.
Ingredients
- 1 lb (450g) fresh spinach: flat-leaf or curly both work, just give it a good rinse to remove any grit
- 1 tbsp soy sauce: regular or low-sodium
- 1 tbsp toasted sesame oil: use a dark, nutty variety
- 1 clove garlic, minced: or grated on a microplane for a milder bite
- 1 tbsp toasted sesame seeds: plus a few extra for scattering on top
- Salt: a pinch, only if your soy sauce is not salty enough
Variations / Substitutions
- Gochugaru for heat: stir in a teaspoon of Korean chili flakes with the dressing for a gentle, smoky warmth
- Tamari instead of soy sauce: keeps the dish gluten-free and adds a slightly richer note
- Baby spinach: works just fine, the leaves are tender and need only 15 to 20 seconds in the water
- A little sweetness: a tiny pinch of sugar or a drizzle of mirin softens the garlic’s sharpness and rounds out the flavors
If you enjoy this simple banchan, you might also like a classic cucumber kimchi or seasoned soybean sprouts.
How To Make Korean Spinach Side Dish
Step 1: Blanch the Spinach
Bring a large pot of water to a boil. Add the spinach in handfuls, pushing it down gently with a spoon. Let it cook for 30 to 45 seconds, just until the leaves are wilted and still bright green. Drain it right away and rinse under cold running water to stop the cooking completely.
Step 2: Season the Spinach
Grab the spinach by the handful and squeeze it firmly over the sink to get out as much water as you can. Chop the squeezed bundle roughly into a few shorter pieces and put them in a mixing bowl. Add the 1 tablespoon soy sauce, 1 tablespoon sesame oil, minced garlic, and a pinch of salt if you want it. Use your hands or a spoon to mix everything until the spinach is evenly coated.
Step 3: Toss and Serve
Add the toasted sesame seeds to the bowl and toss one last time. Transfer the spinach to a small serving dish and scatter a few more seeds on top. Serve it at room temperature or chilled, whichever you prefer.
Tips for Perfect Sigeumchi Namul
- Blanch the spinach in two batches if your pot is on the smaller side, it keeps the water boiling and cooks the leaves more evenly
- Toast raw sesame seeds in a dry pan for about 1 minute over medium heat until they smell nutty and just begin to take on color
- If you are making the dish ahead, hold back a few sesame seeds and add them right before serving so they stay crisp
- Extra seasoned spinach is great tucked into a grain bowl or rolled into gimbap the next day
Easily double or triple the batch for meal prep.
| Batch | Fresh spinach | Soy sauce | Sesame oil |
|---|---|---|---|
| 2x | 2 lb (900g) | 2 tbsp | 2 tbsp |
| 3x | 3 lb (1.4kg) | 3 tbsp | 3 tbsp |
Storing Leftovers
- Refrigerate: store in an airtight container for up to 3 days. The flavor deepens a little overnight.
- Serve cold: this side dish is meant to be enjoyed cold or at room temperature, so no reheating is needed.
What Goes Well With Korean Spinach Side Dish
It is a natural partner to grilled beef like bulgogi or galbi, cutting through the richness with something clean and green. Pair it with a simple bowl of steamed rice and a fried egg for a quick lunch, or add it to a bibimbap spread with gochujang, carrots, and mushrooms. The nutty sesame flavor also works well alongside any roasted or pan-seared fish.
Frequently Asked Questions
Can I use baby spinach instead of regular spinach?
Yes, you can. Just blanch baby spinach for 15 to 20 seconds since the leaves are thinner and will wilt faster.
How do I squeeze hot spinach without burning my hands?
Run the blanched spinach under cold water until it is cool to the touch, then squeeze. If you are in a hurry, press it against the side of a colander with the back of a spoon before handling.
Is this dish gluten-free?
It can be. Use tamari or certified gluten-free soy sauce in place of regular soy sauce, and the rest of the ingredients are naturally gluten-free.
Why does my spinach turn out watery?
Watery spinach means you probably did not squeeze it dry enough. Give it a really firm press, a surprising amount of water will come out.
Korean Spinach Side Dish Recipe
Ingredients
Method
- Blanch spinach in boiling water for 30 to 45 seconds until wilted and still bright green, then drain and rinse under cold water.
- Squeeze the spinach firmly to remove excess water, chop it roughly, and mix with soy sauce, sesame oil, garlic, and a pinch of salt.
- Toss with sesame seeds and serve at room temperature or chilled, with extra seeds scattered on top.
