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    Home » Recipes » Salads

    Published: Sep 12, 2014 · Modified: Feb 22, 2019 by Usha Rao

    Seasoned Korean Spinach Salad ~ Sigeumchi Namul

    Korean food has many side dishes and if you ever been to a Korean restaurant or were invited by a Korean family for a Korean meal, you know what I am taking about. There is usually at least a spread of 6 - 8 dishes, both vegetarian and some with anchovies. Whenever we dine at our favorite Korean restaurant, I clean up all the side dishes and U takes care of the main course. Side dishes or banchan as known in Korea can be seasoned vegetables or fermented vegetables such as kimchi. Most of these side dishes are easy to put together. Some of them are seasoned blanched vegetables. One of them is sigeumchi namul. Namul is general termed used for seasoned vegetables. Sigeumchi namul is a mildly seasoned spinach salad. It is served as a side dish and is also used in preparation of bibimbap. I made this salad for bibimbap that I prepared for Korean meal, for this month's "Around the World in 30 Days with ABC Cooking".

    Korean Salad, Korean Side Dish, Spinach Salad, Blogging Marathon

    Source: My Korean Kitchen
    Total Time: 10 - 13 minutes
    Preparation: 3 - 5 minutes
    Cooking Time: 7 - 8 minutes

    Ingredients:

    • 5 oz. Spinach (I used baby spinach)
    • ½ tsp. Salt
    • 4 – 5 cups Water to blanch spinach
    • ½ - 1 tsp. chopped Spring Onions
    • ½ - 1 tsp. minced Garlic (We like garlic, added 1 tsp.)
    • ½ tsp. Roasted Sesame Seeds
    • ⅛ tsp. Salt as per taste
    • ½ - ¾ tbsp. Sesame Oil

    Preparation:

    • If using bunch of spinach, trim the roots and wash spinach.
    • Take water in a 2 quart sauce pan and bring to a boil. Add ½ tsp. salt. Water should boil in about 6-7 minutes.
    • Put spinach in the boiling water and cook for 30 – 45 seconds.
    • Drain the water and run cold water on the spinach until it cools.
    • Squeeze the spinach to remove excess water and keep aside in a serving bowl. If using spinach bunch, cut spinach into 2-3 pieces. I used baby spinach and I did not cut the spinach.
    • Add rest of the ingredients and mix well.
    • Serve it as a side dish or use it in bibimbap.
    « Jamaican Chicken Curry
    Korean style Seasoned Beans Sprouts Salad ~ Sukju Namul Muchim »

    Reader Interactions

    Comments

    1. suchitra says

      September 23, 2015 at 12:28 am

      Last month we been to korean restaurant I loved the side dishes as well my duaghu lean sweeped this spinach salad so wondered that she loved it, I will definitely give this a try tonight thanq Usha for compiling beautiful dishes in a very organised way?

      Reply
    2. pumpkinfarmfood says

      September 15, 2014 at 8:07 am

      it is like how we make our saute in maharashtra alongside bhakri...but no sesame , which i think sets it apart..will try it this way

      Reply
    3. Kalyani says

      September 15, 2014 at 7:12 am

      hubby would love this... bookmarking this Usha :-))

      Reply
    4. Harini says

      September 14, 2014 at 8:07 pm

      A very different green salad !

      Reply
    5. Pavani says

      September 14, 2014 at 3:42 pm

      Simple and flavorful Spinach salad.

      Reply
    6. Suma Gandlur says

      September 12, 2014 at 4:52 pm

      A simple and colorful salad.

      Reply
    7. Priya says

      September 12, 2014 at 3:21 pm

      Prefect side dish to have with a bowl of rice..Will give a try soon.

      Reply
    8. Varada says

      September 12, 2014 at 10:09 am

      Nice choice of sides and love the bowl you served it in.

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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