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