Fresh, garlicky, and kissed with sesame — Korean Spinach Salad (Sigeumchi Namul) is the kind of banchan that brightens any meal. It’s a fast, nutritious side that balances rich mains, arrives at the table in minutes, and keeps well for weekday lunches. This version gives you both a mild, savory option and a spicy variant, so you can serve it to everyone at the table without extra fuss.
Why you’ll love this dish
Sigeumchi Namul is one of those Korean sides that feels simple but delivers on texture and flavor: tender blanched spinach, punchy garlic, nutty sesame oil, and umami from soy sauce. It’s vegetarian, budget-friendly, and naturally low-calorie — perfect for weeknights, potlucks, or a holiday spread where you want a fresh contrast to rich dishes.
"A small plate that transforms the whole meal — bright, savory, and addictive. I make it whenever I want a quick, healthy side." — home cook review
If you’re planning a festive table, pair with other show-stopping salads or seasonal nibbles like a centerpiece Caprese salad tree for a playful holiday platter: Caprese salad Christmas tree.
Preparing Korean Spinach Salad (Sigeumchi Namul)
Before you start, know that this recipe is mostly prep and assembly. You’ll rinse and blanch the spinach for just 30 seconds, cool and squeeze out moisture, then divide and dress with either the savory or spicy mix. Expect about 10–15 minutes active time and an additional 10 minutes for cooling and squeezing. No advanced skills needed — just a pot, a bowl, and a pair of hands for squeezing.
What you’ll need
- 1.5 lb fresh spinach (keep stems on while buying; trim before using)
- 4 cloves garlic, minced (divided)
- 4 tbsp soy sauce (split between two batches)
- 4 tbsp sesame oil (split)
- 1 green onion, chopped (divide halves)
- 2 tbsp sesame seeds, crushed
- 1 tsp sugar
- 0.5 tbsp Korean red chili flakes (gochugaru)
- 0.5 tbsp Korean chili paste (gochujang)
- 1 tsp salt (for blanching water)
Notes/substitutions:
- Use low-sodium soy sauce to control salt; tamari for gluten-free.
- If you can, lightly toast sesame seeds for a deeper aroma before crushing.
- Frozen spinach can work in a pinch (see tips below), but fresh yields the best texture.
Step-by-step instructions
- Trim and rinse: Cut off the spinach stems and rinse leaves thoroughly. Drain in a colander.
- Boil water: In a pot, bring water to a rolling boil with 1 tsp salt.
- Blanch quickly: Add the spinach and blanch for 30 seconds exactly. This keeps leaves tender and bright green.
- Shock and cool: Immediately remove spinach and rinse under cold running water to stop cooking.
- Squeeze and shape: Squeeze out as much water as you can. Form the squeezed spinach into two tight balls, then slice each ball in half so you have two portions to dress separately.
- Make the savory dressing: In a bowl, combine 2 minced garlic cloves, 2 tbsp soy sauce, 2 tbsp sesame oil, half the chopped green onion, and 1 tbsp crushed sesame seeds. Toss with one spinach portion and taste; adjust soy or sesame oil if needed.
- Make the spicy dressing: In another bowl, combine 2 minced garlic cloves, 2 tbsp soy sauce, 2 tbsp sesame oil, half the chopped green onion, 1 tbsp crushed sesame seeds, 0.5 tbsp gochugaru, 0.5 tbsp gochujang, and 1 tsp sugar. Mix into the second spinach portion until evenly coated.
- Rest briefly: Let dressed spinach sit 5–10 minutes so flavors marry. Serve at room temperature or chilled.
Timing tips: Blanch only 30 seconds — overcooking makes the salad mushy. Squeezing should remove most water so dressings cling without becoming watery.
Best ways to enjoy it
Serve Sigeumchi Namul as part of a Korean-style meal with rice and main dishes like bulgogi or grilled fish. It also makes a great fridge-ready side to lift a weekly lunch bowl.
Pairing idea: For a comforting dinner that still feels balanced, combine this spinach salad with a rich pasta or dumpling dish such as creamy gnocchi with spinach and feta — the salad’s brightness cuts the richness beautifully.
Plating suggestions:
- Arrange the savory and spicy portions side-by-side on a small plate for variety.
- Sprinkle extra sesame seeds and a drizzle of sesame oil on top.
- Use small ramekins or banchan dishes for an authentic Korean table presentation.
Storage and reheating tips
- Refrigerate: Store in an airtight container for up to 3–4 days. Keep dressings and spinach combined — the flavors meld, but the salad won’t keep longer without becoming limp.
- Freezing: Not recommended. Freezing destroys the texture of blanched spinach.
- Reheating: Serve cold or at room temperature. If you prefer it slightly warm, briefly toss in a hot pan for 30–60 seconds, but avoid prolonged heat which makes it soggy.
- Food safety: Because this is a cooked leafy green combined with flavorings, cool to room temperature within 2 hours and refrigerate promptly.
Pro chef tips
- Salt the blanching water: It seasons the spinach through, similar to pasta water.
- Time your blanch: Use a stopwatch — 30 seconds is the sweet spot for tender, vivid greens.
- Squeeze technique: Wrap spinach in a clean kitchen towel and twist to extract water efficiently without burning your hands.
- Flavor balance: Taste as you go. If it tastes flat, a splash of soy or a pinch of salt brightens; a few drops of toasted sesame oil at the end elevate aroma.
- Make ahead: You can dress the spinach several hours before serving; the flavors deepen but texture softens slightly—still excellent for meal prep.
Creative twists
- Citrus lift: Add a teaspoon of rice vinegar or a squeeze of lemon for extra brightness.
- Nutty crunch: Top with toasted walnuts or sliced almonds for texture.
- Vegan/soy-free: Substitute soy sauce with coconut aminos.
- Protein add-ins: Fold in toasted sesame tofu cubes or a soft-boiled egg for a more substantial side.
- Less heat: Reduce or omit gochugaru and gochujang to make the spicy version kid-friendly.
Common questions
Q: Can I use frozen spinach instead of fresh?
A: Yes, but thaw and squeeze thoroughly to remove excess water. Frozen spinach will be softer and less visually vibrant compared to fresh blanched leaves.
Q: How long does Sigeumchi Namul keep in the fridge?
A: Up to 3–4 days in an airtight container. After that texture and flavor degrade.
Q: Can I make this entirely ahead for a party?
A: You can blanch and squeeze the spinach a day ahead and keep it refrigerated separately from dressings. Combine dressings with spinach a few hours before serving for best texture.
Q: Is this dish gluten-free?
A: Not if you use regular soy sauce. Use tamari or a gluten-free soy sauce substitute to make it gluten-free.
Q: How spicy is the spicy version?
A: Moderately spicy. Gochugaru has a smoky, mild heat compared to cayenne. Adjust the 0.5 tbsp to taste, or omit gochujang for a milder kick.
If you want variations or help converting quantities for a crowd, tell me how many people you’re serving and I’ll scale it for you.
Korean Spinach Salad (Sigeumchi Namul)
Ingredients
Main ingredients
- 1.5 lb fresh spinach Keep stems on while buying; trim before using.
- 4 cloves garlic, minced Divided for savory and spicy dressings.
- 4 tbsp soy sauce Split between two batches for dressings.
- 4 tbsp sesame oil Split for use in dressings.
- 1 green onion, chopped Divide halves for savory and spicy dressings.
- 2 tbsp sesame seeds, crushed Lightly toasting before crushing enhances aroma.
- 1 tsp sugar Used in the spicy dressing.
- 0.5 tbsp Korean red chili flakes (gochugaru) Adjust to taste for spice level.
- 0.5 tbsp Korean chili paste (gochujang) Optional for the spicy dressing.
- 1 tsp salt For blanching water.
Instructions
Preparation
- Trim and rinse: Cut off the spinach stems and rinse leaves thoroughly. Drain in a colander.
- Boil water: In a pot, bring water to a rolling boil with 1 tsp salt.
- Blanch quickly: Add the spinach and blanch for 30 seconds exactly. This keeps leaves tender and bright green.
- Shock and cool: Immediately remove spinach and rinse under cold running water to stop cooking.
- Squeeze and shape: Squeeze out as much water as you can. Form the squeezed spinach into two tight balls, then slice each ball in half so you have two portions to dress separately.
Dressing
- Make the savory dressing: In a bowl, combine 2 minced garlic cloves, 2 tbsp soy sauce, 2 tbsp sesame oil, half the chopped green onion, and 1 tbsp crushed sesame seeds. Toss with one spinach portion and taste; adjust soy or sesame oil if needed.
- Make the spicy dressing: In another bowl, combine 2 minced garlic cloves, 2 tbsp soy sauce, 2 tbsp sesame oil, half the chopped green onion, 1 tbsp crushed sesame seeds, 0.5 tbsp gochugaru, 0.5 tbsp gochujang, and 1 tsp sugar. Mix into the second spinach portion until evenly coated.
Serving
- Let dressed spinach sit 5–10 minutes so flavors marry. Serve at room temperature or chilled.