Korean Spinach Salad (Sigeumchi Namul)
Fresh, garlicky, and kissed with sesame, this Korean Spinach Salad is a quick and nutritious side that brightens any meal, balancing rich mains with its mild savory and spicy options.
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.
Notes
If desired, use low-sodium soy sauce and tamari for gluten-free options. Frozen spinach can work in a pinch, but fresh yields the best texture.