Sigeumchi Namul Recipe (Vibrant Korean Spinach Salad)— Authentic, Easy, and Healthy Banchan Recipe

Sigeumchi Namul, commonly called Korean spinach salad, is a classic banchan—small side dish—served on Korean tables and in bibimbap bowls. This humble dish showcases blanched spinach seasoned with toasted sesame oil, fresh garlic, soy sauce, and a scattering of sesame seeds, producing a clean, nutty, and savory flavor profile.

Loved for its bright green color, quick preparation, and nutritional benefits, the dish is an essential component of home-style Korean cooking and frequently appears in restaurants and family meals. Simple technique and high-quality ingredients are the hallmark: quick blanching to preserve color and tenderness, thorough draining to ensure a concentrated flavor, and careful seasoning to balance umami, salt, and aroma.

Whether served as one of many banchan on a table or used as a topping for bibimbap and grain bowls, Sigeumchi Namul is an elegant example of how minimal ingredients can yield maximal pleasure. Eating nutritious greens like Sigeumchi Namul supports glowing skin, healthy hair, and overall wellness — a reminder that beauty truly starts from within. You can explore more holistic beauty and self-care tips on my fashion and lifestyle site.

Also read: Carrot Ginger Chickpea Salad Recipe

Nutritional Overview

• Sigeumchi Namul is both light and nutrient-dense, providing vitamins, minerals, and beneficial phytochemicals while remaining low in calories.
• Spinach is rich in vitamin K, vitamin A (as provitamin A carotenoids), vitamin C, folate, iron, calcium, and antioxidant compounds such as lutein and zeaxanthin that support eye health.
• The modest addition of sesame oil and seeds contributes healthy monounsaturated and polyunsaturated fats, vitamin E, and trace minerals like magnesium and copper.
• Garlic offers small amounts of vitamin C and sulfur compounds associated with immune support.
• Because the dish uses little oil and no heavy sauces, it is an excellent side that adds green vegetables and micronutrients to balanced meals.

Also read: Healthy Avocado Egg Salad Recipe

Main Ingredients and Exact Quantities (Makes 4 Servings)

• Fresh Spinach: 1 pound (about 450 grams). Choose young, tender spinach for best texture and color. Baby spinach can be used without trimming; mature spinach benefits from removing thicker stems to avoid chewiness. Rinse thoroughly to remove grit.
• Garlic: 2 cloves (about 6 grams), finely minced. Fresh garlic provides pungency and depth; adjust to taste. For a milder profile, use 1 clove or substitute roasted garlic.
• Soy Sauce: 2 teaspoons (12 ml). Traditional Korean soy sauces vary; use regular or low-sodium soy sauce depending on dietary needs. Guk-ganjang (soup soy sauce) is saltier and more savory; ordinary soy sauce works well here.
• Toasted Sesame Oil: 2 teaspoons (10 ml). This strongly aromatic oil is central to authentic flavor; use sparingly as it is potent.
• Sesame Seeds (toasted): 1 tablespoon (9 grams). Toasting intensifies aroma and gives a pleasant crunch.
• Kosher Salt: 1/4 teaspoon for blanching water plus a pinch for seasoning. Salting the blanching water helps preserve the spinach color and seasons the leaves.
• Rice Vinegar or Korean Rice Wine (optional): 1/2 teaspoon (2.5 ml) for brightness when desired.
• Optional Add-ins: Red pepper flakes (gochugaru) 1/4 teaspoon for mild heat; green onion 1 tablespoon finely chopped for freshness; 1/4 cup shelled edamame or 100 g firm tofu cubes for a protein-rich variation.

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Total Recipe Yield

This recipe makes 4 servings as a banchan side. If used as a topping for bibimbap or in grain bowls, it complements four main servings.

Main Ingredients

Fresh Spinach

Spinach is the backbone of this dish. Selecting bright, unblemished leaves ensures the best texture. Fresh young spinach is mild and tender, so it blanches quickly; mature spinach offers deeper flavor but may have fibrous stems that should be trimmed. If fresh spinach is not available, frozen spinach can be defrosted, squeezed dry, and used—though the texture will be slightly softer and you should reduce added water in the recipe.

Also read: Green Goddess Salad

Garlic

Garlic is the aromatic driver of the seasoning. Raw minced garlic brings a sharp, lively note that counters sesame oil’s richness. Adjust the amount to preference; minced garlic can be briefly swirled in warm oil to mellow its intensity if a softer flavor is preferred.

Soy Sauce

Soy sauce supplies umami and its salty baseline. Using low-sodium soy sauce allows control over saltiness while maintaining savory depth. If you prefer an even lighter flavor, substitute half the soy sauce with a splash of rice vinegar for acidity balanced with less salt.

Toasted Sesame Oil & Sesame Seeds

Toasted sesame oil is almost indispensable in Sigeumchi Namul for its nutty aroma—use a quality bottle and add sparingly. Toasted sesame seeds amplify the nutty character and provide subtle crunch; toast seeds in a dry skillet until fragrant for best results.

Optional Brighteners and Add-ins

Rice vinegar, lemon, gochugaru, green onion, tofu, and edamame are flexible options. Rice vinegar or yuzu juice adds brightness and contrast. Gochugaru delivers a characteristic mild smokiness and color when you want a spicy version. Adding tofu or edamame transforms the side into a protein-enriched accompaniment or light main dish suitable for vegetarian meals.

How to Prepare Sigeumchi Namul

Step 1: Wash and Prep the Spinach

Begin by thoroughly rinsing the spinach to remove dirt or sand trapped between the leaves. Fill a large bowl or basin with cold water, place the spinach inside, and swish gently to loosen any soil. Lift the leaves out instead of pouring the water out so that grit remains at the bottom. Repeat the washing process two or three times until the water runs clear. Trim any thick or tough stems from mature spinach, leaving only the tender leaves for the salad.

Step 2: Blanch the Spinach

Fill a large pot with water and bring it to a vigorous boil over high heat. Add about ¼ teaspoon of kosher salt to season the water and help maintain the spinach’s vivid green color. Once boiling, carefully submerge the spinach into the water using tongs or a slotted spoon. Blanch for only 20 to 30 seconds—just until the leaves turn bright green and wilt slightly. Avoid overcooking, as longer blanching will dull the color and make the texture mushy.

Step 3: Shock the Spinach in an Ice Bath

Prepare a large bowl of ice water before blanching so it’s ready for immediate use. After removing the spinach from the boiling water, transfer it straight into the ice bath. This stops the cooking process and locks in the bright color and tender texture. Let the spinach cool for about a minute, then drain thoroughly in a colander. The ice bath is essential to preserve both freshness and firmness, which define authentic Sigeumchi Namul.

Step 4: Drain and Squeeze Out Excess Water

Once the spinach has cooled, gently squeeze it with your hands to remove as much water as possible. You can also wrap it in a clean kitchen towel or cheesecloth and twist gently to extract the remaining moisture. Removing excess water prevents the salad from becoming watery and ensures the seasoning clings properly to the leaves. After squeezing, gather the spinach into a compact bunch and chop it into 1 to 1½-inch pieces for easy eating. Place the chopped spinach into a medium mixing bowl.

Step 5: Make the Seasoning Sauce

In a separate small bowl, combine 2 teaspoons soy sauce, 2 teaspoons toasted sesame oil, 2 cloves minced garlic, 1 tablespoon toasted sesame seeds, and ½ teaspoon rice vinegar if you want a hint of acidity. Whisk the mixture until smooth and aromatic. This dressing should smell nutty and slightly garlicky with a balanced salty note from the soy sauce. Taste it before mixing to ensure the flavors are balanced—add a touch more soy sauce if it tastes flat or a dash more vinegar for brightness. Set aside for seasoning the spinach.

Step 6: Combine and Toss the Salad

Pour the prepared sesame dressing over the drained spinach in the bowl. Using clean hands or tongs, gently toss and massage the spinach so that every strand is evenly coated with the sauce. Take care not to crush the delicate leaves—gentle mixing helps maintain the salad’s structure. Taste and adjust the seasoning: if it feels bland, add a few drops of soy sauce; if too salty, counter with a squeeze of lemon or a few extra sesame seeds. The spinach should be lightly glistening and fragrant with sesame oil when properly seasoned.

Step 7: Garnish and Serve

Transfer the seasoned spinach salad to a shallow serving dish or small banchan bowl. Sprinkle additional toasted sesame seeds on top for texture and aroma. Drizzle a few extra drops of sesame oil over the top if desired for added gloss and fragrance. Serve slightly chilled or at room temperature as part of a banchan spread, with rice, or alongside grilled or stir-fried dishes. The salad pairs beautifully with bibimbap, bulgogi, or simple steamed grains.

Step 8: Store and Reuse

If you’re preparing ahead, refrigerate the undressed, blanched spinach for up to 2 days in an airtight container. Mix with the dressing just before serving for the best flavor and texture. Once seasoned, Sigeumchi Namul will stay fresh in the refrigerator for about 2–3 days. Serve leftovers cold or at room temperature—never reheat, as it can dull the flavor and cause the spinach to lose color. For meal prep, portion the salad into small containers for easy weekday sides or lunch boxes.

How to Prepare — Alternate Method for Frozen Spinach

If using frozen spinach, fully thaw it and place it in a fine-mesh strainer or towel; press and squeeze with your hands to extract as much water as possible—this step is crucial to avoid a watery final dish.

Because frozen spinach is already blanched during processing, briefly warm it in a skillet to remove residual ice crystals and refresh the texture, then transfer to a bowl to season. Proceed with the same dressing formula—minced garlic, soy sauce, toasted sesame oil, optional vinegar, and sesame seeds—and toss thoroughly.

Because frozen spinach can be more compact, consider using slightly less soy sauce at first and adjust to taste. The result remains flavorful and nutritious, and this shortcut suits pantry-based meal prep.

Healthy Habits and Serving Suggestions

Sigeumchi Namul is a clever way to increase vegetable intake without heavy cooking or complex techniques. To make the dish even healthier, reduce the sesame oil to one teaspoon or replace half with a small amount of olive oil while maintaining sesame flavor through extra toasted seeds.

Use low-sodium soy sauce to control sodium intake and add acidity with rice vinegar or citrus to enhance perception of flavor without added salt. For added protein and satiety, fold in edamame or lightly marinated tofu cubes; for increased fiber, serve over mixed whole grains like brown rice or barley. Enjoy the salad as part of a balanced meal, pairing it with lean proteins, whole grains, and other vegetable banchan for variety.

Variations of Sigeumchi Namul

Below are creative and authentic variations that adapt the classic spinach salad to different flavor profiles and dietary needs. Each is written in an easy-to-follow manner so you can choose the style that best suits your meal or mood.

Sesame-Garlic Classic

This version follows the traditional Korean approach, emphasizing toasted sesame oil and fresh garlic for a warm, nutty aroma. After blanching and squeezing the spinach, toss it with minced garlic, soy sauce, a touch of sesame oil, and toasted sesame seeds. The simplicity allows the vegetable’s freshness to shine while the sesame elements provide complexity and depth. This classic is perfect alongside steamed rice and grilled proteins as one of multiple banchan on the table. It stores well for a day and tastes slightly better after resting briefly in the refrigerator.

For an added layer, toast additional sesame seeds and lightly crush them to release more oil when sprinkling on top. A small pinch of sugar or rice syrup harmonizes flavors if the soy sauce tastes too sharp. If you prefer a milder garlic presence, lightly sauté the minced garlic in sesame oil before mixing into the spinach. This variation remains faithful to the authentic flavors Korean home cooks prize and is widely recognized. Pair it with a bowl of warm rice and kimchi for a complete and satisfying meal.

Spicy Gochugaru Kick

This variation introduces gochugaru, Korean red pepper flakes, for a gentle, smoky heat that complements the greens. After dressing the spinach, sprinkle 1/4 to 1/2 teaspoon gochugaru and toss to distribute the color and spice evenly. The chile adds visual vibrancy and a warming finish without overpowering the vegetable’s natural flavor. It pairs exceptionally well with richer mains like braised short ribs or fried tofu to cut through fats. Adjust the heat to taste; start small and build up if you’re unfamiliar with gochugaru’s mild heat and unique smokiness.

For a textured contrast, add a tablespoon of toasted pine nuts or chopped walnuts to the tossed spinach. The nuts contribute healthy fats and crunch and make the salad feel more substantial as a side dish. To amplify savory quality, finish with a splash of light soy or a tiny drizzle of aged balsamic for fusion flair. This version is excellent for potlucks and gatherings where guests appreciate a touch of heat. Serve with chilled noodles or a simple grilled protein for an easy weeknight meal.

Citrus-Sesame Brightness

Brighten your Sigeumchi Namul with a splash of citrus, substituting half the soy sauce with fresh lemon or yuzu juice for lift. The acid lifts the flavors and offers a refreshing counterpoint to sesame oil’s richness. This variation suits summer menus and pairs beautifully with seafood such as grilled mackerel or seared scallops. Use an aromatic layering: lemon zest in the dressing and a tiny squeeze on the finished dish to enhance fragrance while keeping the balance subtle. Because citrus can accelerate wilting, serve this version promptly after dressing for optimal texture.

Consider adding thinly sliced scallions and a few slivers of fresh chili for color and lively flavor. For a more substantial side, mix in blanched snap peas or thinly sliced carrots when the spinach is warm to meld textures. The citrus notes complement the natural sweetness of spring vegetables and create a bright, balanced plate. This lighter style is ideal for daytime events, brunches, or as part of a seafood-focused meal. Pair with steamed rice or cold buckwheat noodles for a refreshing seasonal combination.

Protein-Packed Sesame Spinach (Tofu & Edamame)

Make the spinach salad heartier by adding small cubes of silken or firm tofu and a handful of shelled edamame. Gently fold the protein into the seasoned spinach so the flavors coat the pieces evenly without breaking them up. This turns the side dish into a more filling accompaniment or a light main for vegetarian diners. The tofu soaks up the sesame dressing while edamame provides a satisfying bite and boosts the protein content. Serve warm or chilled; the dish holds up well and keeps guests satisfied longer than greens alone.

For extra flavor, marinate the tofu briefly in soy and a drop of sesame oil before adding it to the salad. Roasted sesame seeds or a sprinkle of crushed nori contribute textural interest and umami depth. This version works well in bento boxes, lunches, or as part of a protein-rich dinner plate. You can increase edamame to make the dish more substantial without changing the traditional seasoning balance. Its versatility makes it an approachable option for families and meal-prep routines.

Storage, Make-Ahead Tips, and Final Notes

Sigeumchi Namul can be prepared a few hours in advance and refrigerated for convenience; however, because the dressing can cause the spinach to release moisture, dress close to serving time when possible.

Unseasoned, blanched and squeezed spinach keeps up to two days in an airtight container; assemble with seasonings shortly before serving for the best texture. Leftovers stored in a sealed container will stay fresh for 2 to 3 days and can be enjoyed cold or at room temperature.

Avoid freezing this salad because spinach loses its fresh texture when thawed and becomes watery. For meal prep, store components separately: blanched spinach refrigerated and dressing in a small jar; toss together just before eating.

A Brief Cultural Note: Where Sigeumchi Namul Fits in Korean Cuisine

Sigeumchi Namul is part of the larger namul tradition in Korean gastronomy, where various seasoned vegetables supplement main dishes and offer a range of textures and flavors. Namul preparations often highlight seasonality and simplicity, with techniques such as blanching, roasting, or pan-frying followed by light seasoning.

Each family and region may have its own slight variation, and namul dishes are central to both everyday meals and ceremonial tables. Learning to make namul like this spinach salad helps you understand Korean home cooking’s emphasis on balance, color, and respectful use of ingredients.

Troubleshooting and Common Questions

If your spinach is soggy after dressing, it usually means the leaves retained too much water after blanching; be meticulous in squeezing out excess moisture before seasoning. Conversely, if the dish tastes flat, consider the interplay of salt and acid—add a fraction more soy sauce and then balance with a small touch of rice vinegar or lemon.

If bitterness is present, it might be due to overcooking; reduce blanching time or use younger leaves. For those concerned about sodium, taste as you go and use low-sodium soy sauce or dilute with a tiny amount of rice vinegar. If you encounter a strong garlic burn, reduce raw garlic and experiment with a brief sauté in sesame oil to mellow its intensity.

Pairing Suggestions and Serving Ideas

Sigeumchi Namul is classically served with white rice and complements richly flavored mains such as bulgogi, galbi, and spicy stews like kimchi jjigae. For a lighter meal, serve it alongside grilled fish, miso-glazed salmon, or chilled tofu dressed with a soy-based sauce.

It also works as a topping for bibimbap, adding freshness and color among other seasoned vegetables. For an international twist, use it as a chilled side with grilled chicken or a grain bowl featuring quinoa, roasted vegetables, and a sesame dressing. The dish’s versatility makes it suitable for casual dinners, bento lunches, and formal gatherings alike.

Expert Tips for Authentic Flavor

Use freshly toasted sesame seeds—store-bought toasted seeds lose aroma over time; toasting them yourself for two to three minutes in a dry skillet makes a noticeable difference. Invest in good-quality toasted sesame oil; its aroma is delicate but central to the dish’s character and should be added sparingly near the end of preparation.

Use kitchen shears to chop the drained spinach in a bowl to keep the process tidy and maintain consistent lengths. Taste incrementally—since soy sauce salinity varies by brand, start with less and add more to preference. When serving, a final minute drizzle of sesame oil and a few extra seeds provide an inviting fragrance and finish.

Detailed Nutrition Breakdown and Health Benefits

A serving of Sigeumchi Namul contributes valuable micronutrients while remaining low in calories, making it a useful addition to a balanced diet.

One serving (about 100 grams) typically provides around 50 to 60 calories depending on oil usage, with approximately 3 to 5 grams of fat primarily from sesame oil, 3 to 4 grams of protein, and 2 to 4 grams of carbohydrates including fiber.

Spinach delivers high levels of vitamin K, vitamin A precursors, folate, iron, and antioxidants that support heart, bone, and eye health.

The combination of green vegetables with a small amount of healthy fat aids absorption of fat-soluble vitamins and enhances satiety.

Final Thoughts

Sigeumchi Namul brings bright flavor and nutrition to the table with minimal effort. Mastering the blanching, draining, and seasoning steps will help you produce a consistently delicious dish.

Try the variations to match seasons and menus, and use low-sodium soy sauce or citrus where desired to control salt and brightness. This versatile banchan pairs well with many proteins and grains, making it a reliable staple in home kitchens and a lovely way to add greens to everyday meals. Enjoy making Sigeumchi Namul and share the recipe with friends and family.