Sigeumchi namul is a simple Korean side dish (banchan) made with spinach. Simply blanch the spinach and season it. This recipe shows different ways to season the spinach.
2teaspoonsguk ganjang, 국간장 (soup soy sauce)or use salt to taste
1teaspoonminced garlic
1/2teaspoonsugar
1teaspoonsesame oil
1teaspoonsesame seeds
salt and pepper to taste
Spicy
1bunch spinachabout 10 ounces
1scallionchopped
2 to 3 teaspoonsgochujang 고추장 (Korean red chili pepper paste)
2teaspoonssoy sauce
1teaspoonminced garlic
1/2teaspoonsugar
1teaspoonsesame oil
1teaspoonsesame seeds
Instructions
Trim off the roots from the spinach. Wash thoroughly until there is no sand in the water. Blanch the spinach in salted boiling water until wilted, 20 to 30 seconds.
Quickly remove the spinach from the pot and shock in icy cold water to stop the cooking.
Drain and gently squeeze out excess water. Cut into 3-inch lengths.
Add the remaining ingredients and mix everything well by hand, loosening/separating the spinach pieces that have been clumped up together. It will take about 10 minutes for the flavor of the seasonings to seep into the spinach.
Notes
Have a bowl of ice water ready before blanching the spinach.