Korean Spinach Salad (Sigeumchi Namul)
A vibrant and nutritious Korean side dish that can be prepared in just 15 minutes, featuring fresh spinach, sesame oil, and garlic for a burst of flavor.
Ingredients
Main Ingredients
- 1 pound fresh spinach Fresh spinach is key for vibrant taste and texture.
- 2 tablespoons sesame oil Can be substituted with olive oil or avocado oil.
- 1 tablespoon soy sauce Tamari can be used for gluten-free version.
- 1 tablespoon garlic, minced Garlic powder may be used as a substitute.
- 1 teaspoon sesame seeds Fresh sesame seeds enhance nuttiness.
Instructions
Preparation
- Wash the spinach thoroughly to remove any dirt and drain well.
- Boil water in a medium pot. Once boiling, add the spinach and blanch for 1-2 minutes until bright green.
- Drain the spinach in a colander and transfer to a bowl of cold water to stop the cooking process.
- After cooling, squeeze out any excess water from the spinach.
Dressing and Tossing
- In a mixing bowl, combine sesame oil, soy sauce, minced garlic, and sesame seeds.
- Add the drained spinach to the dressing and gently toss until well coated.
- Taste the salad and adjust seasoning as desired.
Serving
- Serve the salad at room temperature or chill in the refrigerator for 10-15 minutes to enhance flavors.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Avoid freezing as it affects the texture of spinach.