Description
Korean Spinach Salad, also known as Sigeumchi Namul, is a quick and refreshing vegetable side dish made by blanching fresh spinach and seasoning it with a simple mixture of sesame oil, soy sauce, garlic, and sesame seeds. This nutritious and flavorful salad is ready in just 15 minutes and is perfect served at room temperature or chilled, making it a beloved staple in Korean cuisine.
Ingredients
Scale
Vegetables
- 1 pound fresh spinach
Seasonings
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon garlic, minced
- 1 teaspoon sesame seeds
Instructions
- Wash Spinach: Thoroughly rinse the spinach under cold running water to remove any dirt or grit. Drain well.
- Blanch Spinach: Bring a pot of water to a boil. Add the spinach and blanch for 1-2 minutes until just wilted but still bright green.
- Cool Spinach: Immediately drain the spinach and transfer it to a bowl of cold water to stop the cooking process and preserve its vibrant color.
- Drain Excess Water: Squeeze out as much water as possible from the spinach using your hands or a clean kitchen towel to prevent sogginess.
- Prepare Dressing: In a mixing bowl, combine sesame oil, soy sauce, minced garlic, and sesame seeds, stirring well to blend the flavors.
- Mix Salad: Add the drained spinach to the bowl with the dressing. Toss gently but thoroughly until the spinach is evenly coated with the seasoning.
- Serve: Serve the Korean Spinach Salad at room temperature or chilled, making it a perfect, refreshing side dish.
Notes
- For a nuttier flavor, you can lightly toast the sesame seeds before adding them.
- Adjust the soy sauce according to your salt preference.
- This salad can be refrigerated for up to 2 days but is best enjoyed fresh.
- Optional garnishes include a sprinkle of chili flakes or sliced green onions for extra flavor.
