Sigeumchi Namul - Korean Marinated Spinach Banchan
Andrea Riddle
11 Jan, 2022
Korean Marinated Spinach Banchan: Sigeumchi Namul. Sigeumchi Namul is a classic Korean banchan of blanched spinach mixed in a garlic and sesame oil mixture. This is one of my favorites and is so easy to make!
If you’ve ever dined at a Korean restaurant, you’ve had banchan. Banchan are the small dishes that often accompany a Korean meal. They are usually served before your main entree comes out. They are usually vegetable dishes but can also be marinated meats and fish. When I was young, I would judge how good a Korean restaurant was by their banchan. If they made good banchan, you know the food would be good.
Korean Marinated Spinach Banchan: Sigeumchi Namul
Spinach banchan, Sigeumchi Namul, is probably the simplest and easiest to make. It’s a simple recipe of blanched spinach, mixed with sesame oil, green onions, garlic and salt. Some people like to add soy sauce and fish sauce but I’ve always liked mine with just the sesame oil, green onions, garlic and salt.
In fact, you can easily make a Korean banchan by mixing a vegetable with sesame oil, green onions, garlic and salt. And if you want to make it spicy, you can add gochugaru, Korean red pepper powder. I love eating Korean banchan with rice and gim. It’s comfort food for me and it’s so delicious!
Adjust the sugar and corn syrup to your taste. If you prefer a sweeter dish, add a bit more.
Korean Marinated Spinach Banchan: Sigeumchi Namul
Some people like to add soy sauce but I think the Sigeumchi Namul is fine without it. But feel free to add a splash if you think it needs it.
*Do not use baby spinach, or bagged baby spinach leaves from the grocery store for this. If you can, buy the spinach bundles. You can definitely find this at Hmart, or any Asian or Korean grocery store.
Korean red pepper flakes (½ tsp, for a hint of spice)
Fish roe (1 tbsp, for extra umami)
1 green onion diced
INSTRUCTIONS
Blanch the Spinach
Bring a pot of water to a boil and add ½ to 1 teaspoon of kosher salt.
Add the rinsed spinach and blanch for 30 to 40 seconds, until just wilted.
Quickly drain and rinse under cold water to stop the cooking.
Squeeze Out Excess Water
Gather the spinach in your hands and gently squeeze out excess water.
Cut the spinach into 2 to 3-inch lengths (optional).
Season the Spinach
Place the spinach in a bowl and add: • 1 tbsp soy sauce • 1 tsp sesame oil • 1 tsp minced garlic • 1 tsp roasted sesame seeds • Diced green onion (if using) • Optional ingredients (sugar, red pepper flakes, or fish roe)
Mix and Serve
Gently toss everything together until well combined.
Taste and adjust seasoning if needed.
Serve immediately or chill for 10–15 minutes for deeper flavor.
