Spinach side dish — Maangchi official video
Verified Maangchi 2016 spinach demonstration with garlic, scallion and soy sauce.
Official cooking video · Maangchi · YOUTUBEKorean Garlic-Scallion Soy-Sesame Spinach (Sigeumchi-namul)
Three side portions of blanched spinach tossed with soy, garlic, scallion and sesame, following Maangchi's Korean namul distinct from Japanese gomaae.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Rinse 225 g spinach under running water to remove grit; mince one garlic clove and chop one green onion.
- 02
Boil 2 L water in a large pot and blanch spinach uncovered for 30 seconds to one minute while stirring.
- 03
Drain spinach, rinse twice with clean cold water, then gently squeeze out the water.
- 04
Cut spinach two or three times into bite-sized lengths and transfer to a clean bowl.
- 05
Toss spinach with the one minced garlic clove, one chopped green onion, 7.5 ml soy, 7.5 ml sesame oil and 2 tsp sesame seeds.
- 06
Serve evenly seasoned spinach in three small side bowls and chill leftovers promptly.
Before you cook
Contains soy and sesame; brewed soy sauce may have wheat/gluten. Check labels. Wash spinach thoroughly and avoid boiling-water burns. Refrigerate leftovers in shallow containers within two hours at or below 4°C (40°F) and reheat to 74°C (165°F).
Allergens: soy (soy sauce), sesame (oil and seeds), brewed soy sauce can contain wheat/gluten; read label
Image & source credits
AI-generated illustration; this is not an actual food photograph.
Spinach namul · AI illustration, not a photo of a prepared dish
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