Korean Spinach Aspect Dish (Sigeumchi Namul)

Sigeumchi namul is a well-liked Korean spinach facet dish usually served with different sides (banchan) equivalent to sookju namul (bean sprout salad) and kimchi, as a part of a Korean barbecue dinner. It’s very straightforward to make and solely requires 6 components.

Korean Spinach Side Dish

Why this recipe works

  • Straightforward to make. Minimal chopping is required and all the dish is prepared in lower than quarter-hour.
  • Retains properly. The dish could be made forward of time and can hold within the fridge for just a few days.
  • Easy flavors. The flavors of this Korean spinach facet dish are mildly salty, savory, and nutty, which makes it straightforward to pair with different dishes.
Sigeumchi Namul Ingredients

What’s Korean Spinach Aspect Dish (Sigeumchi Namul)?

Sigeumchi namul (시금치 나물) is a conventional Korean facet dish, known as banchan (반찬), product of chilled spinach tossed in a mixture of minced garlic, sugar, soy sauce, and sesame oil. The phrase namul refers to crops or leafy greens which might be seasoned and served as a facet. This Korean spinach facet dish is mostly served as a facet to a bowl of rice, as a part of a Korean bbq dinner, or as a topping for bibimbap.

For this recipe I’ve swapped the sugar for doenjang to offer the dish extra umami and depth of taste.

Sigeumchi Namul Elements

  • Spinach: Utilizing Korean spinach is ideally advisable for this recipe. Nonetheless, it may be onerous to search out in case you don’t reside close to a Korean grocery store. For those who can’t discover it, the second most suitable choice is American savoy spinach. Lastly, common spinach or child spinach may also be used.
  • Soy sauce: Korean soy sauce is saltier than different varieties of soy sauces and subsequently, a little bit goes a good distance. For those who don’t have Korean soy sauce, use Japanese soy sauce, which has the same style. I like to recommend including a little bit further to the dish to match the extent of saltiness of Korean soy sauce.
  • Doenjang: Doenjang is a Korean soybean paste that’s similar to miso paste. It’s filled with salty, umami, and earthy flavors.
  • Garlic: Minced garlic provides a little bit spiciness and a light-weight floral ingredient to the dish.
  • Sesame oil: I like to recommend utilizing toasted sesame oil because it’s extra concentrated in taste. In Korean cooking, common sesame oil is often used throughout the cooking course of, whereas toasted sesame oil is added on the finish of the cooking course of so as to add a punch of nuttiness.
  • Sesame seeds: Sesame seeds are used so as to add much more nuttiness to the general style of sigeumchi namul.

How To Make Korean Spinach Aspect Dish (Sigeumchi Namul)

Scroll all the best way right down to the recipe card to get the total recipe.

  1. Prep your entire components and arrange your work station.
  2. Fill a small pot with water and add about 1 teaspoon of salt. Carry the water to boil.
  3. Add the spinach to the boiling water and blanch it for 1 minute.
  4. Drain the spinach and rinse it underneath chilly water to cease it from cooking additional.
  5. Drain the spinach and gently squeeze it utilizing your palms. Maintain squeezing till a lot of the water has been drained.
  6. Place the spinach on a reducing board and reduce in 3 equal components.
  7. Combine the soy sauce, doenjang, garlic, sesame oil, and sesame seeds in a medium dimension bowl.
  8. Add the spinach to the bowl and toss to mix with sauce. Get pleasure from!


  • Use white miso paste in case you do not need or can’t discover doenjang.
  • Add 1 teaspoon of gochujang to the sauce for a spicy Korean spinach facet dish.
  • Add one or two chopped inexperienced onions for some crunch and a little bit sweetness.
Korean Spinach Side Dish


Sigeumchi namul may be very straightforward to retailer. Merely switch the spinach to a storage container and depart it within the fridge for as much as 5 days.

Incessantly Requested Questions

Is Korean spinach facet dish gluten-free?

As a result of sigeumchi namul comprises soy sauce, it isn’t gluten-free. Nonetheless, it may possibly simply be made gluten-free by swapping common soy sauce for tamari or liquid aminos.

What’s the distinction between Korean spinach and American spinach?

Korean spinach is extra fibrous and stable, which signifies that it holds higher than different varieties of spinach when it’s cooked or boiled. The style can be sweeter than common spinach. Lastly, the form of the leaves are completely different, with pointed suggestions, nearly like a Christmas tree.

Is Korean spinach facet dish the identical as Japanese oshitashi?

Whereas these two dishes are similar to each other, conventional sigeumchi namul makes use of Korean spinach versus common spinach. The seasoning in Japanese oshitashi can be completely different because it comprises mirin as a substitute of sugar, and doesn’t include any garlic.

Sigeumchi Namul

How To Serve Sigeumchi Namul

As beforehand talked about, sigeumchi namul is taken into account a facet dish and is often served with a facet of rice or as a topping for bibimbap. It may also be served as a facet to different in style Korean dishes equivalent to:

Korean Spinach Side Dish

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Sigeumchi Namul

Korean Spinach Aspect Dish (Sigeumchi Namul)

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  • Creator:
    Caroline Phelps

  • Prep Time:
    10 minutes

  • Prepare dinner Time:
    1 minute

  • Complete Time:
    11 minutes

  • Yield:
    2 servings 1x

  • Class:

  • Methodology:

  • Delicacies:

  • Food plan:


Sigeumchi namul is a well-liked Korean chilled spinach facet dish seasoned with a savory and nutty sauce. Solely 6 components are wanted.





  1. Carry a pot or massive pan of water to boil, with a little bit salt added.
  2. Add spinach to boiling water and cook dinner for 1 minute.
  3. Drain and rinse underneath chilly water till the spinach is chilly. Drain once more and squeeze out as a lot water as you possibly can from the spinach, with out urgent too onerous.
  4. Switch the spinach to a reducing board and slice it in 3 equal components.
  5. Whisk all of the components for the sauce right into a medium dimension mixing bowl and add the spinach.
  6. Toss the spinach with the sauce utilizing chopsticks or your palms. Serve.


Save the leftovers in a storage container and refrigerate for as much as 5 days. 


  • Serving Measurement: 1 serving
  • Energy: 67
  • Sugar: 0.5g
  • Sodium: 139mg
  • Fats: 5g
  • Saturated Fats: 0.7g
  • Unsaturated Fats: 2g
  • Trans Fats: 0g
  • Carbohydrates: 4.3g
  • Fiber: 2g
  • Protein: 2.9g
  • Ldl cholesterol: 0mg
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