Korean Spinach Salad (Sigeumchi Namul)
Filed Under: 15-minute Recipes Asian Recipes Korean Banchan Recipes Korean Recipes Recipes Salads & Vegetables
Korean Spinach Salad Recipe
This recipe uses regular spinach, also labelled as “Phuay Leng”, “Chinese Spinach” and “菠菜” at local supermarkets in Singapore.
You can also use baby spinach salad leaves if you find a good deal for them. Wash the baby spinach if needed (some salad labels indicate that the salad has already been washed, so use them as they are in the bag). When at step 1, take the baby spinach out as soon as you put them in the boiling water.
Check out more tips and step-by-step photos on the previous page.
- 250 grams spinach washed
- 1 tbsp chopped spring onions (or a sprinkle of onion powder)
- 1/8 tsp garlic salt to taste ( or 1 clove minced garlic and a small dash of salt, to taste)
- 1/2 tbsp toasted sesame seeds
- 1/2 tbsp sesame oil to taste
- Blanch spinach. Bring a pot of water to boil. Add spinach and cook for 30-45 seconds.
- Prepare spinach. Rinse spinach under running water to remove residual dirt and to cool it down. Trim the ends of the spinach. Gather the spinach in your hand and squeeze out the excess liquids. Cut the ball of spinach to 4 to 6 parts.
- Season spinach. In a bowl, add cut spinach and the rest of the ingredients. Mix well. Season to taste. Serve at room temperature or chilled.
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I love this Korean banchan too. To make a full Korean meal is really not easy since we have to prepare lots of banchan to go with it. Even though it is easy to prepare but when I have to make a few banchan in a day, that’s a lot of work.
you are right. I always marvel at the 1 main dish with 10 banchan meal I see at K drama. Even at the restaurants here, we usually get only 2 or 3 banchan with every main.
I have made broccoli the same way before (cos I happened to enjoy a broccoli banchan served in one of the Korean restaurants here) , like what you have done to your soy bean sprouts & spinach banchan :)
The advantage of using broccoli is that you don’t have to squeeze out too much excess liquids :P compared to spinach.
Oh, that’s a great idea. I’ll try it with broccoli next time. thanks for sharing :)
I saw some seed-like ingredient on the spinach . What are they ? Not mention in your receipe? Are they Sesame seeds?
opps, I left out the sesame seeds. have amended the recipe. thanks for pointing it out :)
Love baby spinach! Tender and sweet, this is a yummy side dish.
My daughter love Korean bibimbap. Wonder where can I purchase the Korean spinach in order to prepare this dish?
Hi, would appreciate more varieties of quick vegetarian meals if u have to share. Chinese style of vegetarian getting to be bit dull now. If u have vegetarian Korean or Japanese meals that be most wonderful.
Thanks in advance.
If the spinach Salad keep chilled, how long can I keep in the fridge?
recommended not more than 1-2 days.
Noted. Thank you wiffy. ????