Korean Spinach Salad (Sigeumchi Namul)

This Korean-style spinach salad (Sigeumchi Namul), alongside the earlier featured soya bean sprouts salad, is one of the components for my favourite bibimbap. It is also a popular side dish to complement any Korean meal.

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As a spinach lover, I absolutely love that I can taste the freshness of the spinach due to the light seasonings. And it is quite effortless to make this salad, especially if you use baby spinach (there is no preparation work for baby spinach except to wash it before use). Feel free to use regular spinach if you can’t find baby spinach. I’m loving this salad so much, that I will be adding it to my bento lunch boxes in future.

Baby Spinach
Baby spinach salad leaves are used as a short-cut on the day I photographed this dish, though regular spinach leaves with stems can be used as well.

Squeezing the excess liquid from blanched spinach
Squeeze out the excess liquids from the blanched spinach before seasoning.

Bibimbap Recipe
The seasoned spinach salad can be served as a plate of side-dish, or used as one of the components in bibimbap (pictured above).

Korean Spinach Salad Recipe

In place of baby spinach, you may also use regular spinach – try to use spinach with thinner stems and trim off the ends before use. After step 2, cut the spinach into smaller lengths.


  • 150 grams baby spinach rinsed and drained
  • 1 tbsp chopped spring onions
  • a small pinch of salt to taste (may also use light soy sauce)
  • 1/2 tbsp toasted sesame seeds
  • 1/2 tbsp sesame oil to taste
  • 1 clove garlic grated or minced; grated or minced (may use garlic powder)


  1. Blanch spinach in a pot of boiling water (with 1 tsp of salt added) for 30 seconds.
  2. Plunge the blanched spinach in an ice water bath until cooled. Gather the spinach in your hand and squeeze out the excess liquids.
  3. In a bowl, add cooked spinach and the rest of the ingredients. Mix well. Season to taste. Serve at room temperature or chilled.