If there’s one banchan that perfectly captures the beauty of Korean home cooking, it’s sigeumchi namul: a simple, vibrant, and nutritious spinach side dish that comes together in minutes. Despite its simplicity, this dish delivers a wonderful balance of flavor and texture, making it a staple in Korean households and a frequent feature in bibimbap.
Sigeumchi namul is proof that with the right seasoning, even humble spinach can shine. Lightly blanched to preserve its bright color and fresh taste, the spinach is then gently seasoned with classic Korean pantry ingredients like garlic, sesame oil, and soy sauce.
Whether you're preparing a weekday meal, building a traditional banchan spread, or packing a dosirak (lunchbox), this dish is an easy and healthy addition to any table.
Rinse the spinach thoroughly under cold water to remove any dirt or grit. Trim any tough stems if needed.
Bring a pot of water to a boil. Add the spinach and blanch for about 10 seconds, just until it turns bright green and starts to wilt. Immediately drain and rinse the spinach under cold water to stop the cooking process.
Gently but firmly squeeze the spinach with your hands to remove as much moisture as possible. You want it fairly dry so it doesn’t water down the seasoning.
Place the blanched spinach in a bowl and loosen it up slightly with your fingers. Add the minced garlic, chopped green onion, soy sauce, sesame oil, a pinch of salt, and toasted sesame seeds. Mix everything together gently but thoroughly.
Plate the spinach neatly and sprinkle with a little extra sesame seed on top, if desired. Serve it as part of your banchan spread, with rice, or in bibimbap.
Don’t overcook the spinach. A very quick blanch (10 seconds or less) is all you need to preserve its vibrant color and delicate flavor.
Adjust to taste. You can add a touch more soy sauce or sesame oil depending on your preference.
Make ahead. This dish stores well in the fridge for a day or two, making it perfect for meal prep or dosirak.