Sigumchi Namul (Korean Seasoned Spinach)

By
Naomi Imatome-Yun
Naomi Imatome-Yun
Asian food expert Naomi Imatome-Yun is a freelance writer and the author of four Asian food cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 10/28/21
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Sigumchi Namul (Korean Seasoned Spinach) Recipe

The Spruce / Diana Chistruga
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 6 servings
Nutrition Facts (per serving)
55 Calories
3g Fat
5g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 55
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 1403mg 61%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 3g
Vitamin C 8mg 39%
Calcium 120mg 9%
Iron 3mg 17%
Potassium 386mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Appetizers and side dishes play a key role in Korean cuisine, and sigumchi namul (seasoned spinach) has everything you need to make a particular tasty side. Fresh spinach is blanched and seasoned with soy sauce, sesame oil, seeds, salt, and garlic with a touch of sugar to make this popular Korean side dish (banchan). It is also part of other well-known main dishes in Korea, such as bibimbap (rice with mixed vegetables), chap chae (stir-fried noodles), and kimbap (rice and seaweed rolls).

This Korean spinach dish side is easily customizable. If you want to use more or less of any of the ingredients, depending on your tastes, feel free to do so. Those with specific health concerns, for example, may want to use less soy sauce (or use a low-sodium version) or less sugar. But you can feel good about a dish such as sigumchi namul because spinach is one of the best plant-based foods you can eat. It's chock full of iron.

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"This was super easy. Prep was just a few minutes and cook time was less than 1 minute. It is an excellent side dish to serve with steaks or Korean BBQ. Overall, a success—light, flavorful, fast, and easy." —Diana Rattray

Sigumchi Namul (Korean Seasoned Spinach) Tester Image
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Ingredients

  • 1 pound fresh spinach

  • 1 to 2 tablespoons soy sauce

  • 1 tablespoon sesame oil

  • 1 tablespoon sesame seeds

  • 1 tablespoon sesame salt

  • 2 cloves garlic (finely chopped)

  • 2 teaspoons sugar

Steps to Make It

  1. Gather the ingredients.

    Sigumchi Namul (Korean Seasoned Spinach) ingredients

    The Spruce / Diana Chistruga

  2. Blanch the spinach in boiling water for 30 seconds.

    Blanch the spinach in boiling water

    The Spruce / Diana Chistruga

  3. Quickly remove the spinach to a colander and rinse it under cold water.

    spinach in a colander

    The Spruce / Diana Chistruga

  4. Gently squeeze the spinach to remove excess water and transfer to a serving bowl.

    squeeze the spinach to remove excess water and transfer to a serving bowl

    The Spruce / Diana Chistruga

  5. In a measuring cup or small bowl, combine the soy sauce, sesame oil, sesame seeds, sesame salt, garlic, and sugar. Mix well.

    soy sauce, sesame oil, sesame seeds, sesame salt, garlic, and sugar in a bowl

    The Spruce / Diana Chistruga

  6. Pour the dressing over the spinach and toss gently. Serve and enjoy!

    Sigumchi Namul (Korean Seasoned Spinach)

    The Spruce / Diana Chistruga

Tip

If you don't have sesame salt, you can use a combination of 1 teaspoon salt and 3/4 cup sesame seeds (both white and black).