I just made a Korean Spinach Side Dish that’s light, punchy, and the kind of banchan that instantly livens up any plate.
I’m obsessed with this Korean Spinach Side Dish. I love how simple it is and how the flavors punch through without trying too hard.
Blanched spinach giving that bright, slightly chewy bite gets me every time. I crave the toasted sesame oil aroma and the sharp hint of garlic, minced that wakes up plain rice.
It’s light but full of character. And it sits so well with everything else on the table, like it belongs there.
Not fussy. Not boring.
Just clean, salty, nutty, garlicky greens that I want with almost every Asian Dinner Side Dishes meal every single time.
Ingredients
- Spinach: fresh, bright greens that wilt into tender bites; basically it’s the healthy base.
- Soy sauce: salty umami kick, ties everything together; it’s the savory backbone.
- Sesame oil: nutty aroma that makes it feel cozy and toasted; subtle richness.
- Garlic: sharp, warm punch that wakes up the greens; not subtle, but needed.
- Scallion: mild onion crunch and pop of green; adds freshness and contrast.
- Sesame seeds: tiny toasty crunch and visual charm; basically the finishing touch.
- Salt: seasons and sharpens flavors; use just enough so it sings.
- Sugar: light sweetness that balances saltiness; optional but kind of comforting.
Ingredient Quantities
- 10 oz (300 g) fresh spinach, rinsed
- 1 tablespoon soy sauce (or reduced sodium if you prefer)
- 1 tablespoon toasted sesame oil
- 1 clove garlic, minced (about 1 teaspoon)
- 1 scallion, thinly sliced (green onion)
- 1 teaspoon toasted sesame seeds
- 1/4 teaspoon fine salt, plus more to taste
- 1/2 teaspoon granulated sugar (optional, but I usually add it)
How to Make this
1. Bring a large pot of water to a rolling boil and add about 1/4 teaspoon salt; this seasons the spinach from the start.
2. Add the spinach and blanch for 20 to 30 seconds, just until wilted and bright green, then immediately transfer to a bowl of ice water to stop cooking and keep color.
3. Drain well and squeeze out as much water as you can with your hands or in a clean towel; you want the spinach almost dry so the seasoning sticks.
4. Chop the spinach roughly into 1 to 2 inch pieces and place in a mixing bowl.
5. In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon toasted sesame oil, 1 clove minced garlic, 1/2 teaspoon sugar (optional but nice), and the sliced scallion; stir to dissolve the sugar.
6. Pour the seasoning over the spinach and toss gently but thoroughly so every bit gets coated; taste and add a little more soy sauce or salt if needed.
7. Sprinkle 1 teaspoon toasted sesame seeds on top and fold them in; reserve a few for garnish if you like.
8. Let it sit 5 minutes so flavors marry, then drain any excess liquid before serving so it doesn’t get watery.
9. Serve at room temperature or chilled as a banchan with rice or your favorite Korean dishes.
10. Leftovers keep 2 to 3 days in the fridge; press again briefly before serving if it becomes watery, and add a splash of sesame oil or soy sauce to freshen it up.
Equipment Needed
1. Large pot for boiling water
2. Colander or strainer to drain spinach
3. Big bowl for ice water
4. Tongs or slotted spoon to transfer spinach
5. Clean kitchen towel or cheesecloth for squeezing out water
6. Cutting board
7. Chef’s knife (or a sharp kitchen knife)
8. Small mixing bowl and spoon for the dressing
9. Measuring spoons (1/4 tsp, 1/2 tsp, 1 Tbsp)
FAQ
Korean Spinach Side Dish (Sigeumchi Namul) Recipe Substitutions and Variations
- Spinach: use about 10 oz (300 g) baby kale or Swiss chard if you want a heartier green, blanch and squeeze out the water like you would the spinach
- Soy sauce: swap for tamari for gluten free, or use coconut aminos if you want it less salty and a bit sweeter
- Toasted sesame oil: use a light olive oil with a teaspoon of toasted sesame seeds for flavor, or grapeseed oil plus a splash of toasted sesame seed oil if you have just a little
- Garlic: use 1/2 teaspoon garlic powder or 1 teaspoon finely grated ginger for a different warm zing
Pro Tips
1. Blanch it just a blink longer if your spinach is extra dirty, but dont overcook it or it turns mushy and loses that bright green pop. Shock in ice water right away and squeeze like crazy, you want it almost bone dry so the sauce actually sticks.
2. Toast the sesame seeds and even the sesame oil a little in a dry pan for 20 to 30 seconds before using, it brings out way more nutty flavor. Watch them though, they burn fast so dont walk away.
3. Taste as you go, especially for salt and soy. Spinach holds flavors differently based on how wet it is, so add soy a teaspoon at a time, let it sit 2 to 3 minutes then taste again before adding more.
4. If you make it ahead, press it down in the fridge with a plate and a can or use a clean towel to squeeze before serving. Add a tiny splash of sesame oil or soy to freshen it up because flavors mellow in the cold.
Korean Spinach Side Dish (Sigeumchi Namul) Recipe
I just made a Korean Spinach Side Dish that's light, punchy, and the kind of banchan that instantly livens up any plate.
2
servings
115
kcal
Equipment: 1. Large pot for boiling water
2. Colander or strainer to drain spinach
3. Big bowl for ice water
4. Tongs or slotted spoon to transfer spinach
5. Clean kitchen towel or cheesecloth for squeezing out water
6. Cutting board
7. Chef’s knife (or a sharp kitchen knife)
8. Small mixing bowl and spoon for the dressing
9. Measuring spoons (1/4 tsp, 1/2 tsp, 1 Tbsp)
Ingredients
10 oz (300 g) fresh spinach, rinsed
1 tablespoon soy sauce (or reduced sodium if you prefer)
1 tablespoon toasted sesame oil
1 clove garlic, minced (about 1 teaspoon)
1 scallion, thinly sliced (green onion)
1 teaspoon toasted sesame seeds
1/4 teaspoon fine salt, plus more to taste
1/2 teaspoon granulated sugar (optional, but I usually add it)
Directions
- Bring a large pot of water to a rolling boil and add about 1/4 teaspoon salt; this seasons the spinach from the start.
- Add the spinach and blanch for 20 to 30 seconds, just until wilted and bright green, then immediately transfer to a bowl of ice water to stop cooking and keep color.
- Drain well and squeeze out as much water as you can with your hands or in a clean towel; you want the spinach almost dry so the seasoning sticks.
- Chop the spinach roughly into 1 to 2 inch pieces and place in a mixing bowl.
- In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon toasted sesame oil, 1 clove minced garlic, 1/2 teaspoon sugar (optional but nice), and the sliced scallion; stir to dissolve the sugar.
- Pour the seasoning over the spinach and toss gently but thoroughly so every bit gets coated; taste and add a little more soy sauce or salt if needed.
- Sprinkle 1 teaspoon toasted sesame seeds on top and fold them in; reserve a few for garnish if you like.
- Let it sit 5 minutes so flavors marry, then drain any excess liquid before serving so it doesn't get watery.
- Serve at room temperature or chilled as a banchan with rice or your favorite Korean dishes.
- Leftovers keep 2 to 3 days in the fridge; press again briefly before serving if it becomes watery, and add a splash of sesame oil or soy sauce to freshen it up.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 170g
- Total number of serves: 2
- Calories: 115kcal
- Fat: 8.35g
- Saturated Fat: 1.2g
- Trans Fat: 0g
- Polyunsaturated: 2.5g
- Monounsaturated: 4.55g
- Cholesterol: 0mg
- Sodium: 857mg
- Potassium: 840mg
- Carbohydrates: 4.9g
- Fiber: 3.75g
- Sugar: 1.75g
- Protein: 5.1g
- Vitamin A: 14066IU
- Vitamin C: 44mg
- Calcium: 164mg
- Iron: 4.25mg
