Korean Spinach Side Dish | Shigeumchi Namul Recipe
A healthy, flavorful and totally crave-able side dish
Servings: 4 servings
Calories: 71kcal
Ingredients
- 16 ounces (1 pound) spinach, root ends trimmed and leaves and stems very thoroughly washed
- 2 garlic cloves finely minced
- 1 tablespoon toasted sesame oil
- 2 teaspoon sea salt plus more to taste
- 2 teaspoon toasted sesame seeds
- optional: 2 tablespoons very thinly sliced green onions
Instructions
- Bring a large pot of water to boil. Prepare an ice water bath in a large mixing bowl on the counter nearby.
- Drop spinach into boiling water. Blanch the spinach until just beginning to wilt, about 10 seconds. Remove the spinach from the pot with tongs, large slotted spoon, or small colander and immediately plunge into ice water bath to stop the cooking.
- Remove spinach from ice water bath a handful at a time and squeeze excess water from spinach by twisting gently. You may have to squeeze each a few times to get as much water out as possible. You will end up with several little squozen spinach balls.
- Cut spinach into bite-size pieces, about 2-inches when you pull the pieces apart. You can do this by either separating the spinach slightly, or just cutting straight through the squozen bunches. The spinach does not have to be perfectly even.
- Place the cut spinach into a mixing bowl, then toss with minced garlic, sesame oil, salt, and toasted sesame seeds, gently pulling apart the spinach leaves and pieces as you mix. Garnish with additional toasted sesame seeds right before serving.
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Notes
Korean Spinach will keep in an air-tight container in the refrigerator for up to 3 days. To freeze, place in a re-sealable plastic or silicone bag, squeeze out all the air, and store for up to one month.
Nutrition
Serving: 1serving | Calories: 71kcal | Carbohydrates: 4g | Protein: 3.4g | Fat: 4.9g