Super Easy Savory Seasoned Spinach (Sigeumchi Namul) Recipe
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A savory and healthy spinach namul recipe that can be whipped up quickly with freshly harvested spinach from your garden.
📝 Editor's Notes
This is a super simple sigeumchi namul recipe that you can whip up in just 15 minutes, provided you have fresh spinach.
It's a healthy side dish that brings out the natural savory and fragrant flavors of spinach with just sesame oil and salt.
The taste is especially enhanced when using fresh ingredients, like spinach just harvested from a home garden.
It pairs well with any warm meal, but it's particularly excellent for stimulating the appetite in spring.
With its uncomplicated process, anyone can easily make it, making it highly recommended for beginner cooks.
🛒 Ingredient Tips
Spinach is the star of this sigeumchi namul.
Choosing good quality spinach is paramount.
Look for spinach with vibrant green, glossy leaves and firm, reddish roots.
Avoid wilted or yellowed leaves.
Seasonal spinach, typically harvested from winter to spring, tends to be sweeter and more nutritious.
The reddish part of the root is particularly rich in nutrients, so it's best not to discard it and cook it along with the leaves.
Don't forget to wash it thoroughly multiple times under running water, as it can often have a lot of soil.
🔄 Substitution Guide
If spinach is unavailable, you can substitute it with other leafy greens like bok choy or young napa cabbage (eolgari bae-chu (얼갈이배추)).
Bok choy has a stronger crunchy texture and a slightly bitter taste compared to spinach, but you can enjoy a different kind of namul by blanching and seasoning it in a similar way.
Young napa cabbage (eolgari bae-chu (얼갈이배추)) has more fiber than spinach, so it needs to be blanched a bit longer to become tender.
Its flavor is milder than spinach, but when seasoned with sesame oil and salt, it offers a savory and clean taste.
If you have a sesame oil allergy, perilla oil (deulgireum (들기름)) is a good alternative.
Perilla oil provides a distinct savory and fragrant flavor different from sesame oil, and it's also rich in Omega-3 fatty acids, making it beneficial for health.
🥘 Ingredients
👨🍳 Cooking Points
The key to this recipe lies in the blanching process and effectively removing water from the spinach.
The first point is to add a little salt to the boiling water when blanching the spinach.
This not only makes the spinach's green color more vibrant but also infuses it with a subtle seasoning, adding depth to the flavor.
It's crucial to blanch the spinach for only about 30 seconds to 1 minute, until it wilts and turns bright green.
Be careful not to overcook it, as this can make it mushy and lead to significant nutrient loss.
The second point is to immediately rinse the blanched spinach in cold water to cool it down and then firmly squeeze out the water.
Rinsing in cold water helps preserve its crisp texture and beautiful color.
Removing enough water ensures the namul isn't soggy and the savory flavors blend well.
Lastly, when mixing the seasonings, don't mash it too hard; gently toss it by hand to prevent damaging the spinach fibers and to maintain its lively texture.
👨🍳 Directions
Trim the root ends of the harvested spinach with a knife. Soak the spinach in water and wash thoroughly multiple times to remove all soil.
Fill a pot with water and add a good pinch of salt. Bring it to a boil.
Once the water comes to a rolling boil, add the prepared spinach and blanch until it wilts and turns vibrant green.
Quickly remove the blanched spinach and rinse it immediately under cold running water in the sink to cool it down and stop the cooking process.
Shake off excess water from the spinach and then firmly squeeze out as much water as possible. Prepare it for seasoning.
To the squeezed spinach, add salt according to your personal preference, then drizzle in the sesame oil (chamgireum (참기름)).
Finally, sprinkle with sesame seeds (chamkkae (참깨)) and gently mix by hand to ensure the seasonings are well combined. Your dish is now complete.
💡 Tips
It's best to make only enough spinach namul for one serving to avoid waste.
Washing and trimming the spinach can be the most labor-intensive part of the recipe.
Rinsing blanched spinach in cold water helps it retain its vibrant green color and crisp texture.
📦 Storage & Reuse
It's best to store finished sigeumchi namul in an airtight container in the refrigerator.
While it's most delicious when consumed on the day it's made, it can be refrigerated for up to 2-3 days.
Since spinach is a watery vegetable, it can release moisture or soften easily over time, so it's recommended to make small portions that can be eaten in one sitting.
Freezing is not recommended as it can alter the texture of the namul.
If you have leftover sigeumchi namul, it's excellent when added to egg rolls or used as an ingredient for kimbap.
You can also enjoy a different delicacy by adding it to bibimbap.
🥢 Who This Is For
This sigeumchi namul is recommended for anyone looking for a healthy meal.
It's an excellent nutritious side dish for growing children and also great for those who prefer lighter meals.
It's hearty when eaten with warm rice and absolutely delicious when added to bibimbap.
Serving it alongside other namul side dishes can create a richer, traditional Korean meal experience.
It also plays a vital role in balancing richness when served with meat dishes.
🔥 Nutrition Info
One serving (approx.
80g) of this super easy sigeumchi namul is very low in calories, roughly 30-50 kcal.
It typically contains about 2-3g of protein, 2-4g of fat (including sesame oil), and 3-5g of carbohydrates.
Spinach is rich in vitamins K, A, and C, and also contains high amounts of calcium and iron, which are beneficial for bone health.
It's particularly good for eye health due to its abundance of antioxidants like lutein and zeaxanthin.
Its high dietary fiber content can also aid gut health.
Sesame oil provides essential fatty acids and vitamin E, enhancing not only the savory taste but also the nutritional value.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Super Easy Savory Seasoned Spinach (Sigeumchi Namul)?
- Main ingredients include Spinach, Water, Fine sea salt, Sesame oil (chamgireum (참기름)), Sesame seeds (chamkkae (참깨)). Spinach is the star of this sigeumchi namul. Choosing good quality spinach is paramount. Look for spinach with vibrant green, glossy leaves and firm, reddish roots. Avoid wilted or yellowed leaves. Seasonal spinach, typically harvested from winter to spring, tends to be sweeter and more nutritious. The reddish part of the root is particularly rich in nutrients, so it's best not to discard it and cook it along with the leaves. Don't forget to wash it thoroughly multiple times under running water, as it can often have a lot of soil.
- Q. What are the key tips for making Super Easy Savory Seasoned Spinach (Sigeumchi Namul)?
- The key to this recipe lies in the blanching process and effectively removing water from the spinach. The first point is to add a little salt to the boiling water when blanching the spinach. This not only makes the spinach's green color more vibrant but also infuses it with a subtle seasoning, adding depth to the flavor. It's crucial to blanch the spinach for only about 30 seconds to 1 minute, until it wilts and turns bright green. Be careful not to overcook it, as this can make it mushy and lead to significant nutrient loss. The second point is to immediately rinse the blanched spinach in cold water to cool it down and then firmly squeeze out the water. Rinsing in cold water helps preserve its crisp texture and beautiful color. Removing enough water ensures the namul isn't soggy and the savory flavors blend well. Lastly, when mixing the seasonings, don't mash it too hard; gently toss it by hand to prevent damaging the spinach fibers and to maintain its lively texture.
- Q. How should I store leftover Super Easy Savory Seasoned Spinach (Sigeumchi Namul)?
- It's best to store finished sigeumchi namul in an airtight container in the refrigerator. While it's most delicious when consumed on the day it's made, it can be refrigerated for up to 2-3 days. Since spinach is a watery vegetable, it can release moisture or soften easily over time, so it's recommended to make small portions that can be eaten in one sitting. Freezing is not recommended as it can alter the texture of the namul. If you have leftover sigeumchi namul, it's excellent when added to egg rolls or used as an ingredient for kimbap. You can also enjoy a different delicacy by adding it to bibimbap.
- Q. How many calories are in Super Easy Savory Seasoned Spinach (Sigeumchi Namul)?
- One serving (approx. 80g) of this super easy sigeumchi namul is very low in calories, roughly 30-50 kcal. It typically contains about 2-3g of protein, 2-4g of fat (including sesame oil), and 3-5g of carbohydrates. Spinach is rich in vitamins K, A, and C, and also contains high amounts of calcium and iron, which are beneficial for bone health. It's particularly good for eye health due to its abundance of antioxidants like lutein and zeaxanthin. Its high dietary fiber content can also aid gut health. Sesame oil provides essential fatty acids and vitamin E, enhancing not only the savory taste but also the nutritional value.
- Q. Can I substitute ingredients in Super Easy Savory Seasoned Spinach (Sigeumchi Namul)?
- If spinach is unavailable, you can substitute it with other leafy greens like bok choy or young napa cabbage (eolgari bae-chu (얼갈이배추)). Bok choy has a stronger crunchy texture and a slightly bitter taste compared to spinach, but you can enjoy a different kind of namul by blanching and seasoning it in a similar way. Young napa cabbage (eolgari bae-chu (얼갈이배추)) has more fiber than spinach, so it needs to be blanched a bit longer to become tender. Its flavor is milder than spinach, but when seasoned with sesame oil and salt, it offers a savory and clean taste. If you have a sesame oil allergy, perilla oil (deulgireum (들기름)) is a good alternative. Perilla oil provides a distinct savory and fragrant flavor different from sesame oil, and it's also rich in Omega-3 fatty acids, making it beneficial for health.
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