Refreshing Sigeumchi-namul: Korean Spinach Banchan Recipe
Korean Spinach Banchan, Sigeumchi-
What makes Korean Spinach Banchan particularly remarkable is its role as a gateway to Korean cooking techniques. The careful balance of blanching time, the importance of proper draining, and the artful combination of seasonings teach essential principles that apply across Korean cuisine. This dish exemplifies the Korean philosophy of ‘simple but significant’ – where a few basic ingredients, treated with respect and precision, create something far greater than the sum of its parts.
In modern Korean dining, whether at a casual family dinner or a high-end restaurant, Korean Spinach Banchan remains a steadfast presence on the table. Its bright green color and clean flavors provide a refreshing contrast to richer dishes, while its nutritional benefits align perfectly with contemporary interests in healthy, plant-based eating. The dish’s versatility is legendary among Korean cooks, who often apply these same seasoning principles to other greens, creating a template for countless variations while maintaining the core elements that make Korean banchan so distinctive.
Why You’ll Love This Recipe
- Ready in just 15 minutes
- Bright, fresh flavors
- Versatile seasoning blend
- Nutritious and light
- Authentic Korean taste
- Naturally vegan and gluten-free (with gluten-free soy sauce)
What is Korean Spinach Banchan, Sigeumchi-namul?
Korean Spinach Banchan, Sigeumchi-namul (시금치나물) is a classic Korean spinach side dish that transforms fresh spinach into a flavorful banchan through a precise blanching technique and seasoning process. This dish is fundamental to Korean cuisine, appearing in everything from everyday meals to special occasions.
Ingredients
- 1 bunch spinach
Korean Greens Seasoning
- 1 clove garlic minced
- 1 green onion(s) chopped
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp sesame seeds
- 1 pinch black pepper
Instructions
- Bring a pot of water to boil.
- Rinse and clean spinach thoroughly. Trim ends.
- Blanch the spinach in boiling water for 1 minute.
- Strain and rinse under cold water until warm to touch.
- Squeeze the spinach in a ball until excess water is removed. Don’t be afraid of being too rough!
- Place the spinach in a bowl and add the Korean Greens Seasoning.
- Mix well. I usually use my hands to really get in there.
- Serve as Banchan!
Nutrition
Recipe Tips
- Don’t overcook the spinach – 1 minute is usually perfect
- Squeeze out as much water as possible for the best texture
- Adjust garlic and seasoning to taste
- Use fresh, young spinach for the best results
- Season while the spinach is still slightly warm for better flavor absorption
Serving Suggestions
Serve alongside:
- Steamed rice
- Grilled meats
- Other banchan
- Soups and stews
- As part of a Korean BBQ spread
Variations
- Apply this same seasoning to blanched watercress, Swiss chard, or other leafy greens
- Add a touch of gochugaru (Korean red pepper flakes) for heat
- Use salted shrimp (saeujeot) instead of soy sauce for a more traditional flavor
Nutrition Information
Per serving (approximate):
- Calories: 80
- Protein: 3g
- Iron: 15% DV
- Vitamin A: 110% DV
- Vitamin C: 25% DV
Note: Nutrition values are estimates and may vary based on specific ingredients used.
Storage
Store in an airtight container in the refrigerator for up to 3 days. The flavor often develops further overnight, though the texture is best when freshly made.
My Essential Korean Pantry contains several of these ingredients, specifically:
– Sempio Soy Sauce
– Kadoya Sesame Oil
– Shirakiku Roasted Sesame Seeds
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