Saturday, October 8, 2011

Korean Seasoned Spinach (Sigeumchi Namul)

 Remember Popeye?   I do cos i was called Olive, his girlfriend, for the longest ever.  I supposedly looked like her in my teens, skinny as a stick, tall with a small head.  Popeye, the cartoon character Popeye the Sailor Man ,  is portrayed as having a strong affinity for Spinach.  He squeezes cans of spinach into his mouth and instantly developed muscles and super strength  becoming physically stronger after consuming it. he may have been protecting himself against various illnesses as Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. 

Sigeumchi namul is a simple Korean side dish made with spinach. Namul is the general term that refers to a seasoned vegetable dish, and sigeumchi is spinach. There are many recipes to this dish.  Although the cooking method and seasonings vary, the vegetables are typically blanched first and then dressed with seasonings. This is my version of this side dish which i love to serve.


1 bunch spinach (about 10 ounces)
1 stalk spring onion - chopped
3 tsps soya sauce
1 clove garlic, minced
1/2  tsp rice vinegar
1/2 teaspoon sugar
1 tbsp sesame oil
1 tsp roasted sesame seeds
Salt and pepper to taste

Trim off the roots from the spinach. Wash thoroughly until there is no sand in the water.

Put a large pot of water, add a tsp salt and blanch the spinach briefly until wilted, 30 - 40 seconds.

Quickly remove the spinach from the pot and shock in cold iced water to stop the cooking.

Drain and gently squeeze out excess water.

Cut into 3-inch lengths.

Add the remaining ingredients and mix everything well by hand. Let the salad sit as it will take about 10 minutes for the flavor of the seasonings to seep into the spinach.

1 comment:

StephenC said...

I discovered you via One Perfect Bite. When I saw what you are doing I knew at once that I must follow you. I am very fond of Korean foods. I make kim chi on a regular basis. If you care to, check out by blog:

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