Korean Spinach Side Dish (Sigeumchi Namul)

Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Servings: 3

This quick and flavorful Korean spinach salad is ready in under 5 minutes! With its savory, nutty flavor and crisp-tender texture, Sigeumchi Namul is a classic Korean side dish (banchan) that pairs beautifully with almost any meal.

Table of Contents

What is Sigeumchi Namul?

Sigeumchi Namul (시금치나물) is a popular Korean vegetable side dish made by blanching fresh spinach, cooling it in an ice bath, then seasoning it with soy sauce, garlic, green onion, sesame oil, and sesame seeds. It’s typically served cold or at room temperature and can be enjoyed on its own or as part of dishes like bibimbap, kimbap, or japchae.

The best part? It takes just minutes to prepare and uses simple pantry-friendly ingredients.

Ingredients You’ll Need

Spinach – Use regular spinach bunches with stems, not baby spinach, for the best texture.

Garlic – Finely minced for a bold aromatic kick.
Green Onion – Adds freshness and mild onion flavor.
Soy Sauce – Provides salty, umami depth.

Salt – Enhances the natural flavor of spinach.
Toasted Sesame Oil – For that signature nutty aroma.
Toasted Sesame Seeds – Adds texture and extra nutty flavor.

Possible Substitutions & Additions

Substitutions

Spinach → Swap with baby bok choy or kale.
Soy sauce → Use tamari or liquid aminos for gluten-free.

Additions

Add heat with 1–2 teaspoons of gochugaru (Korean chili flakes).

How to Make Korean Spinach Side Dish

Trim the Spinach – Remove the ends and cut into 2-inch pieces.

Blanch – Bring a pot of salted water to boil. Add spinach and cook for about 30 seconds, just until wilted.
Cool & Drain – Transfer spinach to an ice bath to stop cooking. Squeeze out as much water as possible.
Season – In a bowl, combine spinach with garlic, green onion, soy sauce, salt, sesame oil, and sesame seeds. Toss well.

Serve – Enjoy immediately or refrigerate for later.

Expert Tips for the Best Flavor

Don’t Overcook – Blanch for only 30 seconds to keep a slight crunch in the stems.
Ice Bath is Key – Stops cooking instantly and prevents sogginess.

Squeeze Well – Removing excess water helps the spinach absorb the seasoning.

Storage

Store in an airtight container in the fridge for up to 4 days. No need to reheat—this dish is meant to be enjoyed chilled or at room temperature.

Perfect Pairings

This spinach banchan pairs beautifully with:

Proteins: Bulgogi, gochujang chicken, galbi jjim, salmon.
Soups: Kimchi jjigae, tteok mandu guk, soft tofu stew.
Rice & Noodles: Kimchi fried rice, japchae, jjajangmyeon.

FAQ

Is it served hot or cold?
Cold or room temperature is traditional.

Can I make it ahead of time?
Yes! Make and refrigerate up to 4 days in advance.

Is it vegan?
Yes—naturally plant-based and dairy-free.

Korean Spinach Side Dish (Sigeumchi Namul) Recipe

Ingredients

1 bunch (10 oz) spinach, ends trimmed
1 garlic clove, minced

1 green onion, chopped
2 tsp soy sauce
⅛ tsp salt

2 tsp toasted sesame oil
2 tsp toasted sesame seeds

Instructions

Trim spinach and cut into 2-inch pieces.
Blanch in salted boiling water for 30 seconds.
Transfer to ice bath, then squeeze out water.

Toss with garlic, green onion, soy sauce, salt, sesame oil, and sesame seeds.
Serve and enjoy!