Sigeumchi-namul
시금치나물
Blanched spinach squeezed dry and seasoned with sesame — the other namul that lives in bibimbap.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: 시금치나물.
- Prep
- 8 min
- Cook
- 3 min
- Rest
- None
- Total
- 11 min
- Difficulty
- Very easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Sigeumchi-namul is spinach, not a salad. You blanch it, squeeze it like you mean it, and toss with sesame oil, garlic and soy. Water left in the greens is how the bowl goes dull. This is also how you stock a fridge with banchan on Sunday.
What you'll need
6 ingredients. Tap each one once it's out on the bench.
Ingredients
- Spinach300 g
- Toasted sesame oil15 ml
- Soy sauce4.9 ml
- Garlic1 clove
- Salt1 pinch
- Sesame seed4.9 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Blanch spinach 30–60 seconds in salted boiling water. Shock in cold water. Squeeze until almost dry, then cut into short lengths.
4 min
Step 2
Toss with sesame oil, soy, garlic, salt and seeds. Taste. It should smell toasted, not wet.
Nutrition
Per serving · estimate
- Calories
- 50 kcal
- Protein
- 2.5 g
- Carbs
- 3.3 g
- Fat
- 3.7 g
- Saturated fat
- 0.6 g
- Fibre
- 1.8 g
- Sugar
- 0.3 g
- Sodium
- 239 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Sesame
- Soy
- Wheat
- Vegetarian
- Vegan
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 10 November.
Substitutions
Spinach → Other tender greens
Call it namul, name the green.
Tips
- Stems are fine if they are tender. Woody supermarket stems can be trimmed.
- Make a double batch. It keeps two days.
History & culture
Bibimbap, dosirak, and the everyday table. English spinach works; so does a bunch of cheap leaves.
Seasoned greens are older than any restaurant menu. The sesame-garlic formula is the modern home standard.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Sigeumchi-namul take?
11 min all in — 8 min prep, 3 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Very easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Sesame, Soy, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan.
8 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 pinch.
How much toasted sesame oil?
1 tbsp of Toasted sesame oil.
How much soy sauce?
1 tsp of Soy sauce.
What can I use instead?
Spinach → Other tender greens. Call it namul, name the green.
Any tips from this recipe?
Stems are fine if they are tender. Woody supermarket stems can be trimmed. Make a double batch. It keeps two days.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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