This Korean Spinach Salad (sigeumchi namul) is a light and nutritious side dish seasoned with garlic and sesame oil. A very simple and healthy recipe that can be made in under 10 minutes!
When you go to a Korean restaurant, you will most likely be served complimentary Korean banchan or side dishes.
There’s always a good variety, however, one of my favorite side dishes has got to be the Korean spinach salad. It’s the perfect complement to any Korean meal!
What is Korean Spinach Salad?
Korean spinach salad, known in Korean as sigeumchi namul, is a very traditional Korean side dish.
Fresh spinach is placed in boiled water for a quick boil then it is rinsed in cold water. It’s given a good squeeze to drain the excess water then seasoned with salt, garlic, sesame oil, and sesame seeds.
It’s a light yet flavorful dish that’s healthy and vegan friendly.
What ingredients do I need to make this Korean spinach side dish recipe?
- Spinach Leaves
- Garlic Clove
- Sesame Oil
- Salt
- Toasted Sesame Seed
What nutrients and health benefits are in spinach?
Spinach is a healthy staple to add to any diet.
It is packed with vitamins and minerals such as vitamin A, and vitamin C along with calcium, and potassium.
All these help support a healthy lifestyle and keep your immune system in tip-top shape!
Is Korean spinach different from regular spinach?
Korean spinach typically has thicker more crinkly leaves versus regular spinach. For this recipe, any type of spinach can be used.
Did you have any tips on making this Korean spinach salad recipe?
- Traditionally, both spinach leaves and stems are used for this recipe.
- Don’t overcook the spinach after boiling, make sure to run the spinach under cold water to stop the cooking process then drain out all the excess water with a nice squeeze.
- Korean spinach salad is traditionally served cold so place in the refrigerator before serving.
- Korean spinach banchan can last for up to one week in the refrigerator.
- Not a fan of spinach, use the same recipe with bean sprouts!
Looking for other side dish vegetable recipes?
- Bean Sprouts Stir Fry – Moyashi
- Garlic Kale Stir Fry
- Japanese Miso Mayo Vegetables
- Japanese Sunomono Cucumber Salad
- Japanese Cabbage Salad
Now, let’s get making this Korean Spinach Salad recipe!
- Prepping Time 3M
- Cook Time 5M
- Total Time 8M
- Net Carb/Serving~3g
- Servings 1
Ingredients
- 4-5 Cups of Spinach Leaves
- 1 Garlic Clove
- 2 tsp Sesame Oil
- 1/8 tsp Salt (to taste)
- 1 tsp Toasted Sesame Seed
Directions
1) Gather all the ingredients.
2) In a large stove top pan, add enough water to boil the spinach. Bring water to boil.
3) In the meantime, prepare and wash spinach as needed.
4) Grate garlic with a grater or garlic press and set aside.
5) Once water is boiling from step 2), add spinach leaves and boil for 75 seconds (or until spinach are cooked). Once 75 seconds has passed, rinse in cold water to stop the cooking process.
6) Drain and squeeze out any excess water from the spinach, cut the spinach into 1/2 inch length, loosen the spinach and transfer into a mixing bowl.
7) Combine Sesame Oil, salt, garlic and Toasted Sesame Seeds into mixing bowl and toss well. Salt to taste and keep stored in fridge until ready to serve.
Hope you enjoy your Korean Spinach Salad!
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Korean Spinach Salad
Ingredients
- 4-5 Cups Spinach Leaves
- 1 Clove Garlic
- 2 tsp Sesame Oil
- 1/8 tsp Salt to taste
- 1 tsp Toasted Sesame Seed
Instructions
- Gather all the ingredients.
- In a large stove top pan, add enough water to boil the spinach. Bring water to boil.
- In the meantime, prepare and wash spinach as needed.
- Grate garlic with a grater or garlic press and set aside.
- Once water is boiling from step 2), add spinach leaves and boil for 75 seconds (or until spinach are cooked). Once 75 seconds has passed, rinse in cold water to stop the cooking process.
- Drain and squeeze out any excess water from the spinach, cut the spinach into 1/2 inch length, loosen the spinach and transfer into a mixing bowl.
- Combine sesame oil, salt, garlic and sesame seeds into mixing bowl and toss well. Salt to taste and keep stored in fridge until ready to serve.
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