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Korean side-spinach (sigeumchi namul)

Published on main, spring, summer, fall


  • 8 ounces spinach, cleaned and washed
  • 1 garlic clove, minced
  • 1 green onion, chopped
  • 1.5 tsp soy sauce
  • 1.5 tsp toasted sesame oil
  • 2 tsp toasted sesame seeds
  • Silgochu, Korean dried shredded red pepperoptional


  1. Blanch the spinach for 30 seconds to 1 minute with lid off, stirring with a wooden spoon.
  2. Strain the spinach and rinse in cold water a couple of times to remove any residual dirt.
  3. Squeeze out excess water and cut a few times into bite size pieces.
  4. Mix the spinach with garlic, green onion, soy sauce, toasted sesame oil, and sesame seeds in a mixing bowl by hand.
  5. Transfer to a bowl or plate and garnish with silgochu, if used.
  6. Serve with rice.

Adapted from this original recipe