Spinach (Korean Sigumchi Namul)

Sigumchi namul is one of the most essential Korean banchan, those small side dishes that fill the table alongside rice and soup.

Fresh spinach gets steamed just until tender, squeezed dry, and dressed with a nutty mixture of soy sauce, sesame oil, toasted sesame seeds, crushed garlic, sugar, and a splash of white vinegar.

The seasoning hits every note: salty, sweet, nutty, and bright.

It takes just minutes to prepare and tastes even better after sitting in the fridge for a few hours as the flavors soak into the greens.

Kitchen Tips

• Steam the spinach briefly. You want it just wilted and still bright green, not mushy and olive-colored.
• Squeeze out as much water as you possibly can after steaming. Korean namul should be seasoned, not waterlogged.
• Cut the spinach coarsely. Big enough to pick up with chopsticks, small enough that each piece is well coated.
• For extra depth, try the variation with Chang (Korean meat sauce) instead of the standard seasoning.
• Toast the sesame seeds in a dry pan for a more intense nutty aroma.