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Simply Seasoned Korean Spinach Salad

Easy Korean spinach salad recipe! 

Simply Seasoned Korean Spinach Salad (Sigeumchi Namul) | MyKoreanKitchen.com

Today’s recipe is a very simple version of a Korean spinach salad dish (Sigeumchi Namul banchan 시금치 나물 반찬). It’s very easy and super quick to make.

There are a couple of ways to make this spinach side dish, but the recipe I’m about to share here is mainly reliant on salt, garlic and sesame oil as a seasoning.

To people who are used to a stronger taste, it might taste a bit bland, but what can I say! This is the healthy way of eating!

Spinach salad made using this recipe is also well suited to accompany Bibimbap and Kimbap. I hope you like it!

How to make Korean spinach salad (Video tutorial)

 

Ingredients for 4 to 5 servings as a side dish

Main

  • 250g (0.6 pounds) English spinach (or baby spinach)
  • 1 tsp fine sea salt, to add to the water
  • 6 cups water, to boil

Seasoning sauce

*1 Tbsp = 15 ml, 1 Cup = 250 ml

Steps

1.Trim the spinach roots (if any) and wash the spinach in cold water thoroughly.

Simply Seasoned Korean Spinach Salad (Sigeumchi Namul) | MyKoreanKitchen.com
2.Boil the water in a pot/sauce pan for 5 to 7 mins. Add the salt (1 tsp). Once the water starts to boil, plunge the spinach into the pot and leave it for 30 seconds.

Simply Seasoned Korean Spinach Salad (Sigeumchi Namul) | MyKoreanKitchen.com
3.Drain the boiled water away and run cold water on the spinach for 1-2 minutes.

Simply Seasoned Korean Spinach Salad (Sigeumchi Namul) | MyKoreanKitchen.com
4.Squeeze the spinach to remove excess water.

5. Cut the spinach into 2-3 pieces with a knife. (If you are using baby spinach, you can skip this step.)

Simply Seasoned Korean Spinach Salad (Sigeumchi Namul) | MyKoreanKitchen.com

6.Add the seasoning sauce and mix well with your hands.

Simply Seasoned Korean Spinach Salad (Sigeumchi Namul) | MyKoreanKitchen.com
7.Serve it on a plate and enjoy.

Simply Seasoned Korean Spinach Salad (Sigeumchi Namul) | MyKoreanKitchen.com


Simply Seasoned Korean Spinach Salad (Sigeumchi Namul) | MyKoreanKitchen.com

Simply Seasoned Korean Spinach Salad

Easy Korean spinach salad recipe
5 from 12 votes
Print Pin Rate
Course: Side dishes
Cuisine: Korean
Keyword: korean spinach, salad
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 48kcal
Author: Sue | My Korean Kitchen

Ingredients

Main

  • 250 g English spinach or baby spinach
  • 1 tsp fine sea salt , to add to the water
  • 6 cups water to boil

Seasoning sauce

  • 1 tsp green onion , finely chopped
  • 1/2 tsp minced garlic
  • 1/4 tsp fine sea salt or to taste
  • 1 tsp toasted sesame seeds
  • 1 Tbsp sesame oil

Instructions

  • Trim the spinach roots (if any) and wash the spinach in cold water thoroughly.
  • Boil the water in a pot/sauce pan for 5 to 7 mins. Add the salt (1 tsp). Once the water starts to boil, plunge the spinach into the pot and leave it for 30 seconds.
  • Drain the boiled water away and run cold water on the spinach for 1-2 minutes.
  • Squeeze the spinach to remove excess water.
  • Cut the spinach into 2-3 pieces with a knife. (If you are using baby spinach, you can skip this step.)
  • Add the seasoning sauce and mix well with your hands.
  • Serve it on a plate and enjoy.

Notes

1 Tbsp = 15 ml, 1 Cup = 250 ml

Nutrition

Calories: 48kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Sodium: 795mg | Potassium: 348mg | Fiber: 1g | Vitamin A: 5860IU | Vitamin C: 17.6mg | Calcium: 78mg | Iron: 1.8mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: May 20, 2019
Sue and My Korean Kitchen Profile

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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41 thoughts on “Simply Seasoned Korean Spinach Salad”

  1. Should this be served hot or cold with bibimbap? Same question about bean sprouts. I want to know whether I can make this in advance.

    Reply
    • You can serve either warm or cold. Same goes for bean sprouts. So, you can definitely make those two in advance. If you’re worried about eating coldish food, you can turn your bibimbap into dolsot bibimbap. You can refer my recipe here (https://mykoreankitchen.com/dolsot-bibimbap/) for the extra tips. You can even make dolsot bibimbap with a cast iron skillet too. Hope this helps!

      Reply
  2. Do you have a recipe for Korean Salad without cooking the spinach? Can I just use the same ingredients as your heated salad?

    Reply
  3. I just made this and it is delicious! I teach EFL in Seoul and eat this at restaurants, but never made it myself. This is the first recipe that tastes just like the 반찬 from my favorite 식당’s in 서을!

    Reply
    • Terribly sorry about the very late reply, Shannon. I don’t know how I missed it. I’m very glad to hear that! Thanks for trying out my recipe!

      Reply
  4. i’m trying this now for a party where korean short ribs are being served. i’m just wondering how long it keeps for if you can’t plate it right after cooking? can i store it in the fridge after making it befor taking it to the party? i mean, by the time you respond, i will have already tried this so i guess if you’re not sure we’ll just have to see what happens!

    Reply
    • 🙂 Hi Leslie, Yes you can make it then store in the fridge before serving it. It should be OK in the fridge for 1-2 days. But as you know eating it soon after is always the best! My mum used to store it up to 3-5 days, it was still OK but certainly it didn’t taste the same as the freshly made one. I hope your party goes well!

      Reply
      • thanks so much for your quick response! i quadrupled the recipe for the party and it still looks SO tiny. oh spinach, you’re so tricky. i’m actually going to add more because i think i got a little excited with the garlic-it’s really spicy! but the overall flavor is really good. i will certainly make this again!

        Reply
  5. OMG, Congratulations Sue!!! You are amazing. I don’t know if I could pull off blogging when I was 7 weeks away! Great job keeping up with blog and preparation for baby. I can’t wait to hear the news! You must be SUPER excited to meet the baby…. 🙂 It’s a lot of work but so worth it. Enjoy having the baby in tummy~~~! 🙂 Love the korean spinach salad. I can eat this a lot at once!

    Reply
  6. Congratulations, Sue! You are very brave to cook such amazing dishes now. I love this salad. It sounds simple indeed, but for me garlic and sesame guarantee a wonderful taste.

    Reply
    • Glad to hear you love Korean food! I love Indian food too, though I’m not very good at re-creating Indian food in my home. lol Thanks for stopping by.

      Reply
  7. ooh!! Congrats congrats! Must be a super exciting time for you now. The blog is the least of your priorities now. Take good care of yourself and baby! Also, we love to have spinach over here. I usually only saute it with garlic and salt or make a soup out of it. I’d like to use scallions and sesame seeds on my nest batch. 🙂

    Reply
    • Thanks Hyosun! I’m glad about having this baby in winter too. No swelling to worry about from the heat. 🙂 Though, our house is pretty cold in the morning and at night at the moment. Hopefully the weather warms up fast from end of July.

      Reply
  8. I already said congrats! I am excited for your new bundle of joy! Enjoy and relax especially now…blog will not run away and we will wait for you to start sharing recipes again. I love spinach and your salad looks delicious! Take care!

    Reply
  9. Congratulations! How exciting! A baby brings so much joy in life. Sounds like you are in your last trimester so take things easy, Sue. It is hard to move around fast with the extra weight in your tummy, and very tiring at the end of the day. Your spinach looks lovely.

    Reply
    • Thanks Holly! I should (more likely ‘will have to’) take things slowly from now on. 🙂 So far, I’ve been blessed as I didn’t have any morning sickness or serious discomfort. Thanks for stopping by!

      Reply

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