Korean Spinach Banchan (Sigeumchi Namul)

Pro tips

• Squeeze the blanched spinach firmly in a clean kitchen towel to remove excess moisture—this prevents the dish from becoming watery and lets seasonings cling better.
• Toast whole sesame seeds in a dry pan over medium heat for 2–3 minutes until fragrant, then grind just before serving for maximum flavor.
• Use good-quality sesame oil (toasted, not refined); it's the backbone of the dish and a little goes a long way.
• Blanch in salted boiling water and don't skip the ice bath to stop cooking and set the bright green color.

Substitutions

• Frozen spinach → Fresh spinach (thaw and squeeze dry; skip blanching)
• Sesame oil → Roasted peanut oil (changes flavor but keeps nuttiness)
• Soy sauce → Tamari or coconut aminos (gluten-free options)

Storage & make-ahead

Store in an airtight container in the fridge for up to 2 days. Serve cold or at room temperature; do not reheat.

Can I make sigeumchi namul ahead of time?

Yes. Make it up to 2 days ahead and store in an airtight container in the fridge. Serve cold or at room temperature.

How long should I blanch the spinach?

Blanch for 1–2 minutes until just tender. Over-blanching makes it mushy; under-blanching leaves it tough.

Can I use frozen spinach instead of fresh?

Yes. Thaw, squeeze out excess water thoroughly, then skip the blanching step and toss directly with garlic, soy sauce, and sesame oil.

Is this dish vegetarian and vegan?

Yes, it's naturally vegan when made with standard soy sauce. Use tamari for a gluten-free version.

What is toasted sesame seeds and can I skip it?

Toasted sesame seeds add nuttiness and texture. You can omit it, but it's a defining flavor of the dish—worth sourcing.