Korean Spinach (Sigeumchi Namal)
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For your next Asian home cooked meal add this easy Korean Spinach recipe to authenticate your dish. Simple recipe with simple ingredients.
Korean Spinach Recipe
Ingredients
- 2 bunches of fresh spinach
- 5 whole Baby Bella mushrooms sliced
- 2 Tablespoons sesame oil
- 1 Tablespoon low sodium soy sauce
- 3 cloves garlic minced
- 1 Tablespoon sesame seeds toasted
- 2 green onions sliced
- 1/2 teaspoon salt (optional)
Instructions
Prepare Spinach
The first step is to make sure the spinach is clean and grit free. Rinse well under water and set aside. Remove any dark green and soft pieces. Grab a bunch of spinach and trim ends.
Toast Sesame Seeds
If you can’t find toasted sesame seeds it is super easy to make them. If you’re just not up to making toasted sesame seeds you can always purchase them or find toasted sesame seeds on Amazon here. To make your own just place the regular untoasted seeds in a small skillet. Cook seeds in pan over medium high heat stirring constantly until the seeds reach desired brownness. Remove from heat setting and set aside. I recommend placing the toasted seeds into a paper bowl until ready to use. Removing them from the pan will keep the seeds from cooking while cooling.
Prepare Ice Bath
Before blanching or flash cooking the spinach prepare an ice bath. Place a large amount of ice in a bowl and add water and set aside. It is important to not skip this step. Putting the blanched spinach in the ice bath will keep the spinach from continuing to cook while cooling and also helps to keep a bright brilliant green color.
Blanch or Flash Cook Spinach
Blanching or flash cooking spinach can be done in two-to-three steps depending on the size pot being used.
Then prepare a medium to large pot filled half full with tap water. Place the pot over high heat. Allow water to get steamy hot but do not bring to a boil. Add a handful of fresh spinach to the steamy water making sure all pieces of the spinach are submerged in the hot water. Allow to cook for 10 seconds.
Ice Bath
Immediately transfer spinach into ice bath. Complete remaining spinach using this same process. When all the spinach has been blanched and cooled in the ice bath gently reach in and grab a bunch of spinach and remove excess water by gently squeezing. Toss the water in the pan down the drain and set aside.
Season Spinach
Use the same pan in which the spinach was blanched and add the sesame oil, soy sauce, mushrooms, garlic, salt (if using) and green onions. Cook over medium heat for one minute or until the garlic becomes fragrant. Add spinach and stir until all ingredients are incorporated cooking for two more minutes. Sprinkle with toasted sesame seeds, serve and enjoy!
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING KOREAN SPINACH AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Korean Spinach
For your next Asian home cooked meal add this easy Korean Spinach recipe to authenticate your dish. Simple recipe with simple ingredients.
Ingredients
- 2 bunches fresh spinach
- 5 whole Baby Bella mushrooms sliced
- 2 Tablespoons sesame oil
- 1 Tablespoon low sodium soy sauce
- 3 cloves garlic minced
- 1 Tablespoon sesame seeds toasted
- 2 green onions sliced
- 1/2 teaspoon salt (optional)
Instructions
-
Prepare Spinach
The first step is to make sure the spinach is clean and grit free. Rinse well under water and set aside. Remove any dark green and soft pieces. Grab a bunch of spinach and trim ends.
-
Toast Sesame Seeds
If you can’t find toasted sesame seeds it is super easy to make them. If you’re just not up to making toasted sesame seeds you can always purchase them or find toasted sesame seeds on Amazon here. To make your own just place the regular untoasted seeds in a small skillet. Cook seeds in pan over medium high heat stirring constantly until the seeds reach desired brownness. Remove from heat setting and set aside. I recommend placing the toasted seeds into a paper bowl until ready to use. Removing them from the pan will keep the seeds from cooking while cooling.
-
Prepare Ice Bath
Before blanching or flash cooking the spinach prepare an ice bath. Place a large amount of ice in a bowl and add water and set aside. It is important to not skip this step. Putting the blanched spinach in the ice bath will keep the spinach from continuing to cook while cooling and also helps to keep a bright brilliant green color.
-
Blanch or Flash Cook Spinach
Blanching or flash cooking spinach can be done in two-to-three steps depending on the size pot being used.
Then prepare a medium to large pot filled half full with tap water. Place the pot over high heat. Allow water to get steamy hot but do not bring to a boil. Add a handful of fresh spinach to the steamy water making sure all pieces of the spinach are submerged in the hot water. Allow to cook for 10 seconds.
-
Ice Bath
Immediately transfer spinach into ice bath. Complete remaining spinach using this same process. When all the spinach has been blanched and cooled in the ice bath gently reach in and grab a bunch of spinach and remove excess water by gently squeezing. Toss the water in the pan down the drain and set aside.
-
Season Spinach
Use the same pan in which the spinach was blanched and add the sesame oil, soy sauce, mushrooms, garlic, salt (if using) and green onions. Cook over medium heat for one minute or until the garlic becomes fragrant. Add spinach and stir until all ingredients are incorporated cooking for two more minutes. Sprinkle with toasted sesame seeds, serve and enjoy!
