February 16, 2020

A tasty way to enjoy spinach by itself as a salad or as a side dish with other Korean cuisines. Very light, tasty, low calorie and healthy vegetable dish!

Personally, I am a huge fan of vegetables, in any type of form: raw, steamed, seasoned, stir-fried etc. I could probably go Vegan if I really wanted to, however, my tiny body needs more protein here and there. LOL. Growing up in Korea, I remember consuming a lot of vegetables, more than meat. They were affordable, stable side dishes for many Koreans. I am still in awe, even until this day, how Korean grandmothers always knew how to use the right number of seasonings to transform simple vegetables, like spinach, into top stars of the dinner table!

what is shigeumchi namul? banchan?

So today, let’s talk about a dish called ‘shigeumchi namul banchan’. Literal translation, shigeumchi=spinach, namul=grass, leaves, vegetables, banchan=side dish. In Korea there are so many different types of ‘namul’, I don’t even think I can name all of them! Spinach/Shigeumchi Namul is one of the most popular namul, next to bean sprout. It can be eaten alone as a sidedish or combined into other main dishes, like bibimbop, kimbop or japchae to name a few.

how do you make shiguemchi namul?

Shigeumchi Namul banchan is made by blanching fresh spinach and then seasoned to bring out it’s best flavor. It is typically enjoyed cold as a side dish and goes well with other Korean dishes. Spinach generally does not have much flavor, but when paired with the right seasonings, like fresh minced garlic, sesame oil, and little bit of salt, it totally changes everything! On top of that, when you bite into it’s fresh, crunchy texture, it’s a game changer I tell you!

First: Wash & trim the ends. Chop in half lengthwise.

Second: Blanch in salt water.

Third: Dunk in ice cold water to stop cooking process & bring out the color.

Fourth: Squeeze the water out and leave in strainer.

Fifth: Add seasoning & marinate.

Is there a proper way to marinate?

Most Koreans use this term called ‘jo-mul jo-mul’ when marinating food in general. It means to keep handlng with your hand carefully and gently. It’s like a description of an action if you will but it’s not a verb. LOL. Anyway, I usually like to use my thin disposable food gloves and gently work the seasonings into the spinach. As you can see in the photo, I am doing the up and down motion, sort of like tossing a salad. This helps in spreading out the seasonings evenly. I recommend tasting your spinach before adding the sesame oil. Once the oil is added, it’s harder to taste the salt level.

how long does the namul last?

Shigeumchi namul tastes the best on the day it’s made. You can keep it in the fridge for about 2 days during the warmer months and up to 3 days in the colder months. However, the more water content left in the spinach can also decrease it’s freshness. My advise is to eat them fresh, within 2 days!! LOL.

which type of spinach is used for this recipe?

For this recipe, I used Chinese Spinach. These are quite long lengthwise with huge leaves and thick stems. Hence it required more chopping and squeezing after blanching. These are also more tougher in texture and stronger in flavor than other spinach. If you plan to use the Korean spinach or baby spinach, you may cut back on the blanching time to 30 seconds and adjust the salt amount as well.

did you enjoy this shigeumchi namul recipe?

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