Seasoned spinach (Sigeumchi namul)
Tender blanched spinach with a light sesame-garlic dressing. Drain it well before seasoning so the small side dish stays flavorful rather than watery.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
4 servings
Everyday kitchen measurements
For 4 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Fresh spinach is unavailable
- Use instead
- Baby bok choy
- Substitute quantity
- 1 of a 250 g packReference quantity: 250 g
Separate thick stems from leaves. Blanch stems for 60–90 seconds, then add leaves for 30–45 seconds until tender. Drain, cool, squeeze gently and dress with the same sauce. Texture is a little crisper.
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Substitute available
If Soy sauce is unavailable
- Use instead
- Regular light soy sauce or tamari
- Substitute quantity
- 1 small teaspoonReference quantity: 5 ml
Use the replacement amount shown, not extra salt. Saltiness varies, so taste only after cooking. Tamari still contains soy; check the label for wheat. Dark sweet soy sauce is not an equal replacement.
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Substitute available
If Toasted sesame oil is unavailable
- Use instead
- Unflavored neutral oil
- Substitute quantity
- 1 small teaspoonReference quantity: 5 ml
Use the replacement amount in the dressing, not an additional spoon of oil. It removes the toasted-sesame aroma but keeps a light coating. Skip sesame seeds too if you need a sesame-free dish.
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Optional
May be omitted. Skip its preparation and addition; cooking time is unchanged. The garlic aroma will be lighter. Omitting raw garlic in the seasoned vegetables gives a gentler flavor for children.
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Optional
May be omitted. Skip chopping and adding it; the main ingredient and cooking time stay the same. It supplies fresh onion aroma and green flecks.
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Optional
May be omitted. Skip the final sprinkle or mixing. It supplies a nutty finish but is not needed for the food to cook. Sesame is an allergen.
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Essential
Use the listed water for this stage. Blanching water is drained; braising water stays in the sauce. Add only small spoonfuls of hot water if a pan dries before the food is cooked.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Wash the spinach thoroughly and trim tough root ends. Keep tender stems. Finely chop the optional half scallion and prepare the garlic. Set a colander, a clean bowl of cold water and a cutting board nearby before heating the pot.
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Step 2
Bring 6 small paper cups water to a full boil in a roomy saucepan. Put in the spinach, stems first if they are thick. Gently push the leaves beneath the water and blanch uncovered for 45–60 seconds, until wilted and tender; thick stems may need a little longer.
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Step 3
Drain immediately into the colander, then cool in clean cold water or rinse briefly under cold running water. This stops the cooking. Do not leave the spinach sitting in the cooking water, which makes it limp and dull.
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Step 4
With clean hands, gently squeeze the cool spinach in small bundles until water no longer drips heavily. Do not crush it into a paste. Cut across the bundles into 3–4 cm lengths and loosen the pieces in a clean mixing bowl.
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Step 5
Add 1 small teaspoon soy sauce and 1 teaspoon toasted sesame oil. Add the optional ½ teaspoon garlic, chopped half scallion and 1 teaspoon sesame seeds. Toss gently with clean hands or tongs for 20–30 seconds so the stems and leaves are evenly seasoned.
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Step 6
Taste the drained, cooked spinach and divide into four small side portions. If it is dry, add only a few drops of water; do not pour in a cup. Serve with rice. For children omit the raw garlic if preferred and cut long stems shorter.
Finished dish
Best eaten the day it is made; use refrigerated leftovers within 1–2 days for texture. Contains sesame and soy; soy sauce may contain wheat. The finished spinach should be tender green, not a raw salad. Blanching water is drained, not part of the dressing. Use a small paper cup of 180 ml, a level ordinary eating spoon of about 15 ml and a small teaspoon of about 5 ml. Spoon and vegetable sizes vary; package weights are useful references. A quarter carrot or half onion is approximate. Photos show the original recipe including optional ingredients; replacements can change its appearance. These are small rice-side portions, not complete meals. Use clean serving utensils and keep the remaining batch separate. Put leftovers in shallow containers and refrigerate within 2 hours, or within 1 hour above 32°C, at 4°C or colder. If serving hot, reheat only the portion needed thoroughly to 74°C. Do not leave a lunchbox unrefrigerated all day.