Korean Seasoned Spinach

Carolyn Haas


Lots of fresh spinach has been available here all winter from an organic farmer with a green house! Here's a Korean take on spinach called Sigumchi Namul, to be used as a side dish.


★★★★★ 3 votes

5 Min
10 Min
Stove Top


  • 1/2 lb
    spinach, fresh
  • 1 Tbsp
    soy sauce
  • 1/2 Tbsp
    sesame oil
  • 1/2 Tbsp
    sesame seeds
  • 1/2 Tbsp
    sesame salt (or use an extra teaspoon of soy sauce and 1/2 teaspoon salt)
  • 1 clove
    minced garlic
  • 1 tsp

How to Make Korean Seasoned Spinach


  1. Blanch the spinach in boiling water for 30 seconds. Remove the spinach quickly, place in colander and run cold water through it. Remove water by squeezing or use a salad spinner.
  2. Mix the soy sauce, sesame oil, seeds, salt, garlic, and sugar together. Pour into the spinach and toss lightly until well mixed. Serve.

Printable Recipe Card

About Korean Seasoned Spinach

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Korean

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