Kоrean fоod is known for bright flavors , diverse ingredients and healthy dishes . It uses a lot of fresh vеggies , fermented foods and bаlanced tastes for a meal that makes you feel good . One key ingredient is spinаch — a lеafy green that brings color and lots of vitamins to the table . Spinach shows up in soups , stir-fries and in the well-loved side dish salad .
In this post youll learn about Korean Spinach Salad two ways . First is the classic Sigеumchi Namul which is a simple dish of blanched spinach mixed with soy sauce and sesame oil . The other version gives it a spicy twist with a gochujang sauce that adds heat and extra depth . Both recipes let you enjoy spinach in new tasty forms .
Understanding Korean Spinach Salad
Kоrean Spinach Salad , or Sigeumchi Namul , is a common banchan in Korea . Its really easy to make and you still taste that fresh green flavor . The spinach is tossed with garlic , soy sauce and sesame oil to make a savory dressing that sticks to every leaf . Many people love it as a side dish with rice or grilled meat .
Nutritional Benefits of Spinach
Spinach is a superfоod packed with vitamins and minerals . You get vitamin A for good vision , vitamin C for your immune system and vitamin K for blood clotting . It also has iron which helps carry oxygen in your blood and antіoxidants that fight free radicals . Plus it’s low in calories so you can eat it without worry . Adding spinach salad to your meals is a simple way to get more nutrients and keep things tasty .
Korean Spinach Salad Recipe 1: Traditional Sigeumchi Namul
Ingredients
- 300g fresh spinach
- 2 cloves garlic , minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- salt to taste
Directions
- Wash the spinach well under cold water and pull apart any stuck leaves . Throw away any wilted bits .
- Boil a pot of water then drop in the spinach for about 30 seconds until it turns bright green . Scoop it out and dunk it in iced water to stop cooking .
- Drain the spinach and squeeze out extra water . If you skip this the salad might get soggy .
- Mix garlic , soy sauce , sesame oil and a pinch of salt in a bowl . Stir it up until its combined .
- Toss the spinach with the dressing so every leaf gets covered . Top with toasted sesame seeds before serving .
Serving Suggestions
Serve this cold or at room temp as a banchan with steamed rice and other dishes . It goes great with grilled meat and cuts through heavy flavors .
Expert Advice
When picking spinach , choose leaves that are bright green and don’t have spots . You might try adding chopped green onions or a dash of chilі flakes to spice it up .
Korean Spinach Salad Recipe 2: Sigeumchi Namul with Spicy Gochujang Dressing
Ingredients
- 300g fresh spinach
- 2 cloves garlic , minced
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 tablespoon toasted sesame seeds
- salt to taste
- optional: sliced cucumber or radishes for crunch
Directions
- Wash the spinach just like before , removing any dirt .
- In a bowl combine gochujang , sesame oil , rice vinegar , garlic and salt . Mix until smooth .
- Blanch the spinach for 30 seconds then plunge into ice water to cool .
- Drain and squeeze out water , then toss the spinach with the spicy dressing . Add cucumber or radish if you like extra crunch .
- Sprinkle with sesame seeds and its ready to serve .
Serving Suggestions
This spicy version works great at barbecues or with other bold dishes . It can also be a nice side for heavier meals , giving a punch of flavor .
Expert Advice
If you want less heat , use a smaller amount of gochujang . You could also add a little ginger or a squeeze of lime to mix up the taste .
Comparison of the Two Recipes
The classic recipe lets the spinach flavor stay center stage with its simple soy sauce dressing . The spicy gochujang version brings heat and tang for a bolder taste .
Pick the mild one for family dinners or meal prep . If you want more kick or are serving spicy food , go for the gochujang salad to liven things up .
Frequently Asked Questions (FAQs)
What is the best way to store leftover Korean Spinach Salad?
Put leftovers in an airtight container in the fridge for up to two days . It tastes best fresh , but if you store it the flavors will blend even more . Keep any crunchy bits separate until you eat .
Can I use frozen spinach for these recipes?
You can , but fresh spinach has better texture and flavor . If you do use frozen , thaw it and squeeze out all the water before mixing it with the dressing .
How can I make the salad vegan or gluten-free?
Just swap soy sauce for tamari or a gluten-free soy sauce alternative . All the other ingredients are already plant-based .
What are some common additions to Korean Spinach Salad?
People often add green onions , toasted almonds or even sesame seeds for extra crunch . Some also like a pinch of chili flakes for heat .
Can I substitute ingredients in the recipes?
Sure , you can try low-sodium or gluten-free soy sauce , or use different oils like avocado or grapeseed . You could even mix in tofu or other proteins .
Conclusion
These two takes on Korean Spinach Salad show how versatile this green can be . The mild version is perfect for everyday meals , while the gochujang twist adds a fun kick . Try both and see which one becomes your favorite side dish .
Korean Spinach Salad 2 Ways
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 knife
- 1 cutting board
Ingredients
- 12 oz fresh spinach Used for both traditional and spicy versions.
- 2 tablespoons sesame oil Used in traditional version.
- 2 cloves garlic Minced, used in traditional version.
- 1 tablespoon soy sauce Used in both versions.
- 1 tablespoon sesame seeds Used for garnish in both versions.
- to taste salt Used in both versions.
- 1 tablespoon gochujang Korean chili paste, used in spicy version.
- 1 tablespoon rice vinegar Used in spicy version.
- 1 teaspoon honey Used in spicy version.
Instructions
- Boil a large pot of water and add a pinch of salt.
- Add the fresh spinach to the boiling water and blanch for about 2 minutes, until just wilted.
- Remove the spinach and transfer to a colander to drain. Rinse with cold water to stop the cooking process.
- In a mixing bowl, combine sesame oil, minced garlic, soy sauce, and a pinch of salt for the traditional version.
- Add the drained spinach to the mixing bowl and toss to combine.
- Sprinkle sesame seeds on top before serving the traditional spinach salad.
- In another mixing bowl, whisk together gochujang, rice vinegar, soy sauce, honey, sesame oil, and a pinch of salt for the spicy version.
- Add the drained spinach to the bowl with the spicy dressing and toss gently to coat.
- Sprinkle sesame seeds on top before serving the spicy spinach salad.
