A Korean meal contains several quick and easy to prepare cold dishes that can be prepared in advance. Like this Korean side dish: spinach with sesame, sigeumchi namul.
Which spinach for this Korean side dish
For this dish I use a large bag of “normal” spinach from the supermarket. Asian spinach has somewhat stronger stems and therefore more bite, but the taste is basically the same. So I save myself a search through far-away stores.
To have a nice bite with normal spinach it is important that you:
- blanch the spinach for a very short time
- end this cooking process immediately by rinsing the spinach with cold water
- squeeze the moisture out of the spinach.
- Massage the sauce into the dried spinach. You do not want the sauce to be diluted with cooking liquid.
Not a spinach lover?
Replace spinach with a vegetable such as bok choy, bean sprouts or even romaine lettuce. Blanch firmer vegetables for longer. Long enough to make them softer and so easy to pinch dry, but not so long that they lose their bite!
Vegetables such as courgettes and aubergines or tubers are not suitable.
What does it combine with?
This dish combines well with pork (or tofu) in Korean chili paste and rice. Due to the fairly neutral flavours, this vegetable dish is also suitable as a side dish with the Chinese five spice bacon dish or steamed tofu with oyster mushrooms.
You have some left? Make a delicious sandwich the next day:
Spread two slices of (sourdough) bread thinly with Korean chili paste and spread with spinach and feta. Just under the grill or in the sandwich iron and your spicy spinach sandwich is ready.Print
Easy Korean Side Dish: Spinach With Sesame
A Korean meal contains several quick and easy to prepare cold side dishes that can be prepared in advance. Such as this spinach dish, sigeumchi namul. The dressing is easy to make and gives the spinach a subtle sesame flavour. This cold spinach dish is perfect for a summer picnic.
- Prep Time: 4
- Cook Time: 1
- Total Time: 5 minutes
- Yield: 4 1x
- Category: vegetable side dish cold
- Method: blanching and mixing
- Cuisine: Korean
- 450–500 gr of washed spinach 1
- 2 small spring onions, chopped
- 2 or 3 cloves of garlic, finely chopped or pressed
- 1 tsp roasted white sesame seeds
- 1 tbsp soy sauce 2
- 2 tsp sesame oil, roasted in a dry pan
- If you want to make the sauce salty:
- Salt and/or white miso to taste
- Prepare a large colander and a mixing bowl.
- Boil 0.5 l water in a pan.
- As soon as the water boils, add the spinach in parts to the pan. Stir the spinach until it is just soft. This takes around 20 seconds or even less.
- Scoop the spinach into the colander and rinse under a cold tap to stop the cooking process.
- Squeeze the excess liquid out of a handful of spinach and place the dry spinach in the mixing bowl.
- Repeat with the rest of the spinach.
- Mix all ingredients for the sauce. Massage the sauce into the spinach.
- Scoop this loosely in a bowl and serve. The spinach can also be eaten the next day.
- I used plain spinach from the supermarket. If you want to make this dish with Chinese spinach or other firmer vegetables, adjust the cooking time. Blanch until the vegetables are al dente. Cut a longer type of vegetable into pieces if necessary.
- Gluten-free: replace regular soy sauce with tamari.
Keywords: Easy, fast, spinach, Korean, side dish, sesame