Blanched Spinach with Sesame (Sigeumchi-namul)
This dish relies on the quality of your sesame oil and the speed of your technique. You want the spinach to yield to the heat without losing its integrity.
Don't overcook the leaves.
The spinach should still have a slight snap; if it turns slimy, it has been in the water too long. Have your ice bath ready before you even turn on the stove.
- Large pot
- Colander
- Mixing bowl
- Tongs
What goes in.
- 1 lbfresh spinach, washed thoroughly
- 1 tbsptoasted sesame oil
- 1 tbspsoy sauce
- 1 tsptoasted sesame seeds
- 1 clovegarlic, minced
- pinchfine sea salt
Stopping the carryover heat
Immediately plunging hot spinach into ice-cold water stops the cooking process instantly. If you skip this, the residual heat will turn your bright greens into dull, soft mush.
The method.
Prepare the water
Bring a large pot of salted water to a rolling boil. Prepare a separate bowl filled with cold water and a handful of ice cubes.
Blanch
Drop the spinach into the boiling water. Use tongs to submerge it. Boil for exactly 30 to 45 seconds—until the stems become slightly flexible.
Shock
Drain the spinach immediately into a colander and move it to the ice bath. Let it sit for 2 minutes.
Squeeze
Lift the spinach out of the water and squeeze it firmly in your hands to remove as much moisture as possible. The goal is a tight, dry bundle.
Season
Place the bundle in a bowl and loosen the leaves. Add the soy sauce, sesame oil, minced garlic, and salt. Toss thoroughly by hand until well coated, then sprinkle with sesame seeds.
Other turns to take.
Spicy Version
Add a half-teaspoon of gochugaru (Korean chili flakes) to the seasoning mix for a moderate heat.
Nutty Crunch
Crush the sesame seeds before adding them to release more oil and aroma.
When it doesn't go to plan.
Trim the tough ends of the stems if they look woody, but keep the stems attached to the leaves.
Use a light touch when seasoning; you want the flavor of the spinach to remain the focus.
If you are not eating it immediately, keep the dressing separate and add it right before serving to keep the leaves from drawing out excess water.
The ones that keep coming up.
Why is my spinach bitter?
Spinach can contain natural oxalates. Blanching in plenty of salted water helps mitigate this; ensure you are not under-salting the boiling water.
How long will this stay in the fridge?
It is best eaten within 24 hours. The flavor is freshest the moment it is tossed.
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