Sigeumchi Namul
This side dish relies on the quality of your sesame oil and the precision of your timing. Once the spinach hits the ice water, you stop the cooking immediately to preserve its texture and deep green color.
Don't over-process the leaves.
Spinach wilts rapidly. If you leave it in the boiling water for even a minute too long, the texture loses its snap.
- Large pot
- Colander
- Mixing bowl
- Tongs
What goes in.
- 1 lbfresh spinach, roots trimmed
- 1 tbsptoasted sesame oil
- 1 tspsoy sauce
- 1 clovegarlic, minced
- 1/2 tsptoasted sesame seeds
- 1 pinchfine sea salt
The ice bath finish
Submerging the blanched spinach in ice water is not optional; it locks in the chlorophyll and halts the carry-over heat that would otherwise ruin the texture.
The method.
Boil the water
Bring a large pot of water to a rolling boil. Add a pinch of salt.
Blanch
Submerge the spinach. Use your tongs to push it down. Remove it after exactly 30 seconds.
Shock
Transfer the spinach directly into a bowl of ice water. Let it sit until completely cool.
Squeeze
Drain the spinach and gather it in your hands. Squeeze firmly until almost all the water is removed.
Season
Loosen the clump in a mixing bowl. Add the soy sauce, minced garlic, sesame oil, and sesame seeds. Toss by hand to coat every leaf.
Other turns to take.
Spicy variation
Add a half-teaspoon of gochugaru (Korean chili flakes) to the seasoning mix for a subtle heat.
Doenjang style
Replace the soy sauce with a half-teaspoon of doenjang (fermented soybean paste) for an earthier flavor profile.
When it doesn't go to plan.
Use spinach with the red stems if you can find it; they are sweeter and hold their shape better.
If your spinach is particularly gritty, wash it in three changes of cold water before blanching.
Do not skip the step of squeezing the water out; excess liquid will dilute your seasonings.
The ones that keep coming up.
Can I use baby spinach?
You can, but reduce the blanching time to 15 seconds as it is much more delicate than standard bunch spinach.
How long does this keep in the fridge?
It is best consumed within 24 hours, as the garlic and soy sauce will eventually draw too much moisture out of the leaves.
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