Korean Spinach Salad 2 Ways
This recipe presents two delightful variations of Korean Spinach Salad, also known as Sigeumchi Namul. Rich in flavor and nutrients, this salad is a perfect side dish to accompany any meal. Each method highlights different seasonings to showcase the versatility of fresh spinach.
Equipment
- 1 large pot
- 1 bowl
- 1 strainer
- 1 mixing bowl
- 1 whisk
Ingredients
- 300 g fresh spinach
- 2 tablespoons soy sauce (30ml)
- 1 tablespoon sesame oil (15ml)
- 1 clove garlic, minced
- 1 tablespoon toasted sesame seeds (10g)
- to taste Salt
- 2 tablespoons gochugaru (Korean red pepper flakes, 30g)
- 2 tablespoons rice vinegar (30ml)
Instructions
- Bring a large pot of water to a boil. Add a pinch of salt to the boiling water.
- Add the fresh spinach to the boiling water and blanch for 30 seconds to 1 minute until tender but still vibrant green.
- Using a strainer, remove the spinach and immediately immerse it in cold water to stop the cooking process. Drain well and gently squeeze out excess water.
- For the Classic Version: In a mixing bowl, combine soy sauce, sesame oil, minced garlic, and salt. Add the drained spinach and mix well. Sprinkle with toasted sesame seeds before serving.
- For the Spicy Version: In a mixing bowl, combine gochugaru, rice vinegar, sesame oil, minced garlic, and salt. Add the drained spinach and mix thoroughly. Top with toasted sesame seeds before serving.
- Serve immediately or refrigerate for up to a day for flavors to meld.
Notes
You can adjust the garlic and sesame oil according to your taste preference. This salad can be enjoyed fresh or as a cold dish after chilling in the refrigerator. For added texture, consider adding sliced cucumbers or radishes.