Korean Spinach Side Dish (Shigeumchi Namul) 시금치 나물

By Kimchimari · 20 min

Ingredients

Instructions

1. Trim off the root ends of the spinach if it has roots. Rinse the leaves in water a couple of times and drain.
2. Bring 6 cups of water to a boil with 1 Tbs sea salt or kosher salt. Chop the green onions.
3. Prepare a bowl of ice water beside the pot.
4. Blanch the spinach in the boiling water for about 1 minute, turning it gently with tongs. It is ready when the thickest stems bend easily with a little resistance.
5. Turn off the heat and move the spinach quickly into the ice water.
6. Once fully cooled, squeeze a handful at a time into a ball, pressing gently until no water drips out, taking care not to bruise it.
7. Separate the leaves in a mixing bowl, then season with 1/2 tsp Korean sea salt (or a little more than that of kosher salt), 2 tsp sesame oil, the chopped green onions and sesame seeds. Mix with your hands and taste, adding more salt if needed.

Summarized from Kimchimari's video. Watch it for the details.

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