Sigeumchi-namul

Bright green spinach leaves, briefly blanched to stay tender yet firm. Toasted sesame oil provides a nutty richness that coats every bite.

• Prep time: 10 min
• Cook time: 2 min
• Difficulty: Easy
• Calories: 87
• Protein: 4 g
• Carbs: 5 g
• Fat: 5 g

Ingredients

• 500 g Spinach ( washed )
• 1 piece Garlic ( very finely minced )
• 1 tbsp Korean soy sauce
• 1 tbsp Sesame oil
• 1 tsp Sesame seed ( toasted )
• 1 pinch White sugar optional
• 1 pinch Gray sea salt

Instructions

1. Blanch the spinach

   Plunge the spinach into a large pot of boiling salted water. As soon as the leaves wilt and turn bright green, about 30 seconds, remove them immediately.

2. Cool and squeeze

   Run the spinach under cold water to stop the cooking. Squeeze them firmly between your hands to form a ball and extract all the water. It should feel dry to the touch.

3. Season

   Untangle the spinach ball in a bowl. Add the minced garlic, soy sauce, sesame oil, and sugar. Mix by hand so every leaf is well-coated and glossy.

Chef's tips

• The squeezing step is crucial: if the spinach is too wet, the sauce will be diluted and the dish will be bland.
• Do not cook the spinach for more than 30 seconds; they must remain vibrant green and not turn into mush.

Storage

Keep for 2 days in the fridge in an airtight container. Do not freeze, as the spinach will lose its texture.