Korean Spinach Aspect Dish (Shigeumchi Namul)

Korean spinach aspect dish that’s amazingly scrumptious but so easy to make. This dish could be very calmly seasoned and cooked so the flavour and texture of the spinach might be totally appreciated and loved.

Korean Spinach Aspect Dish (Shigeumchi Namul 시금치 나물)

This Korean spinach aspect dish is how Koreans like to have greens. By letting the flavour of the vegetable shine with a quite simple traditional Korean taste mixture of sesame oil, good Korean sea salt and inexperienced onions. It’s one thing you may make as a aspect to any meal however can even use as a topping for Bibimbap.

I’ve been which means to share this recipe for years however by some means I simply was by no means capable of get to it. However this 12 months, I simply HAD to do it!! As a result of I grew my very own Korean spinach in my backyard for the primary time!!! YAY ME!!! BTW, that is the variability I grew, you should buy seeds from my Kimchimari store.

Whereas fascinated by spinach.. I noticed one fascinating factor.. Koreans often prepare dinner spinach and by no means actually eat them uncooked. And I believe that’s why the spinach that’s utilized in Korean cooking is one that’s extra fibrous and stands as much as cooking higher – it’s often of the Flat or Easy Leafed selection or a brief stout Savoy selection known as that grows by way of freezing winters. Within the US, the crinkly with round-edged Savoy spinach selection is extra generally out there or the flat leaves can be found in child spinach kind for salads.

Additionally, a factor to notice right here is that a complete bunch or two of spinach or 8 oz of it finally ends up making only one small aspect dish when it’s all cooked and finished. You may eat a considerable amount of spinach when they’re blanched and squeezed like under.

Right here’s an image that I took of the generally out there Savoy spinach leaf (on the left) which can also be largely known as Western Spinach (Seoyang Shigeumchi 서양시금치) in Korea vs Easy Leafed Korean spinach (on the correct) which can also be known as Jap or Asian Spinach (Dongyang Shigeumchi 동양시금치) in Korea.

After all, notice, that those I’ve under on the correct which have pointy leaves are JUST ONE TYPE of generally eaten spinach in Korea. Koreans additionally develop totally different varieties for summer season vs winter.

The summer season ones often have slender, longer stems and are gradual to bolt throughout sizzling temperatures. The winter varieties are often shorter, extra near the bottom but additionally have extra curly Savoy-type leaves. They both go Pohangcho 포항초 (identified to be grown in Pohang space) and Seomcho 섬초 (grown on islands).

After all, there’s a complete record of sorts inside every group of these and I can’t record all of them right here however the primary distinction is that the flat or clean leafed Korean spinach is extra appropriate for cooking whereas the curly Savoy spinach selection is a little more appropriate for contemporary or simply very gentle blanching or sauteeing.

The best way to make Korean Spinach Aspect Dish (Shigeumchi Namul)

Components

• 8 oz spinach (Korean flat-leaf most well-liked however American savoy additionally works)
• 1/2 tsp Korean sea salt (advantageous) – sub slightly greater than 1/2 tsp of Kosher salt
• 2 tsp sesame oil
• 1-2 inexperienced onions, chopped
• For blanching – 6 cups water + 1 Tbs Korean sea salt

Step-by-Step directions

1. Reduce the foundation ends off if it’s flat-leafed Korean spinach that comes with the roots. If it’s spinach with the foundation ends already reduce off then skip this step.
2. Rinse spinach leaves within the water a few instances and drain them to scrub off any dust.
3. Boil a pot of water with salt added. 1 Tbs sea salt or kosher salt to six cups of water.
4. Chop inexperienced onions.
5. Have a bowl of ice bathtub prepared subsequent to your pot of boiling water or within the sink.
6. Add spinach to boiling water and blanch for 1 min or so. A little bit roughly relying on how huge your spinach stems are. Utilizing a tong, gently flip the spinach so they’re evenly cooked.
7. Check doneness by bending the thickest a part of the spinach stems. In the event that they bend simply however with slightly resistance and it’s been about 1 min, then that you must cease cooking. Flip warmth off, and rapidly switch the blanched spinach into the ice bathtub.
8. As soon as the spinach is totally cooled, take a handful out of the water and make a ball between your fingers, gently squeezing extra water out. Squeeze and press gently till no water drips from them. Take care to not bruise it an excessive amount of since cooked spinach is kind of tender.
9. In a mixing bowl, add the spinach then loosen them and separate the leaves so they are going to be evenly seasoned.
10. Season spinach with sea salt, sesame oil, chopped inexperienced onions and sesame seeds. Combine them effectively together with your fingers. Style and see if that you must add extra salt and alter. And there you go!

2 min video for Korean spinach aspect dish

9 MIN (totally narrated) YT video of HOW to make Shigeumchi Namul

I clarify about variations in spinach and different vital recommendations on the right way to make the dish efficiently.