Spinach Sigeumchi Namul Recipe

This Korean spinach recipe or sigeumchi namul recipe transforms spinach (sigeumchi) into one of our favourite foods. We love it on the side of almost any Korean meal, or even served as a starter or light lunch. The balance of soy, sesame, oil and garlic is wonderful, and could be used to dress other steamed vegetables. Be warned, the garlic is raw and pungent - not a recipe for just before date-night!

Ingredients Serves: 1

  • 400g to 450g leaf spinach
  • 2 spring onions, finely sliced on the diagonal
  • 3 cloves garlic, crushed
  • 1 tbsp sesame oil
  • 2 tbsp light soy sauce
  • 1 tbsp sesame seeds
  • Additional sesame seeds to garnish


  1. Wilt the spinach in boiling water for 1 minute. When cooked, cool quickly by plunging the drained leaves into a bowl of ice cold water, and then rinse in several changes of cold water until cold. Squeeze dry and slice into 1 inch widths. Set aside.
  2. In a large mixing bowl, prepare the dressing. Mix together the spring onion, garlic, sesame oil, soy sauce and sesame seeds. Toss together with the spinach, and garnished with additional sesame seeds to serve.
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Embrace Korean spice with Gochugaru, which will bring both colour and heat to your food. See our detailed introduction to Korean banchan, namul, and cold Korean salad recipes here.

1 comment

  • Can you do this with frozen spinach?

    T on

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