Korean Spinach Salad 2 Ways
This recipe showcases two delicious variations of Korean spinach salad, also known as Sigeumchi Namul. Both versions celebrate the simplicity of fresh spinach, enhanced with various seasonings and toppings. Perfect as a side dish or healthy snack, you can enjoy these salads separately or mix them for a colorful plate.
Equipment
- 1 large pot
- 1 strainer
- 2 mixing bowl
- 1 whisk or fork
- 1 frying pan
Ingredients
- 8 cups fresh spinach
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon sesame seeds
- Salt to taste salt
- 1 teaspoon gochugaru Korean red pepper flakes.
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame seeds
Instructions
- Rinse the fresh spinach under cold water. Drain well and set aside.
- In a large pot, bring water to a boil. Add the spinach and blanch for about 2-3 minutes until wilted and vibrant green.
- Remove the spinach with a strainer and immediately transfer it to a bowl of ice water to stop the cooking process. After a few minutes, drain again and gently squeeze out excess water.
- Divide the blanched spinach into two equal portions for each salad variation.
- For the Basic Spinach Salad: In a mixing bowl, combine sesame oil, soy sauce, minced garlic, and salt to taste. Add the blanched spinach and toss gently until well coated. Transfer to a serving dish and sprinkle with sesame seeds.
- For the Spicy Spinach Salad: In another mixing bowl, combine sesame oil, soy sauce, minced garlic, gochugaru, rice vinegar, and salt to taste. Toss the second portion of blanched spinach in this mixture. Transfer to a serving dish and sprinkle with toasted sesame seeds.
- Serve both salads chilled or at room temperature. Enjoy them together or separately!
Notes
Adjust the level of spiciness in the spicy salad by varying the amount of gochugaru to suit your taste.
This salad is best enjoyed fresh but can be stored in the refrigerator for up to two days.
Feel free to add other ingredients such as sliced cucumbers, chopped scallions, or a soft-boiled egg for added texture and flavor.