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Siguemchi Namul (Korean Seasoned Spinach)

A recipe for Siguemchi Namul (Seasoned Spinach) from the cookbook, Judy Joo's Korean Soul Food.
Course Side Dish
Cuisine Korean
Keyword Korea, Korean, sesame, soy sauce, spinach
Prep Time 15 minutes
Cook Time 3 minutes
Resting Time: 1 hour
Total Time 1 hour 18 minutes
Servings 4 Servings


  • 450 grams (1 pound) mature spinach with stem and roots
  • Sea salt


  • 2 tablespoons roasted sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon spring onion finely chopped
  • 1 teaspoon roasted sesame seeds crushed
  • 1 teaspoon sagwa-shikcho Korean apple vinegar
  • 1 teaspoon brown sugar
  • 1 garlic clove grated or finely chopped
  • Black pepper freshly ground


  • Fill a large saucepan with water, salt well and bring to a boil. In a large bowl, prepare an ice bath.
  • Rinse the spinach with cold water to remove any dirt, especially around the roots. Remove any hairs from the roots. Cut the spinach into 7 cm (2 3/4 inch) long pieces. Keeping the purple roots intact. Split the roots in half horizontally and keep separately.
  • In a medium bowl, combine the dressing ingredients and stir until the sugar has dissolved. Set aside.
  • Blanch the spinach in two separate batches. In the boiling salt water, blanch the spinach stems with leaves until just wilted, about 1 minute, remove the spinach from the water and plunge in the ice bath. Repeat with the spinach stems with roots, but cook for 1-2 minutes before plunging into the ice bath. Remove from the ice bath, drain well and gently squeeze out any excess water.
  • Gently loosen the clumbs of spinach with your fingers and transfer to a bowl. Toss well with the dressing. Cover and chill for about an hour to allow the flavours to mellow before serving.