Snack · 12 min · korean

Siggeumchi Namul

Dinner decisions, handled: Siggeumchi Namul pairs spinach with soy sauce for a 12-minute Korean snack.

✓ USDA-verified nutrition data

Ingredients

• 10 oz Spinach
• 1 tbsp Soy sauce
• 2 cloves Garlic
• 1 tbsp Sesame oil
• 1 tsp Sesame seeds
• 1/2 tsp Salt

Steps

1. Blanch the spinach in heavily salted boiling water for exactly 30 seconds — it should turn vivid green and just wilt.
2. Shock in ice water immediately, then squeeze out every drop of water you can; wet spinach dilutes the seasoning to nothing.
3. Toss with the soy sauce, garlic, and a pinch of salt, massaging it in with your hands so every leaf is coated.
4. Taste a leaf: it should be seasoned enough to eat on its own, since it will sit next to plain rice — add a few more drops of soy sauce if it tastes flat.
5. Finish with the sesame oil and sesame seeds, tossing once more, and serve at room temperature.

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