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Two bowls of Korean spinach salad, one savory with sesame seeds and one spicy with red gochujang sauce
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Korean Spinach Salad (Sigeumchi-namul) 2 Ways

Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 4 servings
Calories: 85kcal

Ingredients

  • 1 lb fresh spinach, stems trimmed
  • 1 tbsp coarse sea salt
  • 2 tbsp soy sauce
  • 2 cloves garlic , minced
  • 2 tsp toasted sesame oil
  • 1 tbsp toasted sesame seeds
  • 1 green onion , finely chopped
  • 1 tbsp Gochujan g
  • 1 tsp granulated sugar
  • 1 tsp rice vinegar

Instructions

  • Bring a large pot of water to a boil and add 1 tablespoon of sea salt.
  • Blanch the spinach for 30 to 45 seconds until wilted and bright green.
  • Transfer spinach to an ice bath immediately, then drain and squeeze firmly to remove all excess water.
  • Cut the squeezed spinach into 2-inch lengths and divide into two equal portions in separate bowls.
  • To create the Savory Version: Mix one portion with 1/2 tbsp soy sauce, 1 minced garlic clove, 1 tsp sesame oil, 1/2 tbsp sesame seeds, and half of the chopped green onions.
  • To create the Spicy Version: Mix the second portion with 1 tbsp Gochujang, 1/2 tbsp soy sauce, 1 tsp sugar, 1 tsp rice vinegar, 1 minced garlic clove, 1 tsp sesame oil, 1/2 tbsp sesame seeds, and the remaining green onions.
  • Massage the seasonings into the spinach by hand in each bowl to ensure even distribution.
  • Serve both versions at room temperature or chilled as part of a traditional Korean meal.