Korean Spinach Salad (Sigeumchi Namul)
A vibrant and nutritious Korean salad where blanched spinach is combined with sesame oil, soy sauce, and garlic for a flavorful dish.
Ingrédients
Main Ingredients
- 1 pound fresh spinach Washed and drained
- 2 tablespoons sesame oil Can substitute with olive oil
- 1 tablespoon soy sauce Use tamari for gluten-free option
- 1 tablespoon garlic, minced Adjust according to taste
- 1 teaspoon sesame seeds Can be toasted for enhanced flavor
Instructions
Preparation
- Start by washing the fresh spinach thoroughly to remove dirt and grit, then drain well.
- Bring a medium pot of water to a rolling boil. Add the spinach and blanch for 1-2 minutes until bright green.
- Prepare a bowl of cold water. Transfer the blanched spinach to the cold water to stop the cooking process.
- After a couple of minutes, drain the spinach and gently squeeze out any excess water.
Mixing
- In a mixing bowl, combine sesame oil, soy sauce, minced garlic, and sesame seeds. Whisk until well combined.
- Add the drained spinach to the dressing and gently toss to coat without mashing the leaves.
- Taste the salad and adjust seasoning as needed, adding more soy sauce or sesame oil if desired.
Serving
- Serve the salad at room temperature or chill for 10-15 minutes before serving.
Notes
The salad can be prepared ahead of time. Store in an airtight container in the fridge for 2-3 days. Try adding toppings such as sliced green onions or chili flakes.