Korean Seasoned Spinach

Korean Seasoned Spinach Recipe - Vegetarian Dish from Korea

Region / culture: Korea | Preparation time: 10 minutes | Cooking time: 1 minute | Servings: 4 |

Vegetarian diet

Introduction

Korean Seasoned Spinach, also known as Sigeumchi Namul, is a popular side dish in Korean cuisine. This dish is simple to make, yet bursting with flavor from the combination of soy sauce, sesame oil, garlic, and sesame seeds. It is a healthy and delicious way to enjoy spinach.

History

Korean Seasoned Spinach has been a staple in Korean cuisine for centuries. It is often served as a banchan, or side dish, alongside rice and other main dishes. The dish is loved for its simplicity and versatility, as it can be enjoyed on its own or as part of a larger meal.

Ingredients

1 bunch of spinach
1 tbsp of soy sauce
1 tbsp of sesame oil
2 tsp of sesame seeds
1 tsp of minced garlic
salt to taste

How to prepare

Wash the spinach thoroughly.
Bring a pot of water to a boil.
Blanch the spinach by placing it in the boiling water for 1 minute.
Remove the spinach and rinse it in cold running water. Squeeze out any excess water.
Coarsely chop the spinach and place it in a bowl.
Add the remaining ingredients and mix them by hand. Taste and add salt if needed.

Variations

Add a splash of vinegar for a tangy twist.
Mix in some chopped green onions for added flavor.
Sprinkle with crushed red pepper flakes for a spicy kick.

Cooking Tips & Tricks

Be sure to blanch the spinach quickly to retain its vibrant green color.

- Squeezing out excess water from the spinach is important to prevent the dish from becoming too watery.

- Adjust the seasoning to your taste preferences by adding more or less soy sauce, sesame oil, or garlic.

Serving Suggestions

Korean Seasoned Spinach can be served as a side dish alongside rice and other Korean dishes. It can also be enjoyed on its own as a light and healthy snack.

Cooking Techniques

Blanching the spinach quickly and then rinsing it in cold water helps to retain its vibrant green color and crisp texture.

Ingredient Substitutions

If you don't have sesame oil, you can use olive oil as a substitute. You can also use tamari instead of soy sauce for a gluten-free option.

Make Ahead Tips

Korean Seasoned Spinach can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to give it a quick stir before serving.

Presentation Ideas

Serve Korean Seasoned Spinach in a small bowl or plate, garnished with extra sesame seeds for a beautiful presentation.

Pairing Recommendations

Korean Seasoned Spinach pairs well with grilled meats, rice dishes, and other Korean banchan.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. To reheat, simply microwave for a few seconds or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Korean Seasoned Spinach contains approximately 70 calories.

Carbohydrates

Each serving of Korean Seasoned Spinach contains approximately 4 grams of carbohydrates.

Fats

Each serving of Korean Seasoned Spinach contains approximately 5 grams of fats.

Proteins

Each serving of Korean Seasoned Spinach contains approximately 3 grams of proteins.

Vitamins and minerals

Korean Seasoned Spinach is rich in vitamins A, C, and K, as well as minerals such as iron and calcium.

Alergens

This recipe contains soy and sesame, which may be allergens for some individuals.

Summary

Korean Seasoned Spinach is a nutritious dish that is low in calories and high in vitamins and minerals.

Summary

Korean Seasoned Spinach is a delicious and nutritious side dish that is easy to make and full of flavor. Enjoy this dish as part of a Korean meal or on its own for a light and healthy snack.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Korean Seasoned Spinach. It was many years ago, when I was just a young girl visiting my aunt in Seoul. My aunt was a fantastic cook, and she always seemed to know the most delicious and unique recipes. One day, she invited me into her kitchen to watch her prepare a traditional Korean meal.

As I watched her chop vegetables, mix sauces, and season meats, I couldn't help but feel captivated by the sights and smells that filled the room. But it was when she started preparing the Korean Seasoned Spinach that I truly became entranced. The vibrant green spinach leaves, the fragrant sesame oil, the savory soy sauce - it was a dish unlike anything I had ever seen or tasted before.

I asked my aunt where she had learned to make such a dish, and she simply smiled and said it was a family recipe that had been passed down for generations. She explained to me the importance of balancing flavors in Korean cuisine - the sweet, the salty, the spicy, the sour - and how each ingredient played a crucial role in creating a harmonious and satisfying dish.

After that day, I couldn't stop thinking about the Korean Seasoned Spinach. I wanted to learn how to make it myself, to bring a little piece of Korea back home with me. So, I spent the rest of my visit watching my aunt cook, taking notes, and asking questions. And when it was time for me to return home, she gifted me with a handwritten recipe for the dish, along with a bag of fresh spinach and a bottle of sesame oil.

Back in my own kitchen, I carefully followed the instructions my aunt had given me. I blanched the spinach, squeezed out the excess water, and tossed it with the sesame oil, soy sauce, garlic, and sesame seeds. The aroma that filled my kitchen as I mixed the ingredients together was intoxicating - it was the scent of my memories of Korea, of my aunt's kitchen, of a culture and cuisine that had captured my heart.

When I finally took a bite of the Korean Seasoned Spinach that I had prepared, I was transported back to that moment in my aunt's kitchen, watching her work her culinary magic. The flavors were bold and complex, the textures were tender and crisp, and the dish was a symphony of tastes and sensations that danced on my taste buds.

From that day on, Korean Seasoned Spinach became a staple in my cooking repertoire. I made it for special occasions, for family gatherings, for potlucks with friends. And each time I prepared it, I felt a connection to my aunt, to Korea, to the art of cooking and sharing food with loved ones.

As the years passed, I continued to explore the world of Korean cuisine, learning new recipes and techniques from cookbooks, cooking shows, and friends. But the Korean Seasoned Spinach always held a special place in my heart. It was a dish that had sparked my love for cooking, that had introduced me to a new culture and a new way of thinking about food.

Now, as I stand in my kitchen, preparing a fresh batch of Korean Seasoned Spinach for my grandchildren, I can't help but feel grateful for the journey that this simple dish has taken me on. It has been a source of joy, of comfort, of creativity, and of connection to my past and my heritage.

And as I watch my grandchildren eagerly dig into the dish, their eyes lighting up with delight, I know that the tradition of Korean Seasoned Spinach will continue to live on in our family for generations to come. And I smile, knowing that a little piece of Korea will always have a place at our table.