Shigmchi namul (Spinach salad)

Introduction

History

Shigmchi namul 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 known for its simplicity and fresh flavors, making it a favorite among many Koreans.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to blanch the spinach in salted water to help retain its vibrant green color.

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

- Toasting the sesame seeds before garnishing adds a nutty flavor to the dish.

Serving Suggestions

Serve shigmchi namul as a side dish with steamed rice and grilled meat for a complete Korean meal.

Cooking Techniques

Blanching, chopping, mixing

Ingredient Substitutions

Baby spinach can be used instead of regular spinach.

- Olive oil can be used in place of sesame oil.

Make Ahead Tips

Shigmchi namul can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Serve shigmchi namul in a small bowl or plate, garnished with a sprinkle of sesame seeds.

Pairing Recommendations

Pair shigmchi namul with bulgogi (marinated grilled beef) and kimchi for a traditional Korean meal.

Storage and Reheating Instructions

Store leftover shigmchi namul in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

- Approximately 50 calories per serving

Carbohydrates

- Spinach: 1g

- Sesame oil: 0g

- Sesame seeds: 1g

Fats

- Spinach: 0g

- Sesame oil: 5g

- Sesame seeds: 5g

Proteins

- Spinach: 1g

- Sesame oil: 0g

- Sesame seeds: 3g

Vitamins and minerals

Spinach: Vitamin A, Vitamin C, Iron

- Sesame oil: Vitamin E

- Sesame seeds: Calcium, Iron

Alergens

Sesame seeds

Summary

Shigmchi namul is a nutritious dish that is low in calories and high in vitamins and minerals. It is a great source of iron, vitamin A, and vitamin C.

Summary

Shigmchi namul is a simple and healthy Korean side dish that is easy to make and full of flavor. With just a few ingredients, you can create a delicious and nutritious dish that is sure to impress.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Shigmchi namul (Spinach salad) in a quaint little village nestled in the mountains of South Korea. It was many years ago, when I was just a young girl with a passion for cooking and a curiosity for new flavors and ingredients.

I had been visiting my aunt who lived in the village, and one evening she invited me to join her in the kitchen as she prepared dinner. I eagerly accepted, excited to learn some new recipes and techniques from her. As we chopped and cooked together, she shared stories of her own culinary adventures and the special dishes she had learned to make over the years.

It was during this time that she introduced me to the art of making Shigmchi namul. She explained that this simple yet delicious dish was a staple in Korean cuisine, often served as a side dish or as part of a larger meal. The combination of fresh spinach, savory seasonings, and a hint of spice created a flavor profile that was both comforting and satisfying.

As we worked together to prepare the dish, my aunt shared with me the story of how she had learned to make Shigmchi namul from her own mother, who in turn had learned it from her mother before her. She explained that each generation had added their own twist to the recipe, making it uniquely their own.

I watched in awe as my aunt effortlessly tossed the spinach in a hot pan, allowing it to wilt and absorb the flavors of garlic, soy sauce, sesame oil, and red pepper flakes. The aroma that filled the kitchen was intoxicating, and I couldn't wait to try the finished dish.

When the Shigmchi namul was finally ready, my aunt plated it with a sprinkle of toasted sesame seeds and a drizzle of sesame oil. The vibrant green of the spinach contrasted beautifully with the dark brown of the seasonings, creating a visually stunning dish that looked almost too good to eat.

But eat it we did, savoring each bite and marveling at the depth of flavor that had been achieved with just a few simple ingredients. The spinach was tender and flavorful, with a slight kick from the red pepper flakes and a nutty richness from the sesame oil. It was a dish that truly showcased the beauty of Korean cuisine and the skill of those who had mastered it.

From that day on, Shigmchi namul became a staple in my own cooking repertoire. I made it for family gatherings, potlucks, and even just for myself on quiet evenings at home. Each time I prepared it, I thought back to that evening in the village kitchen, watching my aunt work her magic and feeling inspired to carry on the tradition of this delicious dish.

And now, as I pass on this recipe to you, my dear grandchild, I hope that you will find as much joy and satisfaction in making Shigmchi namul as I have. May it become a beloved favorite in your own kitchen, a reminder of the rich culinary heritage that has been passed down through the generations. And may you always remember the thrill of stumbling upon a new recipe, just waiting to be discovered and enjoyed.

Categories

| Korean Recipes | Korean Salads | Salad Recipes | Sesame Oil Recipes | Sesame Seed Recipes | Spinach Recipes | Spinach Salad Recipes |

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