Banchan, Korean recipes, sigeumchi namul, Spinach, spinach side dish
Ingredients
1 lb spinach
1 tsp sea salt
1/8 tsp black pepper
2 tsp sesame oil
2 garlic clove (minced)
2 tsp crushed sesame seeds
Categories
Side Dish
Cuisine
Korean
Steps
Wash your spinach thoroughly and cut off the ends (if any)
Prepare an ice bath and set it aside. Bring a pot of water to a boil and blanch the spinach for about 20 seconds until it becomes wilted.
Immediately put the spinach into the ice bath to stop it from cooking further.
Gently squeeze out the water and form a ball
Make 1 or 2 cuts into the spinach ball
Separate the spinach leaves into a bowl and add the remaining ingredients. Gently mix until combined.
Eat right away or store in the fridge for up to 4 days.
Reviews
marty on 2024-03-17 (5 stars): my gf loves korean food. will try this
Andiedoes on 2024-02-25 (5 stars): This was the perfect recipe for the leftover spinach I had! That extra umami flavor from the fermented soybean paste was key. Thank you, Stella! So good!
foodie_net on 2024-02-21 (5 stars): love this recipe for meal preps <3
Noreen on 2024-02-21 (5 stars): love this. Simple and easy to make for my meal preps. Thanks Stella! <3
Kiaralizx3 on 2024-02-21 (5 stars): OKAY, so I wanted to start off by saying THANK YOU STELLA for the past 4 years of phenomenal Korean/Mexican dishes. I’m not much for following content creators, but she is so authentic and transparent and HUMBLE. This was one of the second recipes I ever learned to make from her banchan series back in 2020 when I first discovered her. I’ve been a fan ever since and have tried so many of her recipes they never fail. This is my GO TO recipe when it comes to eating Korean food and making banchan. I love it because it’s so simple and straightforward with minimal ingredients and yet it’s a fantastic addition to any meal.
