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Sigeumchi-namul || Spinach Salad, 凉拌菠菜, ほうれん草ナムル, 시금치나물 7
Sigeumchi-namul is a popular Korean side dish made with blanched spinach seasoned with a simple mixture of soy sauce, garlic, sesame oil, and sesame seeds. It’s a quick and easy dish that’s perfect for any meal.
Ingredients:
- 1 bunch of fresh spinach
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- 1/2 teaspoon sesame seeds
- Salt to taste
Instructions:
- Prepare the Spinach:
- Wash the spinach thoroughly to remove any dirt or pesticides.
- Bring a pot of salted water to a boil.
- Add the spinach to the boiling water and blanch for about 30 seconds.
- Drain the spinach in cold water to stop the cooking process and preserve its vibrant green color.
- Squeeze out excess water from the spinach.
- Season the Spinach:
- In a large bowl, combine the soy sauce, minced garlic, sesame oil, and sesame seeds.
- Add the blanched spinach to the bowl and mix well to coat evenly.
- Taste and adjust the seasoning with salt if needed.
Tips:
- For a more flavorful dish, you can add a pinch of red pepper flakes to the seasoning.
- To make the spinach extra tender, you can blanch it for a longer period.
- Sigeumchi-namul is a versatile dish that can be enjoyed on its own or as a side dish with other Korean dishes like bibimbap or grilled meats.
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Ingredients:
– Spinach: 200g
– Chopped green onion: 1 teaspoon
– Minced garlic: 2 teaspoons
– Sesame seeds, sesame oil, salt
Instructions:
– Remove the roots and tough stems from the spinach. Blanch the spinach in boiling salted water for a short time, then quickly rinse under cold water. Squeeze out excess water and chop into desired size.
– Add salt, chopped green onion, and minced garlic to the prepared spinach. Mix well.
– Add sesame seeds and sesame oil to the mixture and toss to coat evenly.
Ingredients:
– 200g fresh spinach
– 1 teaspoon chopped green onion (daepa)
– 2 teaspoons minced garlic
– Sesame seeds (kkotgali)
– Sesame oil (kkotgirum)
– Salt
Instructions:
– Blanch the spinach: Bring a pot of salted water to a boil. Add the spinach and blanch for about 30 seconds. Immediately transfer the spinach to a bowl of ice water to stop the cooking process and preserve its vibrant green color. Drain well and squeeze out any excess water.
– Chop the spinach: Chop the blanched spinach into bite-sized pieces.
– Season the spinach: In a large bowl, combine the chopped spinach with the chopped green onion, minced garlic, sesame seeds, and a pinch of salt.
– Drizzle with sesame oil: Drizzle sesame oil over the mixture and toss gently to coat.
Tips:
– For a spicier kick, add a pinch of red pepper flakes (gochugaru).
– To add a touch of sweetness, you can add a small amount of sugar or honey.
– Serve immediately for the best flavor and texture.
– 시금치 200g
– 다진파 1작은술
– 다진마늘 2작은술
– 통깨
– 참기름
– 소금
① 시금치는 떡잎과 뿌리를 제거하고 끓는물에 소금을 넣고 살짝 데친후 찬물에 재빨리 헹구어 꼭 짠 다음 알맞게 썬다.
② ①의 시금치에 소금, 파, 마늘 다진것을 넣어 양념한 후에 통깨와 참기름 을 넣는다.
Parboiled spinach seasoned with salt, chopped green onion and garlic, sesame oil, and sesame seeds. Spinach is used to make salads and as a filling for gimbap.
熱湯で湯がいたほうれん草を、塩、みじん切りしたねぎとにんにく、ごま油、ごま塩で和えたもの。ナムルとしてもよく食べられるが、キンパプの材料としてもよく使われる。
菠菜用开水焯一下，捞出挤干水分后，加入盐、葱末、蒜末、香油、芝麻盐搅拌即可。菠菜除了凉拌以外，还可用来做紫菜包饭。
把菠菜用熱水焯一下，再放入食鹽、蔥花和蒜末，以及香油拌勻。菠菜除了做成涼拌菜，也可以作為紫菜卷飯的食材。