Sigeumchi Namul (Korean Sesame Spinach)
Inspired by techniques from Serious Eats and NYT Cooking.
Spinach blanched for under a minute, chilled, wrung dry, cut into lengths and dressed by hand with soy sauce, sesame oil, garlic, spring onion and a dash of rice vinegar, finished with sesame seeds.
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Method
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Equipment
- large pot
- bowl of iced water
- tongs
- mixing bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 59 kcal |
| Protein | 3.9 g |
| Carbohydrate | 5.2 g |
| of which sugars | 0.6 g |
| of which free sugars | 0 g |
| Fat | 3.5 g |
| of which saturates | 0.5 g |
| Fibre | 2.8 g |
| Salt | 0.77 g |
Protein per 100 kcal
6.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Spinach
- 450 g mature spinach, roots trimmed, washed well
- 3 l water, for blanching
Dressing
- 1 tbsp soy sauce
- 2 tsp toasted sesame oil
- 1 garlic cloves, finely grated
- 1 spring onion, finely chopped
- ½ tsp rice vinegar
- 2 tsp toasted sesame seeds
- 1
Blanch. Bring the water to a rolling boil. Push in the spinach and cook for 30-60 seconds, just until wilted and bright green. Lift it straight into the iced water to stop the cooking.
- 2
Squeeze. Gather the spinach into a ball and wring out as much water as you can; any water left behind dilutes the dressing. Cut the ball into 5 cm lengths and loosen the strands.
- 3
Dress. Mix the soy sauce, sesame oil, garlic, spring onion and vinegar in the bowl. Add the spinach and work the dressing in with your fingers. Sprinkle with sesame seeds and serve at room temperature.
Storage
Refrigerate up to 3 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
