Korean Spinach Salad Recipe (Siguemchi Namul) (2024)

FAQs

What to eat with sigeumchi namul? ›

Sigeumchi namul is a traditional Korean side dish of blanched and chilled spinach seasoned with garlic, sesame oil, sugar, and soy sauce. It's a simple and refreshing vegetable side dish (or banchan) that goes well with rice or other Korean dishes, like bibimbap or galbi.

This recipe not only comes together in minutes, but it also can be made in advance and refrigerated for up to three days. So whether you need some more greenery in your bringing-lunch-from-home routine or an easy, tasty side dish for your next dinner party, sigeumchi namul has got you covered.

Namul (Korean: 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called san-namul (산나물; lit. mountain namul), and spring vegetables are called bom-namul (봄나물; lit. spring namul).

Spinach has long been eaten in Korea (some accounts say it came over from China during the Three Kingdoms Period) but it's first on record in 1577. Korean spinach is a little different from Western spinach. It has smaller, thicker leaves and can tolerate Korea's harsh winters.

However, banchan can be generally categorized into three main broad types: (1) seasoned fresh vegetables greens, known as namul (나물), (2) braised or soy-sauce based banchan, and (3) preserved or fermented banchan. Firstly, namul are vegetables that are blanched, steamed or marinated.

Namul is the general term that refers to a seasoned vegetable dish, and sigeumchi means spinach in Korean. There are an infinite number of vegetables used to make nauml dishes in Korea. Spinach is one of the most common ones.

Depending on the banchan and how it's stored, some banchan will last in your fridge for a few days while others will last for weeks (even months in the case of kimchi). This makes it the perfect way to have dinner on the table in minutes.

How to Store Gochujang. Once opened, gochujang should be stored in the refrigerator. Like miso, it has quite a long shelf life, as long as it hasn't dried out or changed in color. Should you find yourself with a lot of gochujang leftover, remember that it can be used up in lots of different ways.

Korean Spinach Salad – Sigeumchi Namul is an easy banchan that requires only a few simple ingredients, and all you have to do is blanch and season the spinach. I always make Korean Spinach Salad in bulk and store it in the fridge for the whole week.

/suji/ resin. mass noun. Resin is a sticky substance that is produced by some trees.

What is Namul in English? ›

What is "namul"? Namul is a Korean term that refers to a variety of seasoned and sautéed vegetable dishes that are often served as a side dish or as a topping for rice bowls.

Gimbap (Korean: 김밥; lit. Gim rice; IPA: [kim. p͈ap̚]), also romanized as kimbap, is a Korean dish made from cooked rice, vegetables, fish, and meat rolled in gim—dried sheets of seaweed—and served in bite-sized slices. The origins of gimbap are debated.

Spinach may have smooth leaves (L) or crinkly (savoy) leaves (R). The savoy types are preferred for the home garden and fresh market use because they look and taste better, keep longer and have less oxalic acid (which can interfere with the utilization of calcium or magnesium in the diet) than smooth leaf types.

According to Food Revolution Network, “Steaming spinach has been shown to cut the oxalic acid by 5-53%. Steaming also allows the spinach to retain its folate content, a B-vitamin that helps your body produce DNA.”

In equivalent raw weight, bok choy contains more vitamin C, vitamin A, and some other nutrients than spinach and around the same amount of calcium. Spinach, however, contains higher amounts of some other nutrients, including vitamin K, than bok choy.

The best side dishes to eat with kimchi are steamed white rice, steamed dumplings, fried shrimp, potstickers, beef and broccoli, egg roll in a bowl grilled meat, Korean pancakes, crispy tofu, japchae, Korean fried chicken, bibimbap, and pickled vegetables.

Rice and banchan are typically served with a soup or stew alongside. Seoyoung notes that the main thing to be aware of is where you place your soup bowl in relation to your rice bowl.

The best side dishes to serve with Asian dumplings (East Asia) are ramen, tomato and egg stir fry, fried greens, chilli miso steamed aubergine, pork belly fried rice, cucumber salad (Oi Muchim), tahini miso noodles, and claypot tofu.

You can serve Spinach Dip with crudité, pita chips, homemade tortilla chips (my personal favorite) or any type of crackers.