Korean Spinach Salad
Bring on the banchan! Our Korean Spinach Salad, Sigeumchi-namul 시금치나물 is our take on this classic Korean sesame-seasoned side dish of blanched spinach, and garlic. It’s a delicious and easy way to pack a ton of nutrition into just one bite!
Use it in our Homemade Bibimbap!
This year, we are diving headfirst into my Korean roots! While I was adopted and raised Polish and admittedly know much more about pierogies and kielbasa than kimchi and kimbap, this year that’s all changing! We’re starting with the basics, and one of my favorites (and very on-brand) banchan recipes, Korean Spinach Salad, also known as Sigeumchi-namul 시금치나물. It takes my favorite (and most used) veggie seasons it with soy and sesame and wilts it to the perfect banchan size! It’s one of my favorite additions to for our Homemade Bibimbap!
What is Banchan?
Banchan 반찬 are Korean vegetable side dishes that are served with rice, meat, and/or seafood which are meant to balance and complete the meal. Banchan itself literally translates to “side dishes” and they can be served hot or cold and are meant to be shared among everyone dining together. Kimchi is one of the most popular and well-known banchan, with sigeumchi-namul 시금치나물 being another because of how incredibly easy it is to make. This Korean Spinach Salad is our take on this classic!
Ingredients Needed
- Fresh Spinach – We prefer this recipe with fresh baby spinach, but you can use any spinach and even frozen spinach (although I personally think that fresh is best for this one).
- Garlic – A must for this recipe and fresh is always our preference since it’s much more flavorful than jarred minced.
- Soy Sauce – Just a touch to add some umami and saltiness. Not always found in traditional Korean Spinach Salads, as many just use salt, but we prefer the added flavor soy sauce brings.
- Sesame Oil and Sesame Seeds – Key components to all sigeumchi-namul recipes.
- Apple Cider Vinegar – Another one not found in traditional recipes, but I like the light acidity that it adds to the spinach.
SO Easy to Make
Blanch Spinach
The first step of this easy and delicious spinach salad is a quick blanch of the spinach. Why blanch? Good question!
Benefits of Blanching Spinach
Color and Texture – Blanching spinach helps keep the spinach’s bright color and also wilts it so that the leaves are nice and tender. Perfect for this Korean Spinach Salad.
Reduce Liquid – Spinach has a high water content so blanching it allows you to squeeze out that excess water. This will help prevent your dish from getting soggy.
Storage – Blanching spinach is the best to prepare it for long-term storage in the freezer to maintain color and flavor. In the fridge, it will keep for about a week.
Rinse and Squeeze
Once the spinach is blanched, it needs to be drained, rinsed with cold water to stop the cooking, and then given a little squeeze to remove the excess water.
MIX
The final step, add the fresh minced garlic and the soy, sesame dressing, mix well, and you’re done!
Finished with sesame seeds and you have a healthy, flavorful, Korean Spinach Salad! It’s one of my personal favorite Korean banchan (side) dishes! What’s also great about this recipe is that because the spinach cooks down so much, you’re getting so much nutrition in every single bite! Or even better, your kids are!
You Also Might Like
- Balsamic Spinach and Mushrooms
- Kimchi Grilled Cheese
- 20 Minute Gochujang Pasta
- Kimchi Sloppy Joes
- Korean Spinach Salad
- Kimchi Deviled Eggs
- Homemade Hoisin Sauce
- Homemade Bibimbap
Whether you’re a Spinach fan or want to explore more Asian Inspired recipes, you can find them in our Recipe Index!
Enjoy it on its own, or (our favorite way), add it to a big ol’ bowl of Homemade Bibimbap!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Korean Spinach Salad
Ingredients
- 16 oz fresh spinach
- 3 cloves fresh garlic minced
- 2 teaspoons soy sauce or Tamari
- 2 teaspoons toasted sesame oil
- 1 teaspoon apple cider vinegar
- 2 teaspoons sesame seeds toasted, optional
Instructions
- Blanch Spinach: Fill a large pot with water and heat it over high to bring it to a boil. Once the water is boiling, add the spinach, and stir in the water. Cook for 30 seconds. You may need to add in batches.
- Create Dressing: Meanwhile, add the soy sauce, sesame oil, and vinegar to a small bowl and mix well.
- Drain Spinach: Drain spinach into a colander and rinse with cold water. Shake off excess water and then gently squeeze the water out of the spinach and remove as much water from the spinach as you can.
- Mix: Add spinach to a bowl and add minced garlic and then pour on the soy and sesame dressing and mix well. Top with sesame seeds.
- Serve: Serve and enjoy!
