Sigeumchi namul is a simple Korean side dish made with spinach. Namul is a general term that refers to a seasoned vegetable dish. Although the cooking methods and seasonings vary, the vegetables are typically blanched first and then dressed with seasonings. Spinach is one of the most common and often used in bibimbap. The sigeumchi namul can be lightly seasoned with salt. Here, I have another variation seasoned with gochujang (red chili pepper paste) and soy sauce.

Ingredients:

● 1 bunch spinach (about 300 grams)

● 1 scallion, chopped

● 2 teaspoons gochujang

● 2 teaspoons soy sauce

● 1 clove garlic, minced

● 1/2 teaspoon sugar

● 1 teaspoon sesame oil

● 1 teaspoon sesame seeds

● Salt and pepper

Trim off the roots from the spinach. Wash thoroughly until there is no sand in the water.

Blanch the spinach in salted boiling water until wilted, 30-40 seconds. Quickly remove the spinach from the pot and shock in cold water to stop the cooking. Drain and gently squeeze out excess water. Cut into 7 1/2-inch lengths.

Add the remaining ingredients, and mix everything well by hand. It will take about 10 minutes for the flavor of the seasonings to seep into the spinach.

See more recipes at www.koreanbapsang.com.

By Ro Hyo-sun