Seasoned Spinach Salad (Sigeumchi Namul)
The Freshest Spinach Salad, Perfect for Spring
Right before spring greens emerge, spinach is at its absolute best! I found beautiful island spinach and field-grown varieties at the market, so I couldn’t resist bringing some home. I’ve made a delightful spinach salad that’s both sweet and savory. Enjoy this simple yet incredibly flavorful dish!
Main Ingredients- Fresh Spinach: 200g (about 1 bunch)
- Scallions: 3 stalks (or the white part of 1/4 leek)
- Minced Garlic: 1 Tbsp
- Sesame Oil: 1 tsp
- Salt: 1 tsp (or to taste)
- Toasted Sesame Seeds (crushed or whole): 1 tsp
Cooking Instructions
Step 1
First, prepare the fresh spinach. Trim any yellow leaves or debris and thoroughly wash off any soil from the roots. Bring a pot of water to a rolling boil and add 1 teaspoon of salt. Blanch the spinach for just 30 seconds to 1 minute. Be careful not to overcook, as it will become mushy.
Step 2
Immediately rinse the blanched spinach under cold running water to stop the cooking process and cool it down. Gently squeeze out as much excess water as possible using your hands. This is crucial to prevent the salad from becoming watery and to help it absorb the seasonings better. Once squeezed, roughly chop the spinach into bite-sized pieces and place it in a large bowl.
Step 3
Finely chop the scallions. Add the minced garlic, sesame oil, toasted sesame seeds, and chopped scallions to the bowl with the spinach. Since the spinach was blanched in salted water, you might not need extra salt. However, if you find it too bland, season with a little more salt or a tiny splash of soy sauce for added umami. Gently toss everything together with your hands until well combined.
Step 4
Transfer the seasoned spinach salad to a serving dish. This simple yet delicious Sigeumchi Namul is now ready to be enjoyed! The natural sweetness of the spinach, combined with the nutty aroma of sesame oil and seeds, creates a wonderfully balanced flavor.
