Seasoned Spinach (Sigeumchi Muchim): A Sweet and Delicious Side Dish
Winter’s Delight! Enhance Your Table with Sweet and Flavorful Seasoned Spinach.
Like bean sprouts, seasoned spinach is a beloved staple side dish that never gets old and can be enjoyed daily. Especially during December, when winter spinach is at its sweetest, its flavor is truly exceptional. Lightly blanched and then gently mixed with seasonings, it creates a wonderful vegetable dish that whets the appetite. Enjoy a healthy and delicious meal with this simple yet thoughtfully prepared seasoned spinach.
Ingredients- 1 bunch fresh spinach
- 1/4 Tbsp coarse salt (for blanching spinach)
- 1 Tbsp low-sodium soy sauce or fish sauce (for umami)
- 1.2 Tbsp minced garlic (for garlic flavor)
- 1 Tbsp sesame oil (for finishing aroma)
- 1/2 Tbsp toasted sesame seeds (for garnish and nutty flavor)
- A little chopped green onion (for a hint of sharpness and fragrance)
Cooking Instructions
Step 1
First, trim off just the very root ends of the spinach. Be careful not to cut too deep, as the roots are packed with nutrients, so try to preserve them as much as possible. If you’re using spinach like Pohang초, which has reddish roots, don’t cut them off – they add beautiful color and are nutritious, so it’s best to keep them.
Step 2
After trimming the roots, separate the spinach leaves and clean them thoroughly. If any leaves are particularly large or look untidy, you can detach them individually for an even neater presentation. You’ll notice the fresh, clean scent of the spinach as you prepare it.
Step 3
Rinse the meticulously cleaned spinach under running water several times to remove any dirt or debris. Washing the root areas thoroughly will ensure a cleaner final dish.
Step 4
Fill a pot with plenty of water and bring it to a rolling boil over high heat. Once the water is boiling, add all the prepared spinach and 1/4 Tbsp of coarse salt. Blanch the spinach briefly (about 5 seconds), then immediately turn off the heat and remove it. Overcooking will make it mushy, so a short blanch is crucial.
Step 5
Immediately rinse the blanched spinach in cold water to stop the cooking process and preserve its vibrant green color and crisp texture. After rinsing, drain the spinach thoroughly in a colander.
Step 6
Gently squeeze out any excess water from the spinach using your hands. Be careful not to squeeze too hard, as this can release a raw aroma. If the spinach stems are very long, you can cut them into more manageable, larger pieces once or twice with scissors.
Step 7
In a bowl, combine the drained spinach with the prepared seasonings: salt, low-sodium soy sauce (or regular soy sauce), minced garlic, toasted sesame seeds, and chopped green onion. Gently toss everything together until the seasonings are evenly distributed throughout the spinach. The key is to mix it gently so as not to break the leaves. For a tangy twist, you can also mix in a little gochujang (red chili paste).
Step 8
Finally, add 1 Tbsp of sesame oil and gently mix once more. The aroma of the sesame oil will deepen the flavor of the spinach. If you prefer a cleaner taste, you can omit the sesame oil. Your delicious seasoned spinach is now ready to be enjoyed!
