Simple Seasoned Spinach (Sigeumchi Muchim)
Vegetarian Side Dish, Seasonal Vegetable Recipe, Spinach Dish, Easy Korean Side
This recipe for seasoned spinach (Sigeumchi Muchim) is incredibly easy to make, perfect for anyone without special cooking skills. It’s a delightful seasonal side dish that highlights the freshness of spinach.
Main Ingredients- Fresh Spinach: 200g
- Carrot: 30g
- Coarse Salt: 1 Tbsp (for blanching spinach)
Seasoning- Minced Scallion: 1.5 Tbsp
- Minced Garlic: 0.5 Tbsp
- Korean Soy Sauce for Soup (Guk-ganjang): 0.5 Tbsp
- Sesame Oil: 1 Tbsp
- Toasted Sesame Seeds: 0.5 Tbsp
- Salt: a pinch (to adjust seasoning)
- Minced Scallion: 1.5 Tbsp
- Minced Garlic: 0.5 Tbsp
- Korean Soy Sauce for Soup (Guk-ganjang): 0.5 Tbsp
- Sesame Oil: 1 Tbsp
- Toasted Sesame Seeds: 0.5 Tbsp
- Salt: a pinch (to adjust seasoning)
Cooking Instructions
Step 1
First, prepare all your ingredients. Make sure to select fresh, vibrant spinach for the best flavor and texture.
Step 2
Finely mince the white parts of the scallions. Thinly julienne the carrot for a pleasant bite.
Step 3
Wash the spinach thoroughly. Remove any yellowed or wilted leaves. Depending on the size of the spinach leaves, tear them into 2-3 pieces. Rinse them under cold running water multiple times to remove any soil or grit. Ensure it’s completely clean.
Step 4
Now, let’s blanch the carrots. Bring a pot of water to a boil. Add the julienned carrots and blanch for just 10 seconds. Overcooking will make them mushy. Immediately drain the carrots and rinse them under cold water to stop the cooking process. Drain well and set aside.
Step 5
Time to blanch the spinach. In the same water used for the carrots (or fresh boiling water), add 1 Tbsp of coarse salt. Once boiling, add the spinach and stir gently 2-3 times for no more than 30 seconds. Overcooking will result in limp, unappetizing spinach, so timing is crucial! Quickly drain the blanched spinach and rinse it under cold water to preserve its bright green color. Drain thoroughly on a colander.
Step 6
Using both hands, gently squeeze out the excess water from the spinach. Don’t wring it too forcefully, as you don’t want to mash it. Place the lightly squeezed spinach into a mixing bowl.
Step 7
Add the blanched and drained carrots to the bowl with the spinach. This combination creates a wonderful contrast in texture and flavor.
Step 8
Now, let’s add the seasonings. Add the minced scallion (1.5 Tbsp), minced garlic (0.5 Tbsp), Korean soy sauce for soup (0.5 Tbsp), sesame oil (1 Tbsp), and toasted sesame seeds (0.5 Tbsp) to the bowl.
Step 9
Gently mix everything together. Avoid pressing too hard. Taste the mixture and adjust the seasoning if needed, adding a pinch of salt if it’s not salty enough.
Step 10
Give it one final gentle toss. Your simple and delicious seasoned spinach (Sigeumchi Muchim) is ready to be served! Enjoy this fresh and healthy Korean side dish.
