Spinach and Seaweed Side Dish (Sigeumchi Kim Muchim)
A Unique and Delicious Side Dish: Seasoned Spinach with Seaweed
Experience the delightful combination of savory seaweed and fresh spinach in this ‘Sigeumchi Kim Muchim’. It’s a fantastic side dish that adds a special touch to any meal!
Main Ingredients- 150g fresh spinach (trim the roots and wash thoroughly)
- 2 sheets of dried seaweed (gim)
Seasoning Ingredients- 1 Tbsp fish sauce (for umami)
- 1/2 Tbsp toasted sesame seeds (for nutty flavor)
- 1/3 Tbsp perilla oil (for aroma)
- 2 Tbsp perilla seed powder (for a rich, nutty taste)
- 1 Tbsp fish sauce (for umami)
- 1/2 Tbsp toasted sesame seeds (for nutty flavor)
- 1/3 Tbsp perilla oil (for aroma)
- 2 Tbsp perilla seed powder (for a rich, nutty taste)
Cooking Instructions
Step 1
Begin by trimming the root ends of the fresh spinach and washing it thoroughly. Bring a pot of water to a boil, add a pinch of coarse salt, and blanch the spinach for about 30 seconds to 1 minute. Be careful not to overcook it, as it can become mushy.
Step 2
Immediately transfer the blanched spinach to a bowl of ice-cold water to rapidly cool it down. This step is crucial for maintaining its crisp texture and vibrant green color. Rinse it under cold running water 2-3 times to remove any excess water.
Step 3
Gently squeeze out any excess water from the spinach and cut it into bite-sized pieces, about 3-4 cm long. Place the cut spinach in a mixing bowl. Add the toasted sesame seeds, perilla oil, fish sauce, and perilla seed powder. Gently toss and mix everything together until the spinach is evenly coated with the seasonings. Avoid over-mixing.
Step 4
Lightly toast the 2 sheets of gim (seaweed) in a dry pan until they become crispy. Crumble the toasted gim into small pieces with your hands or cut them with scissors, and add them to the spinach mixture. If you are using seasoned gim (flavored seaweed), reduce the amount of fish sauce as it can be quite salty on its own. Gently mix the gim into the spinach to combine.
Step 5
Your delicious Spinach and Seaweed Side Dish (Sigeumchi Kim Muchim) is now ready! It boasts a wonderful crisp texture and savory flavor. Enjoy it served over a bowl of warm rice for an extra treat. It’s best consumed within 2-3 days when stored in the refrigerator.
