Sigeumchi namul is a simple Korean side dish made by briefly blanching spinach and tossing it with sesame oil and garlic. Serve this chilled meze as an easy addition to a picnic basket.
Blanch the spinach leaves in boiling salted water for 1 minute. Transfer them to ice water, drain, and squeeze them thoroughly.
Toss the squeezed spinach leaves with the sesame oil, crushed garlic, and salt.
Sprinkle with sesame seeds and serve chilled.
Do not overcook the spinach, or it will become mushy. Squeeze it dry after blanching; otherwise, the meze will be watery. Contains sesame.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
