Sigeumchi namul is a simple Korean side dish made by briefly blanching spinach and tossing it with sesame oil and garlic. Served cold, it adds easily to a picnic spread.
Blanch the spinach in boiling salted water for 1 minute, transfer to ice water, then drain and squeeze out the water well.
Toss the squeezed spinach with the sesame oil, crushed garlic and salt.
Sprinkle with sesame seeds and serve cold.
Do not overboil the spinach, or it will turn mushy. Squeeze out the water well after blanching, or the dish will turn watery. Allergens: contains sesame.
Replacing half the sesame oil with olive oil gives a lighter flavour, though you lose some of the classic toasted sesame aroma.
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