korean spinach (sigeumchi namul) side dish is one of my favorite banchans 🥬✨ spinach blanched until just tender, then tossed with garlic, soy sauce, sesame oil, and toasted sesame seeds. five ingredients, five minutes of cooking, and a big pile of spinach shrinks into one perfect little bowl. 🫶
Ingredients
Spinach
6 oz fresh spinach (typically use a full bag from Trader Joes or box from any grocery store!)
Seasoning
1 clove garlic, grated
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp toasted sesame seeds
Serves 2
Prep time ~10 mins
Cook time ~2 mins
Cooking Instructions
Blanch the spinach
Bring a large pot of water to a boil and set up a bowl of ice water nearby.
Add the spinach to the boiling water and cook for 30-45 seconds, just until wilted and bright green.
Immediately transfer to the ice bath to stop the cooking.
Squeeze it dry
Once cooled, grab the spinach in handfuls and squeeze out as much water as you can. Give it a rough chop or pull it apart so it isn't one big clump.
Season
In a bowl, toss the spinach with garlic, soy sauce, and sesame oil, using your hands to work the seasoning through every strand.
Top with sesame seeds and serve right away or chilled.
Tips & Notes
Squeezing the water out is the most important step — soggy spinach waters down the seasoning.
Don't walk away from the pot, 30 seconds is all it needs before it turns mushy.
Keeps in the fridge for up to 3 days, and honestly tastes even better the next day.
Great alongside rice, with grilled meat, or as one of many banchan on the table.