Seasoned Spinach

Sigeumchi Namul

Preparation info
  • Makes

    1½ cups

    • Difficulty


Appears in
The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes

By Taekyung Chung and Debra Samuels

Published 2015

  • About

This is one of my favorite namul because it is very nutritious, it can be eaten hot or cold, and the seasonings go so well with the pleasantly bitter spinach. This could turn a no-thank-you spinach hater into a please-pass-the-spinach convert. Serve this alongside a Korean dish or a simple roast chicken.


  • 1 lb (500 g) spinach, rinsed thoroughly to remove any gritty sand or dirt
  • 2 tablespoons


Fill a large pot with water and bring to a boil. Add the spinach and cook for 1 minute.

Drain the spinach in a colander and rinse with cold water. Take one handful of spinach at a time and squeeze excess water from the spinach. Lay the spinach on a cutting board and cut into 2-inch (5-cm) pieces.

Transfer the spinach to a serving bowl and add the Roasted Sesame Seeds, sesame oil