Serves 3
15 min
Korean Marinated Spinach Banchan (Sigeumchi Namul)
Recipe GLPRdd8be3c2f04a87
A traditional Korean side dish of tender blanched spinach dressed in a savory-sweet marinade with toasted sesame oil, fermented soybean paste, and aromatic garlic. This vibrant banchan is served cold or at room temperature and makes an excellent accompaniment to any meal.
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Ingredients
1 pound (450 g) Mature spinach, bottom half-inch of stems trimmed, washed and drained
Kosher salt
2 tablespoons (30 ml) Unseasoned rice wine vinegar
1 tablespoon (15 g) Korean fermented soybean paste (doenjang)
1 tablespoon (15 ml) Honey
1 teaspoon (5 ml) Fish sauce
1 teaspoon (2 g) Freshly ground black pepper
1 medium clove (5 g) Garlic clove, finely grated
2 tablespoons (30 ml) Toasted sesame oil
2 tablespoons (20 g) Toasted sesame seeds
2 medium (40 g) Scallions, sliced on the bias into 1/4-inch pieces
Directions
Fill a large pot with water, bring to a boil, and season generously with kosher salt until it tastes like the sea.
Add the prepared spinach to the boiling salted water and cook for 2 to 3 minutes, stirring occasionally, until the leaves are tender and wilted.
Drain the spinach in a colander and rinse under cold running water until completely cooled. Gently squeeze out excess moisture and place in a bowl.
In a small mixing bowl, whisk together the rice wine vinegar, doenjang, honey, fish sauce, black pepper, and grated garlic until well combined.
Drizzle the toasted sesame oil over the cooled spinach, then pour the vinegar marinade over it and toss gently but thoroughly to coat evenly.
Sprinkle the toasted sesame seeds and bias-cut scallions over the spinach and give it a final gentle toss to combine.
Transfer to a serving dish and serve at room temperature or chilled. This banchan keeps well refrigerated for up to 3 days.
