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Banchan · Draft B06

Sigeumchi Namul Seasoned Spinach

시금치나물 · sigeumchi namul

Spinach is briefly blanched, cooled, squeezed, and gently seasoned with garlic, soy sauce, toasted sesame oil, scallion, and sesame seeds.

classicTest cook requiredSafety review requiredLanguage review required
Finished Sigeumchi Namul Seasoned Spinach presented in a warm Korean dining setting.
Sigeumchi Namul Seasoned Spinach, visualized for the KBBQGuide editorial preview.Synthetic image · KBBQGuide editorial direction / OpenAI

Before you cook

Context, not a claim of one canon

Sigeumchi namul is a familiar Korean vegetable banchan and a common component of meals and bibimbap. Seasoning can be soy-based or salt-based and may include doenjang; this draft uses a restrained soy-sesame profile.

Use time, temperature, and sensory cues together

Instructions

  1. Wash and trim

    Wash spinach in repeated changes of cool water until no grit remains. Trim only tough root ends, keeping tender stems attached.

    Time: 8 minutes

    Look and feel: The final rinse water is clear and leaves look fresh, not slimy.

    Safety: Discard slimy or spoiled leaves and use a clean sink and bowl.

  2. Prepare water

    Bring a large pot of water to a rolling boil, add the blanching salt, and prepare a separate bowl of cold water.

    Time: 5 minutesTemperature: Rolling boil

    Look and feel: Water boils vigorously before spinach is added.

    Safety: Keep pot handles turned inward and lower spinach away from your body to avoid splashes.

  3. Blanch

    Add spinach stems first, then leaves. Press under the water with tongs and blanch 45 to 60 seconds until uniformly wilted and vivid green.

    Time: 45 to 60 secondsTemperature: Boiling water

    Look and feel: Leaves are bright green and collapsed while stems remain tender.

    Safety: Use clean tongs and avoid overfilling the pot.

  4. Cool and squeeze

    Transfer immediately to cold water, swish, drain, and squeeze gently in small handfuls. Cut the squeezed bundle into 5 cm / 2-inch lengths.

    Time: 5 minutesTemperature: Cold water

    Look and feel: Spinach is cool, moist but not dripping, and separates easily.

    Safety: Use potable water and clean hands or gloves when handling the cooked spinach.

  5. Season

    Loosen spinach in a clean bowl. Add soy sauce, garlic, sesame oil, scallion, and sesame seeds; mix gently by hand or with clean tongs.

    Time: 3 minutes

    Look and feel: Every strand is lightly glossy without a pool of dressing.

    Safety: Declare soy, wheat/gluten, and sesame allergens.

  6. Serve or chill

    Taste only after mixing with clean utensils. Serve promptly or refrigerate in a shallow covered container.

    Time: ImmediateTemperature: Cool or chilled

    Look and feel: Spinach stays bright green and tender rather than mushy.

    Safety: Refrigerate within 2 hours at or below 40°F / 4°C.

Storage, sourcing, and substitutions

Finish the plan

Allergens

  • Soy
  • Wheat / gluten
  • Sesame

Contains soy, wheat/gluten, and sesame; use verified tamari for a gluten-free adaptation and prevent shared-utensil cross-contact.

Make ahead and storage

Make ahead: Blanch, cool, and squeeze spinach up to 1 day ahead; refrigerate covered and season closer to serving.

Storage: Refrigerate within 2 hours and use within 3 days; texture and color are best earlier and the limit requires food-safety review.

Reheating: Serve cold or cool; if warming, heat briefly in a covered skillet and do not repeatedly cool and reheat.

Leftovers: Use properly refrigerated leftovers in bibimbap or a rice bowl within the approved storage window.

Ingredient sourcing

  • Choose spinach with crisp leaves and tender stems, avoiding slimy bags.
  • Korean soup soy sauce may be evaluated in testing as a saltier alternative to regular soy sauce.

Substitutions

  • Use certified gluten-free tamari for soy sauce only after checking the full label.
  • Baby spinach cooks faster and needs a separately tested blanch time.

Questions this draft anticipates

Recipe FAQ

Why cool spinach after blanching?

Cooling stops carryover cooking and helps preserve bright color and a tender, distinct texture.

How dry should the spinach be?

Squeeze out free water without crushing the stems; the spinach should remain moist but not dilute the seasoning.

Video production plan

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