Korean Spinach Side Dish (Sigeumchi Namul)
Korean spinach side dish is a classic banchan in Korean cuisine. There are two different ways to make this delicious and simple Korean spinach recipe: one with soy sauce and the other with gochujang. Learn how to make them both and see which one you like better. Video tutorial included.
Korean cuisine is known for its variety of side dishes called banchan. And out of so many delicious choice, this Korean spinach (sigeumchi namul, 시금치나물) is one of the most popular side dishes that shows up on a Korean dinner table over and over. Mainly because they are not only delicious, but easy and quick to make.
There are two classic Korean spinach side dish recipes you can try.
- with Korean soup soy sauce (gukganjang) and sesame oil
- with Korean chili paste (gochujang) and a hint of Korean soybean paste (doenjang)
The first recipe with Korean soup soy sauce is perhaps the most common spinach side dish recipe, and you will find many Korean restaurants serving it.
If you want know more about Korean soup soy sauce, see my Korean pantry page for the detailed information.
The second recipe originates from Gyeonsang province in South Korea – where I am from. It is more often regarded as a local favorite, but many other Koreans love making their spinach banchan this way. This is my mother’s Korean spinach recipe and I always loved it.
I will share both recipes for a delicious and simple Korean spinach banchan. I recommend that you try both recipes and see which one you like better.
Just to let you know, these Korean spinach recipes are not limited to serve with only Korean meal, but they are also suitable to make as an Asian spinach recipe for other Asian cuisine.
How to clean a bunch of spinach
A bunch of whole spinach holds a lot of dirt trapped inside. The best way to clean them is to immerse them in water for 1 minute so that the dirt will sink to the bottom of the bowl you are soaking in.
Make sure to use a bowl big enough to contain the entire spinach. Then drain and rinse the spinach a couple more times to clean throughly. Put them in a colander to remove excess water.
Korean Spinach Side Dish with Korean soup soy sauce
Ingredients
- a bunch of fresh spinach
- Korean soup soy sauce (gukganjang)
- garlic
- sesame oil
- sesame seeds – toasted
- green onion
Step 1. Bring a pot of water to boil. Add some salt and the spinach to the water; blanch for 30 seconds. Drain the spinach in a colander and rinse under cold water until all the heat from the spinach has been cooled.
Step 2. Squeeze the spinach firmly to remove excess water. Place spinach on the cutting board and cut the spinach into 3-inch long pieces.
Step 3. Place them in a medium mixing bowl. Add Korean soup soy sauce, garlic, sesame oil, and sesame seeds. Toss with your hand to incorporate the seasoning into the spinach. Watch my video tutoria to see how I do it.
Korean Spinach Side Dish with Gochujang
Ingredients
- a bunch of fresh spinach
- Korean chili paste (gochujang)
- Korean soybean paste (doenjang)
- garlic
- sesame oil
- sesame seeds – toasted
Step 1. Blanch the spinach following the instructions above (step 1 and 2). Cut and place them in a mixing bowl.
Step 2. Add gochujang, doenjang, garlic, sesame oil, and sesame seeds. Smear the Korean pastes together with your fingers to mix them first, then toss everything together to incorporate the seasoning into the spinach. Watch my video tutorial as a reference.
What to serve with Korean spinach Side Dish
Each of these two spinach banchan goes with any Korean main dishes and any Asian dishes as well. Here are a few of my favorites:
- Spicy Pork Bulgogi (Jeyuk Bokkeum)
- Korean Braised Beef Short Ribs (Galbi-Jjim)
- Ground Beef Bulgogi (Korean Beef Bowl)
- Broiled Red Snapper with Korean Chili Sauce
- Pork Belly Rice Bowl Recipe (Butadon)
- Chinese Sweet and Sour Pork Ribs
How to store spinach Banchan
Store in a container in the refrigerator for up to 1 week. You can serve them chilled right out of fridge. Do not freeze. This dish doesn’t freeze well.
This post was first published in Feb, 2012 and has been updated with additional write-up, images, and a video.
Korean Spinach Side Dish (Sigeumchi Namul)
Ingredients
For soy sauce spinach side dish
- 1 bunch spinach, cleaned
- 2 tsp Korean soup soy sauce (gukganjang)
- 1 clove garlic, finely minced
- 2 tsp sesame oil
- 2 teaspoon toasted sesame seeds
- 1 green onion, finely chopped
For gochujang spinach side dish
- 1 bunch spinach
- 2 tsp Korean chili paste (gochujang)
- 1 tsp Korean soybean paste (doenjang)
- 1 clove garlic, finely minced
- 2 tsp sesame oil
- 2 tsp toasted sesame seeds
Instructions
To clean and blanch the spinach
- Bring a pot of water to boil. Add some salt and the spinach to the water; blanch for 30 seconds. Drain the spinach in a colander and rinse under cold water until all the heat from the spinach has been cooled. Squeeze the spinach firmly to remove excess water. Place spinach on the cutting board and cut the spinach into 3-inch long pieces.
To make soy sauce spinach
- Put spinach in a mixing bowl. Add Korean soup soy sauce, garlic, sesame oil, and sesame seeds. Toss with your hand to incorporate the seasoning into the spinach.
To make gochujang spinach
- Put spinach in a mixing bowl. Add gochujang, doenjang, garlic, sesame oil, and sesame seeds.
- Smear the Korean pastes together with your fingers to mix them first, then toss everything together to incorporate the seasoning into the spinach.
This delicious-looking recipe just showed up on Yummly, so I’m going to bookmark it.
How similar is doenjang to miso? I have miso and gochujang in my refrigerator at the moment.
You can substitute with miso in place of doenjang. It should work fine.
Great! Thanks for the quick reply.
Hi,, nice to find ur recipe!! I’m Indonesian and I can not find the chili paste here. Any idea?
Hi, I would like to know, I saw that Korean always hv plenty of side dishes in every meal time. Some are prepared before and kept in refrigerator. Could u please tell me what are those side dishes that can be kept for long time in refrigerator? Does spinach one of them? What I knew that spinach hv to be eaten when it’s fresh. Thanks in advance.
Spinach can last in the fridge for a week. Any Korean side dish made with fresh vegetables can last about a week in the fridge. Some made with dried or preserved can last whole lot longer.
mmmm I love spinach! This looks like a great recipe! Will be making it soon!
Thanks Holly, do you think i can use this recipe for cucumber instead? Haven't seen this type of spinach!
That is one perfect looking garlic bulb!
Really like this blog! And I also love the way you take photos of your food! 🙂
FFW.
– the Lukas
 I love your step by step pics and again another yummy recipe!
ooh I love this! I think I actually prefer this rustic version, it sound spacked with flavour and hearty goodness!
I love spinach great post
I cannot wait to try it, you make cooking look so simple.
what if I have a cat ? Can my cat have your mice ?
can we request food?I started a blog in december the link is http://www.letswatcheverything.com. It is pretty much based on entertainment. I have all the latest movies that are out in theatres, tv shows, awards, video games, music and software. I have noticed that my traffic as incereased a little bit but not as much as i want it too. I been reading around and people have been saying the best way to get more traffic is to post on other blogs which will help any person out. Your article is very good. Thank you for taking the time to share with us.
I love your step by step pics and again another yummy recipe!
I like doenjang in my namul dishes as well. Your spinach looks so fresh, and the dish looks delicious!Â
 Thank you Gria. Korean side dishes are really appetizing and most of them are quite healthy. Hope you can start making Korean food at home.
 Thank you. Cleaning vegetables and fruits with baking soda is great way to get rid of pesticides on the surface.
 Thanks Erica. Vegetables from farmers markets are the best. The short spinach is far better than the longer one. Hope they still have some.
This looks delicious! I love spinach!
this look so good!
Was just missing those nice dishes I had in Seoul. This is great, will make one myself soon. Cheers! 🙂
That's really cute of you to include cute hamster in your blog. Speaking of korean spinach, I went to a korean restaurant, couple weeks ago for dinner. I ordered Galbi and sticky rice. Anyways…what I really love of this restaurant is that we got a bunch of appetizers and one of them is the kind of spinach similar to yours. I may start learning how to make korean food. Super appetizing!
Yes, It only takes a few minutes to whip this up. Hole you like it, Lucy.
wow.. thanks for sharing this ingredients, i taste it before back in japan.
Oh this sounds so tasty and something like 10-15 mins to make?! That's a yes for a weekday meal 🙂
Thank you Rowena. Mice sounds worse than hamsters. I am not a big fan of rodents.
Hope you can give this spinach a try. It is different than ordinary Korean spinach and it tastes good with rice.
Ha ha! I, too, sometimes like the banchan more than the main dish. Doenjang is made of fermented soy bean and it is quite pungent. Gochujang is Korean red chili powder mixed in rice flour. Can't alternate each other in the recipe since they are completely different.
What a great recipe! So glad I found your site. I am Korean and LOVE Korean food. 🙂
Awww…the hamsters are so cute! My son had mice so I had to get used to them. I've only known about the vinegar-in-water tip for cleaning vegetables so this tip is good to know as well. Will need to definitely restock on both of those korean pastes…I go through them fairly quick but never have time to go into Milan to buy more. Oh, and congrats on being chosen for Blogs of Note!
I've always enjoyed banchan when I visit a Korean restaurant. Sometimes I even like the banchan more than the main course I get. Your spinach side dish looks absolutely delicious!
What's the difference between and doenjang and gochujang? I always get a big box of gochujang and use it for all the Korean dishes that call for the bean paste. Thanks for sharing!
i love everything korean! and i love your blog. great tip on cleaning the veggies with baking soda. thanks.
I've never made spicy spinach namul before. I will try this sometime. 🙂
oh this looks so yummy.Â
what a great tip for cleaning the spinach! i'm excited to try it out soon. i saw some of this smaller variety of spinach at the farmers market last weekend–i will definitely have to go and get a few bunches! 🙂 thanks for sharing this recipe, yum!
“Unless your spinach is grown organic, you want to clean them well”
Sorry, but no: organic does mean it’s going to be free from contaminants. E.Coli and salmonella do not distinguish between organic and conventional crops.