Korean spinach (shigumchi namool) is one of the most popular side dish (banchan) in Korean restaurants.
Generally they are seasoned in salt and sesame oil, and most people think that is the one and only way of making Korean spinach. But there are more…
I have posted my version of Korean spinach before and today I would like to add one more.
This one is more of southern style rustic version and brings different flavor to the ordinary Korean spinach. This is how my mother use to make and it is delicious.
Don’t worry, I won’t put shrimp powder this time.
This is a total vegan dish and as healthy as it can be.
I sometimes empty out a bowl of rice with just this spinach alone without anything else for my lunch.
It is a satisfying and feel good food.
Here is how to:
I cut off the tips, then I heard someone whispering me with a still small voice…
“May I have some snacks, please…?”
Feed to hamsters if you have. They love it.
FYI, I do NOT like hamsters.
Use baking soda. Soak with 1 tbsp of soda for 5 minutes and rinse well.
Blanch in the boiling water for 1 minute.
Rinse under cold water.
Squeeze out water.
Untangle your spinach in a mixing bowl.
If your spinach is too long, cut into desirable size so that you don’t get choked.
Here is the flavor crew.
garlic, sesame oil, sesame seeds on top of your truly lovely spinach…
Using your finger tips, smear those two pastes together to bind.
If you have long fingernails or just got your nails done in the nail shop, you better get one of those disposable glove.
I know it is not the most environment friendly thing…
Time for the Korean tossing magic. Toss your spinach as you gently massage them together so the seasoning can incorporate with spinach, every single strand.
Taste and adjust the seasoning as you like. You can add more pastes as you wish…
Finished! Quite easy, wasn’t it?
All you need is a bowl of rice to enjoy this flavorful side dish. Yum!
Korean Spinach, the rustic version
- 1 bunch spinach
- 2 teaspoon Korean soybean paste doenjang
- 2 teaspoon Korean chili paste gochujang
- 1 garlic clove finely minced
- 2 teaspoon sesame oil
- 2 teaspoon sesame seeds
- Cut off the tips of spinach and clean thoroughly.
- Boil a pot of water and blanch the spinach for 1 minute.
- Rinse under cold water and squeeze out making a ball shape to remove some water.
- Untangle the spinach in a mixing bowl (cut into a few section if you prefer shorter length)
- Add the rest of the ingredients into the bowl, using your finger tips smear the doenjang and gochujang pastes together to combine and then toss everything together as you gently massage around the spinach, so that every strand of spinach will get seasoned.
- Taste and adjust seasoning as you like.