Spinach banchan is a classic Korean spinach side dish, commonly served in Korean cuisine. There are two variations of this delicious recipe, one made with soy sauce and the other with gochujang. You can learn how to make both versions and decide which one you prefer. A video tutorial is also included.

Two Korean spinach side dish (Spinach banchan) served with rice on a tray.

Korean cuisine is renowned for its wide variety of side dishes, known as banchan. Korean dinner tables often feature the popular dish sigeumchi namul (시금치나물), a spinach side dish, along with a soybean sprout side dish, among the many delicious options.

This dish is typically prepared by blanching the spinach, squeezing out any excess water, and then mixing it with two different seasoning ingredients.

Korean Spinach Two Ways: Classic and Spicy

In Korean cuisine, namul (나물) refers to a type of seasoned vegetable dish served as banchan (side dishes), which uses mixture of various sauces.

Spinach namul, also known as sigeumchi namul, is not only delicious but also easy and quick to make. Here are two variations that you can try:

  1. Classic sigeumchi namul: This is the most common Korean spinach recipe using Korean soup soy sauce (gukganjang) and sesame oil.
  2. Spicy sigeumchi namul: This version has a slightly spicy taste and a robust flavor due to the addition of Korean chili paste (gochujang and a hint of Korean soybean paste (doenjang).
    • The spicy version originates from Gyeonsang province in South Korea, which is my hometown. Although many other Koreans love to make their spinach this way, it is often regarded as a local favorite. This recipe is my mother’s, and I always loved it.

I will share both recipes for a delicious and simple Korean style spinach salad. I recommend that you try both recipes and see which one you like better.

How to clean a bunch of spinach

A bunch spinach soaking in cold water to remove the trapped dirt.

Whole spinach bunches can trap a lot of dirt inside, so it’s essential to clean them properly.

The best way to do this is by immersing the bunches in water for about a minute, allowing the dirt to sink to the bottom of the bowl. Be sure to use a bowl large enough to hold the entire spinach bunch.

Then, drain and rinse the spinach a couple of times more to ensure thorough cleaning. Finally, put the cleaned spinach in a colander to remove any excess water.

Korean spinach (spinach banchan) made with Korean soy sauce.

1. Classic Korean spinach

The classic version of spinach side dish uses Korean soup soy sauce, which gives it a lighter, milder taste while providing a deeper flavor. If you don’t have Korean soup soy sauce available, you can replace it with regular soy sauce.

Ingredients for classic version

  • A bunch of fresh spinach: This leafy green vegetable packs nutrients and refreshes the dish with its flavor.
  • Korean soup soy sauce (gukganjang): This savory and slightly salty sauce is made from fermented soybeans and gives the dish its signature umami flavor.
  • Garlic: Adds a pungent aroma and depth of flavor to the dish.
  • Sesame oil: Provides a nutty and fragrant taste that complements the spinach and other ingredients.
  • Toasted sesame seeds: These crunchy and nutty seeds add texture and enhance the dish’s overall flavor.
  • Green onion: Adds a fresh and slightly sweet taste to the dish, while also providing a pop of color.

How to make classic spinach namul

A bunch of spinach is blanching in a pot of hot water
Blanched spinach is rinsing under the cold running water.

Step 1. Bring a pot of water to boil, then add some salt and the spinach. Blanch for 30 seconds, then drain the spinach in a colander. Next, cool the spinach by rinsing it under cold water until it has lost all its heat.

A bunch of blanched spinach being squeezed out to remove excess water.
Long strands of blanched spinach cut into section.

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.

Blanched spinach combined with Korean soy sauce seasoning in a bowl.
A bowl of blanched spinach is hand tossed to make spinach banchan

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 (spinach banchan) made with gochujang.

2. Spicy Korean spinach

This version of shigeumchi namul uses gochujang (Korean chili paste) mixed with a hint of doenjang (Korean soybean paste). Each condiment adds a deep umami taste that makes this dish truly authentic to Southern Korean cuisine.

Ingredients for spicy version

  • A bunch of fresh spinach: This leafy green vegetable is a great source of vitamins and minerals and adds a fresh and earthy flavor to the dish.
  • Korean chili paste (gochujang): This paste made from red chili peppers, rice, and fermented soybeans adds a spicy kick and depth of flavor to the dish.
  • Korean soybean paste (doenjang): This paste made from fermented soybeans and rice adds a rich and savory taste to the dish.
  • Garlic: Adds a pungent and slightly sweet aroma and flavor to the dish.
  • Sesame oil: This fragrant and nutty oil is a staple ingredient in Korean cuisine and adds a rich and toasty taste to the dish.
  • Toasted sesame seeds: These crunchy and nutty seeds provide a delicious and aromatic flavor, as well as a pleasant texture to the dish.

How to make spinach namul with gochujang

Gochujang and doenjang paste are added to a bowl of Korean spianch
Korean pastes are rubbed with finger to mix for making Korean spinach

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 with your fingers and toss with the spinach to incorporate the seasoning. Watch my video tutorial as a reference.

Korean spinach (spinach banchan) made with two different sauces.

Dishes to pair with Korean spinach banchan

Spinach banchan pairs well with a variety of Korean main dishes and other Asian main dishes. Here are some of my personal favorites:

Storage tip

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.

5 Must-Try Korean Side Dishes:

I first published this post in Feb, 2012 and have since updated it with additional write-up, images, and a video.

Two Korean spinach side dishes are served with rice on a tray.

Korean Spinach Banchan (Two Ways)

Servings: 4 people each
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Korean spinach banchan, also known as Sigumchi Namul, is a classic side dish in Korean cuisine. There are two delicious variations of this recipe – one made with soy sauce and the other with gochujang – that you can learn to make and choose your favorite.
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Ingredients

For classic spinach banchan

For spicy spinach banchan

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 classic spinach banchan

  • Put spinach in a mixing bowl. Add Korean soup soy sauce (or soy sauce), garlic, sesame oil, and sesame seeds. Toss with your hand to incorporate the seasoning into the spinach.

To make spicy spinach banchan

  • 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.
Cuisine: Korean
Course: Side Dish
Author: Holly Ford
Serving: 3g, Calories: 97kcal, Carbohydrates: 9g, Protein: 6g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 359mg, Potassium: 991mg, Fiber: 4g, Sugar: 1g, Vitamin A: 15977IU, Vitamin C: 49mg, Calcium: 195mg, Iron: 5mg
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.