Korean Spinach Banchan (Two Ways)
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.
Ingredients
For classic spinach banchan
- 1 bunch spinach cleaned
- 2 tsp Korean soup soy sauce (gukganjang) or 1 tbsp soy sauce
- 1 clove garlic finely minced
- 2 tsp sesame oil
- 2 teaspoon toasted sesame seeds
- 1 green onion finely chopped
For spicy spinach banchan
- 1 bunch spinach cleaned
- 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 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.
Video
Nutrition
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