Go Back
+ servings

Korean Spinach Side Dish (Shimgeumchi Muchim)

Print Recipe
A bunch of spinach is blanched and dressed with Korean seasoning. This Korean spinach side dish is a healthy dish to accompany any Korean or Asian meal.
Course Side Dish
Cuisine Korean
Keyword banchan, korean side dish, Korean spianch side dish, spianch side dish, spinach
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8
Author Holly Ford

Ingredients

  • 1 bunch Spinach trimmed and cleaned
  • 2 tbsp soy sauce low-sodium
  • 1 clove garlic, minced or 1/2 tsp dried minced garlic
  • 1 tbsp sesame oil
  • 1 tbsp roasted sesame seeds
  • 1 tsp shrimp powder optional, see note below

Instructions

  • Blanch spinach in the boiling water for 5 seconds. Drain and rinse with cold water. Squeeze the spinach with your hands to remove excess water with some force but not too strong. It has to be still moist. Slice them if they are too long.
  • Add the rest of the ingredients and toss well with a hand with massaging motion so the seasoning can soak into the spinach. Serve as a side dish.

Notes

To make shrimp powder:
Heat a pan over low heat and toast handful of dried shrimps, stirring occasionally for 2 minutes. Let them cool completely. Put them in a food processor or spice grinder and process until finely grounded. Store in a airtight container avoiding direct sunlight or keep them in the freezer.

Nutrition

Serving: 4g