Struggling to get enough vegetables into your weekly meals? This spicy Korean spinach side dish (sigeumchi namul) takes just 15 minutes to make, stores beautifully for up to 4 days, and actually tastes better as it sits. With 4g of protein and 3g of fiber per serving, it's the easiest way to add a flavorful vegetable side to any thali, rice bowl, or weeknight curry.
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Make Once, Eat All Week
This is the kind of recipe that rewards you for meal prepping. Make it on Sunday, and you have a ready to grab vegetable side for the next four days. The flavors actually deepen as the spinach marinates, so Tuesday's serving tastes even better than Sunday's.
Here's why this works for busy weeks:
- 15 minutes total: No chopping onions, no waiting for things to simmer
- 4g protein and 3g fiber per serving: An easy nutrition boost to any meal
- No reheating required: Serve cold or at room temperature straight from the fridge
- Scales easily: Double the batch for a family or week of lunches
Key Ingredients
Spinach: One pound of raw spinach cooks down to about 200g, giving you four generous servings. I use baby spinach bags from Costco for convenience.
Gochugaru: Korean red pepper flakes that add smoky, fruity heat without bitterness. Start with 1 teaspoon for mild or go up to 1 tablespoon for extra spicy.
Soy Sauce: Provides the savory, umami backbone. Use tamari for a gluten free version.
Sesame Seeds: Toasted sesame seeds add nutty crunch and extra protein.
See recipe card for exact quantities.
Smart Shopping Tips
- Find gochugaru at any Asian grocery store or order online
- Costco baby spinach bags are perfect for this recipe
- Toasted sesame seeds save a step (look for them pre-toasted)
- No gochugaru? Use red pepper flakes, though the flavor will differ slightly
Instructions
This is straightforward enough for a Tuesday night. The electric kettle method saves time and dishes compared to traditional stovetop blanching.
- Blanch spinach: Pour boiling water over the spinach and let it sit for 1 to 2 minutes until wilted.
- Prep garlic: While the spinach wilts, mince your garlic clove.
- Drain and squeeze: Drain and rinse under cold water, then squeeze 2 to 3 times until completely dry.
- Cut spinach: Use scissors to cut into bite sized pieces.
- Season and massage: Add all seasonings and massage with your hands until evenly coated.
- Store and serve: Store in an airtight container in the fridge for up to 5 days. Serve cold or at room temperature.
For complete step-by-step instructions with exact measurements, see the recipe card below.
Pro Tips for Best Results
- Squeeze thoroughly: Watery spinach dilutes the seasoning. Squeeze 2 to 3 times until it feels completely dry.
- Use your hands: Utensils don't coat the spinach as evenly as your hands do.
- Let it rest: The flavors improve after 10 minutes of marinating.
How to Serve
This spicy Korean spinach banchan fits seamlessly into a balanced thali. The bold sesame and gochugaru flavors complement South Indian curries surprisingly well, adding variety without extra effort.
Try these complete thali combinations:
- Pair with Tomato Pappu + White Rice for a simple, balanced meal
- Add alongside Horse Gram Curry + rice for a high fiber thali
- Serve with Cucumber Peanut Salad for a light, vegetable forward plate
Easy Variations
- Mild version: Skip the gochugaru entirely and add an extra ½ teaspoon soy sauce
- Extra nutty: Add 1 teaspoon of sesame oil for richer flavor
- More protein: Top with a soft boiled egg for an additional 6g protein
Storage
This banchan is built for meal prep. The flavors actually improve as it sits, making it ideal for batch cooking.
- Fridge: Store in an airtight container for up to 4 days
- Serving: Enjoy cold or at room temperature, no reheating needed
- Not freezer friendly: Spinach becomes mushy when frozen
- Prep timeline: Make Sunday, enjoy through Thursday
Nutrition
1serving (50g) of Spicy Korean Spinach Side Dish, contains 43kcal with 4g of protein, 3g of fiber, and 6g of carbs.
This nutritional profile makes Korean spinach banchan an excellent choice for:
- Quick nutrition boost: Add to any meal for extra protein and fiber without extra cooking
- Meal prep convenience: Make once, portion throughout the week
- Low calorie vegetable side: Fills your plate without adding excessive calories
Your Questions Answered
Fresh spinach works best. Frozen spinach releases too much water and the texture won't be the same.
You can substitute red pepper flakes, but the flavor will be sharper and less fruity. Start with half the amount.
With 2 teaspoon gochugaru, it has a mild to medium heat. Reduce to 1 teaspoon for less spice or increase to 1 tablespoon for more kick.
Absolutely. This recipe is perfect for meal prep and actually tastes better after a day or two in the fridge.
Use tamari instead of soy sauce and it's completely gluten free.
Pairing
This spicy Korean spinach side dish proves that adding vegetables to your meals doesn't have to be complicated. Fifteen minutes of effort gives you four days of ready to eat greens that actually taste better as the week goes on. That's the kind of meal prep win we all need.
The combination of 4g protein and 3g fiber per serving makes this banchan incredibly nutritious for something so simple. Whether you're building a balanced thali or just need an easy vegetable side, this recipe delivers.
Do you prefer your banchan mild or with extra heat? Let me know in the comments!
More Thali Combinations:
Spicy Korean Spinach Side Dish
Equipment
- Electric kettle
- Large bowl
- Colander for draining
- Mixing bowl for seasoning
- Food Scissors
Ingredients
For Blanching Spinach:
- 8 cups (1920 ml) water - for blanching
- 1 lb (454 g) spinach
For the Spicy Seasoning:
- 1 clove (5 g) garlic - minced
- 2 teaspoon (12 g) soy sauce - use tamari for gluten free
- 2 teaspoon (6 g) gochugaru - Korean red pepper flakes, adjust to taste
- 2 teaspoon (6 g) sesame seeds - toasted
Instructions
Blanch the Spinach:
- Boil 8 cups water in an electric kettle. Pour into a large bowl and add 1 lb spinach and push it down to submerge. Let sit for 1 to 2 minutes until wilted.
- While the spinach wilts, mince 1 clove garlic and set aside.
- Pour the spinach through a strainer to drain the hot water. Rinse under cold running water until cool to the touch.
Prepare the Spinach:
- Gather the spinach into a ball. Squeeze firmly with both hands to remove as much water as possible. This is the most important step: repeat squeezing 2 to 3 times until the spinach feels dry. Watery spinach will dilute the seasoning.
- Place the squeezed spinach ball in a bowl. Cut into 2 to 3 inch pieces so the spinach is easier to eat and season evenly.
Season and Serve:
- In the same mixing bowl, combine 1 clove garlic (minced), 2 teaspoon soy sauce, 2 teaspoon gochugaru, and 2 teaspoon sesame seeds. Stir well to combine.
- Using your hands, gently toss and massage the spinach to coat every strand evenly with the spicy seasoning. Hands work better than utensils for even distribution.
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