Spicy Korean Spinach Side Dish

This spicy Korean spinach side dish (sigeumchi namul) features tender blanched spinach tossed with gochugaru, soy sauce, garlic, and toasted sesame seeds. Ready in just 15 minutes, this flavorful banchan adds a protein rich, fiber packed vegetable side to any balanced thali, pairing beautifully with South Indian rice and curries.

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Prep Time 10

Cook Time 5

Total Time 15

Servings servings (50g each)

Calories 43 kcal

4 g

3 g

0 g

6 g

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.

Video

Notes

Recipe Yield: Makes approximately 200g total (4 servings of 50g each). One pound of raw spinach cooks down significantly.

Spice Level: Start with 1 teaspoon gochugaru for mild heat, or increase to 1 tablespoon for extra spicy. Gochugaru adds smoky, fruity heat without overwhelming bitterness.

Storage Tips: Store in an airtight container in the refrigerator for up to 4 days. This banchan tastes great cold, straight from the fridge.

Not Freezer Friendly: Do not freeze this dish as the spinach will become mushy when thawed.

Spinach Selection: Any fresh spinach works for this recipe. I use the baby spinach bags from Costco for convenience. If using bunched spinach with stems, give it an extra rinse to remove any dirt. Korean or Taiwanese spinach with thicker stems is traditional if you can find it, but not necessary.

Serving Suggestions: Add this as a vegetable side to your balanced thali. It pairs beautifully with white rice, tomato pappu, or any South Indian curry. The sesame and garlic flavors complement dal and rasam wonderfully.

Mild Variation: For a non spicy version, omit the gochugaru and add an extra ½ teaspoon soy sauce or a pinch of salt instead.

NUTRITION

Nutrition Facts

Spicy Korean Spinach Side Dish

Serving Size

1 serving (50g)

Amount per Serving

Calories

% Daily Value*

Protein

Carbohydrates

Fiber

Sugar

Fat

Potassium

680

Sodium

306

Calcium

149

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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