Step 1

Boil 8 to 10 cups of water in a large pot.Blanch the spinach for 30 seconds to 1 minute with lid off, stirring with a wooden spoon.Strain the spinach and rinse in cold water a couple of times to remove any residual dirt.Squeeze out excess water and cut a few times into bite size pieces.Mix the spinach with garlic, green onion, soy sauce, toasted sesame oil, and sesame seeds in a mixing bowl by hand.Transfer to a bowl or plate and garnish with silgochu, if used.Serve with rice.

Step 2

Dalhia London ON joined 9/20 & has 3 commentsPosted September 7th, 2020 at 1:29 pm | Log in to reply. I make today I love it and my friend asked for recipeSee full size image Reneetys Subang Jaya, Malaysia joined 5/20 & has 1 commentPosted May 24th, 2020 at 12:18 am | Log in to reply. planning time use this for gimbap!See full size image Anom Aziz Singapore joined 2/20 & has 2 commentsPosted February 21st, 2020 at 6:30 am | Log in to reply. I just made it. Nice. I love it.See full size image simonecrewn San Francisco joined 1/20 & has 1 commentPosted January 1st, 2020 at 2:29 am | Log in to reply. Happy New Year! I have been trying to cook tonight waiting for New Year. I am the person who hated to cook but love to eat. I bought your book since I always have fun seeing you in YouTube. I tried making this Spinach dish surprisingly successful. Although I burned my sesame seeds. :-(. Thank you!See full size image Wanda Edmonton, Alberta, Canada joined 11/19 & has 1 commentPosted November 1st, 2019 at 2:53 pm | Log in to reply. This is my favourite banchan. My husband calls it 시금치무침 though. Either way, I found it in your recipe book and I love it! My husband says it’s better than his. LOLSee full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted November 6th, 2019 at 9:43 am | Log in to reply. Looks so good and healthful! Shirleykok Singapore joined 10/19 & has 1 commentPosted October 28th, 2019 at 9:31 am | Log in to reply. Thanks Maangchi. First time do it :) . Super nice and easy :) . Love it . Lucky to have you to teach us to cook Korean food . Best wishes to you and your familySee full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted October 31st, 2019 at 11:01 pm | Log in to reply. It looks wonderful! Congratulations! Actually your photo inspired me to make sigeumchi namul last night! : ) RizzaFelice Philippines joined 7/19 & has 1 commentPosted July 28th, 2019 at 10:02 pm | Log in to reply. Hello! Spinach is expensive here in the Philippines. May I use water spinach (kangkong) instead? Anom Aziz Singapore joined 2/20 & has 2 commentsPosted February 21st, 2020 at 6:28 am | Log in to reply. I tried with kangkong…nice also. I did it when I got so much kangkong. Can’t remember whether I used the kangkong stalks too. Janies Singapore joined 3/19 & has 1 commentPosted March 30th, 2019 at 12:52 pm | Log in to reply. Hi Manngchi, I love your Korea cooking and had tried many of your dishes like:Bibimbap, Japchae, Easy Kimchi, Dakgangjeong etc. Would like to ask those side dish like Oi-muchim, Sigeumchi-namul, Buchu-kimchi etc can keep in fridge for how long? Greatly Appreciated for your prompt reply.Janies Oksusu London joined 1/19 & has 5 commentsPosted January 11th, 2019 at 1:27 pm | Log in to reply. I loved it,Maangchi, you would be proud of me!!See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted January 13th, 2019 at 11:05 am | Log in to reply. Wonderful! Chocu55 Germany joined 9/18 & has 11 commentsPosted September 25th, 2018 at 6:30 pm | Log in to reply. Really love it. Im turkish and my parents loved it too ♡See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted October 3rd, 2018 at 8:40 am | Log in to reply. It looks delicious! I see you added a generous amount of sesame oil. I can almost smell it! It looks wonderful. Deacwdn California joined 7/18 & has 1 commentPosted July 19th, 2018 at 5:14 pm | Log in to reply. Hello Maangchi! I love your recipes. I’m making this banchan now. I have a quick question… how long will this stay in the fridge before it goes bad? EdulCoree Lyon - France joined 7/18 & has 1 commentPosted July 17th, 2018 at 7:17 am | Log in to reply. Hi Maangchi !Thanks for the recipe !I translated it in french on my blog :)See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted July 19th, 2018 at 8:40 am | Log in to reply. It looks so delicious! Vick_cf Texas joined 4/18 & has 5 commentsPosted April 3rd, 2018 at 8:29 pm | Log in to reply. I normally Blanche for 30 seconds. It keeps it from being mushy. This is a perfect side dish! Lovetocook San Francisco joined 12/12 & has 14 commentsPosted October 18th, 2017 at 3:20 pm | Log in to reply. Hi Maangchi,Can I use baby spinach for this recipe, just the leaves? I just bought a big bag of spinach. :D tomdolan US joined 10/17 & has 1 commentPosted October 21st, 2017 at 3:47 pm | Log in to reply. I’ve made it with baby spinach and with regular spinach. You can do both but the adult spinach is better, in my opinion. The baby spinach is soft and you just end up with slimy wads in each bite, whereas the adult is firmer and has the stems, which create a very nice texture for this recipe. But if you only have baby spinach on hand, I wouldn’t let that deter you from making this, especially if you are planning on adding it to kimbap or something like that. Lovetocook San Francisco joined 12/12 & has 14 commentsPosted November 2nd, 2017 at 10:18 pm | Log in to reply. Hi tomdolan, thank you for your advice. I had a huge 5 pound that I recently bought so I was hoping to use what I had so it would not go to waste. I will try to make it with the adult spinach next time and compare the difference. Thank you so much! DanYHKim Las Cruces, New Mexico, USA joined 5/17 & has 3 commentsPosted June 8th, 2017 at 7:04 pm | Log in to reply. I tried this with beet greens, and they were really good.Next, I might try using sweet potato leaves, since my sweet potato plants are not giving me tubers. DanYHKim Las Cruces, New Mexico, USA joined 5/17 & has 3 commentsPosted August 10th, 2017 at 12:23 am | Log in to reply. OK, I cut sweet potato leaves in the morning, and processed them like spinach. Sweet potatoes are related to morning glory plants, and the vines have a fair amount of latex in them, but the leaves don’t have as much.The resulting dish looks similar to the sigeumchi-namul with spinach, but the texture is a bit . . . mushy. There is a kind of slimy component to the leaves. I cannot recommend it. Coriander Central NJ joined 12/18 & has 7 commentsPosted January 13th, 2019 at 3:19 pm | Log in to reply. Wow, thank you for that useful info, that’s definitely one of the vegetables I would have tried as I cannot always find “adult” spinach in my local shops (and my family grows sweet potatoes every summer). I will try with beet greens instead! And perhaps with chard!