Introduction
Sigeumchi Namul, or Garlic-Sesame Sautéed Spinach, is a savory side dish in Korean cuisine that combines the goodness of sesame oil and garlic with the freshness of spinach. The balance of flavor and texture is just fitting for those stronger and spicier Korean dishes, so this side dish is often as well-liked as it is healthy. Light, nutritious, and astonishingly easy to prepare it’s a staple of both restaurants in Korea and homes.
This simple sizzling spinach recipe is our version of the classic Korean banchan, or side dish, sigeumchi name, which is typically made with blanched spinach. Delicate fresh scallions, pungent raw garlic, and rice vinegar add a beauty of freshness that keeps you coming back for more. Toasted sesame oil applied here is of a very deep flavor that works beautifully with the fresh green flavor of the spinach. Rice vinegar adds an excellent brightness to this dish, and it is equal in stimulation.
Because it has a slightly more substantial texture than baby spinach, we have found that this recipe works best with full-leaf spinach that’s reached maturity. Be sure to trim the ends and wash it well before you use it. But do use baby spinach if that’s what you’ve got to work with. It’ll still be delicious.
Would you like to serve the rest of the meal? If you were going to serve this dish of spinach alongside kimbap or in a stir-fry of bibimbap, it’d be terrific. Or if you’re looking for one of those meals that you can really toss together in a very short amount of time, you might top this over rice with some baked tofu or pan-fried salmon for some protein.
Background of Sigeumchi Namul
In Korean cooking, the term “namul” describes a range of seasoned vegetable side dishes that are most frequently cooked with blanched or stir-fried leafy green vegetables such as spinach, bean sprouts, or fernbrake. People have been making namul for ages past, and every region in Korea has its recipe depending upon which veggies are available there. In general, requiring only a few ingredients, the natural flavors of the veggies get enhanced with sesame oil, garlic, and soy sauce.
Sigeumchi There is one particular recipe for namul which comes from spinach, or segeumchi. Spinach came from China, and it was introduced to Korea in the early 1800s. Its supply was readily available, and nutrition benefits promoted it for use in animals. Namul has blanched or sautéed spinach seasoned with garlic, soy sauce, sesame oil, and sometimes sesame seeds for texture. It is often served as a side dish or as one component of bibimbap, a mixed rice dish with different types of vegetables during a traditional Korean lunch.
The Taste and Texture of Sauteed Spinach with Garlic and Sesame
Sigeumchi Namul is at best when its simplicity alone sets it apart from other greens. Mutedly but distinctly flavorful, nutty, aromatic garlic and sesame overtones are balanced by the crunchiness of the spinach. The savory depth of garlic balances the subtle flavor profile in general. Sesame oil adds a nuanced toasted flavor with which it complements well the slight bitterness of the spinach.
The other special characteristic of Sigeumchi Namul is the texture. Spinach in the dish is stir-fried or blanched very quickly so that it does not lose its lively color and soft, ever-so-slightly chewy texture. Stir-fried spinach wilts, so it becomes soft but does not become mushy due to the short cooking time, unlike raw spinach which might be crispy. A sprinkle of toasted sesame seeds on top adds a delicate crunch against the softness of the spinach.
The seasoning, although very sparing, is not bad at all. The wimpy sweetness of spinach is offset, while rich sesame oil is complemented by a little saltiness of soy sauce. If you like to add some heat, you could add a small amount of Korean red pepper flakes (gochugaru) at your discretion.
Easily Versatile and Nutritious Recipe
One of the main reasons sigeumchi namul is so popular within Korean cooking is because of its versatility: it can be consumed alone or mixed with other foods, but in general, sigeumchi namul is always served with a greater meal, typically accompanied by rice, soup, and several banchan. Because of its very mild flavor, sigeumchi namul accompanies heavier, spicier dishes like Korean BBQ or kimchi jjigae, which is a kimchi stew. It’s also a substantial component of mixed rice bibimbap; it adds so much color and texture.
Sigeumchi Namul is very nutty-tasting and highly nutrient-dense. Iron, calcium, antioxidants, and vitamins A, C, and K are all rich in spinach. Garlic and sesame oil lend the flavors and healthy fats with immune-boosting qualities, thus bringing as much nutrition to the table as taste bud stimulation.
An Everlasting Favorite
Sauteed spinach with garlic and sesame is indeed a paean to the strength of simple, and yet expertly prepared ingredients. This dish is very easy to prepare; it does not contain a lot of calories; the flavor is dainty yet palatable. It has been a favorite in many Korean homes for years, and it is now being enjoyed in Korea and around the world by foodies who love simple, fresh flavors.
Garlic-Sesame Sautéed Spinach is one of the tastiest and most effortless ways to get a taste of Korea, whether trying to add a healthy side to dinner or wanting to try traditional Korean flavors. Its harmony of garlic, sesame, and spinach just reveals the best aspects of Korean namul cuisine, corresponding with freshness and simplicity to make it actually really great.
Ingredients
Grate 1 garlic clove and finely slice 2 scallions.
2-tsp toasted sesame seeds
2-tsp. toasted sesame oil
2-tsp low-sodium soy sauce
1 tsp rice vinegar
Half a teaspoon of granulated sugar
Optional: pinch red pepper flakes
1 lb. trimmed, cleaned fresh spinach
1 tablespoon extra-virgin olive oil for pan
Direction
Step 1
Boil big pot of water. Some salt in the water is optional.
Add spinach to the boiling water. Blanch spinach for 30 seconds to 1 minute till wilted
Immediately drain the spinach and transfer it into a bowl of cold water to stop frying, keeping the spinach green
Drain the cold water and softly squeeze the spinach after some minutes. Set aside the spinach.
Step 2
Mix together a small amount of sesame oil, soy sauce, minced garlic, and a pinch of salt in a small bowl. Do, of course, adjust to taste as it pertains to soy sauce.
Step 3
Taste and season after 5 minutes of cooling time.
Conclusion
One of the simplest yet tastiest Korean banchan is Sautéd Sigeumchi Namul, or Garlic-Sesame Sautéed Spinach, which can be described as delicate in texture with a strong earthy flavor. A tasty and healthy food it is prepared by sautéing nutty fragrant garlic with sesame oil.
Read More: https://occcafe.com/korean-acorn-jelly-dotorimuk-recipe-a-simple-and-delicious-dish/
FAQs
1. What is Sigeumchi Namul?
For example, Koreans have sigeumchi Namul, sautéed spinach with garlic, sesame oil, and soy sauce.
This banchan goes perfectly well with rice or even baked in a burrito called bibimbap.
2. Can I substitute leafy greens for spinach?
Kale, bok choy, and Swiss chard all work too instead of spinach, but you might have to adjust cooking times.
3. How long does this dish’s prep take?
A side dish like this one can be prepared without any help, all alone. It will take only ten minutes.
4. Can it be a vegan recipe?
This vegan food uses garlic, sesame oil, and soy sauce.
5. Can it be prepared ahead?
The recipe can be prepared ahead and refrigerated for 2-3 days. It is best served cold or room temperature.