This simple Korean side dish (Sigeumchi-namul) made with fresh in spinach and seasoned with Korean bean paste (Doenjang) is great with spicy foods.
Banchan simply refers to Korean side dishes. Today’s recipe for Spinach is a namul. Namul is still a banchan but is made from grass or leaves. Namul is usually made from what is freshest at the market. With Falls cool weather spinach is a perfect choice.
We will season or dish with the following.
Toasted sesame oil. Keep in mind that a little goes a long way.
Korean bean paste or Doenjang. This will give the dish a nice deep somewhat salty flavor. This one has a very short ingredient list and no seafood. If your like me and suffer from gout read the labels. Some have shellfish.
In a small bowl prepare your seasoning mixture. Add the sesame oil, doenjang, green onion, garlic, give this a good mix and set aside. Salt will come latter.
After washing the spinach we need to do is to blanch it. Bring a large pot of water up to a rapid boil. Prepare a large bowl of ice water and have it beside the stove.
Dump the spinach into the boiling water and immediately start stirring. This brings all of the spinach into contact with hot water for even cooking. As the spinach starts to cook it will quickly reduce in size. All that you really want to do is soften the spinach. This should take about thirty seconds.
Immediately remove the spinach and place it into the ice water. Let it cool completely.
After it has cool pick up a small amount of spinach and give it a good squeeze.
Break apart the small balls and add your seasoning mix. The poor spinach has been boiled, dumped into ice water then had the crap squeezed out of it. It’s time to treat it to a massage. Gently massage in the seasoning mix. I highly recommend wearing gloves for this.
Now try a little bit and add salt to taste. But only add a little at a time. How much salt to add will depend upon your taste and the brand of Doenjang that you use.
When your happy with it add some sesame seeds.
This is what the dish looked like when I was finished. Hopefully I have some left latter this week when I make bibimbap.
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- 2 bunches spinach
- 1/4 teaspoon sesame oil
- 1 teaspoon Korean bean paste Doenjang
- 2 Tablespoons Green onions
- 2 cloves garlic
- 1/4 teaspoon Sesame seeds
- 1 pinch salt
- To a small bowl add the sesame oil, doenjang, green onion, garlic, give this a good mix and set aside.
Blanch the spinach
- Wash the spinach
- Bring a pot of water to boil and prepare a bowl of ice water.
- Dump the spinach into the boiling water and immediately start stirring. Cook for 30 seconds.
- Immediately remove the spinach and place it into the ice water. Let cool completely
Prepare the namul
- Working in small batches squeeze the water out of the spinach.
- Break apart the spinach, add the seasoning mixture and massage in.
- Taste the dish and adjust with salt.
- Season with sesame seeds.