This simple Korean seasoned vegetable dish (Sigeumchi namul) is made with fresh spinach and seasoned with Korean fermented bean paste (Doenjang). In Korean restaurants, it is usually served with Korean BBQ, spicy foods, or kimbap.
This simple Korean cucumber salad is the perfect side dish to serve at home. It is very a very common side dish at Korean restaurants. Some people even call this cucumber kimchi (I used to), but technically it is not kimchi. Since it is quickly prepared, not normally fermented, and can be eaten fresh, it’s not kimchi. But whatever you call it is a delicious recipe.
You can let this dish ferment before eating if you wish to do so. However, the cucumbers quickly lose their crunch and become mushy.
This is the package we bought at the Korean market. It’s 227 grams and we are only using 80 grams. Keep that in mind when you’re buying yours. It will …