Sigeumchi Namul -Korean-Style Spinach Recipe

Spinach has been much maligned of late, but it is still a lovely vegetable that needs a little love. This Korean take on the humble vegetable will liven things up, and maybe rekindle a love for spinach!

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Baby spinach leave(s) : 400 g
  • Spring onion(s) : 3 whole
  • Chilli paste : 30 g
  • Soy sauce : 30 ml
  • Garlic clove(s) : 3 whole
  • Sesame oil : 30 ml
  • Toasted sesame seeds : 25 g


  • ETAPE 1

    Wash the spinach leaves if necessary, shake out any excess water, but do not dry completely.
    Asian dishes usually call for baby spinach on the stalk as the roots are a prized vegetable. If such spinach can be source, be sure to wash the stalks thoroughly as they tend to hang on to grit.

  • ETAPE 2

    Trim any dry ends on the spring onion, and slice thinly.

  • ETAPE 3

    Remove the root end of the garlic cloves, and slice.

  • ETAPE 4

    Heat the sesame oil and sliced garlic in a large pan or wok, stirring constantly to prevent the garlic from burning.

  • ETAPE 5

    When golden and grafrant, add the gochujang, soy sauce and spring onions to the pan, stirring to dissolve the chilli paste.

  • ETAPE 6

    Throw in the still-wet spinach in the pan, and stir until just wilted.

  • ETAPE 7

    Sprinkle with tsesame seeds and serve immeditaly.

Chef's tip

«The same technique can be used with any number of greens, such as broccoli -whether calabrese or stem, bok choi, or even Brussels sprouts and kale.»

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