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Jacqueline's Spinach Namul (Sigumchi Namul)

Categories: KoreanVegetablesWorld Cuisine
Contributed by: Jacqueline&David (Jacqueline)

I have never been able to find one that tastes quite as amazing as the one served on Korean night each week at our seminary back in grad school, but this one is pretty yum too! If you aren't into garlic, cut back to 1/4 tsp. This is *so* easy to make, I should really have it under the 'easy' category too! It's so good and so easy, it's almost laughable. 

This makes 4 larger sized (read: typically-sized) servings or 6 small servings (in the traditional Korean manner of multiple namuls at the table, this would feed at least 6 people as one of many dishes, I would guess. Maybe more people even.)


  • 2 (9 oz) bags of triple washed spinach (for ease)
  • 1/2 to 1T soy sauce (try the lesser amount first. The 1T was a tiny bit too much.)
  • 1T sesame oil
  • 1T sesame seeds
  • 1/2 tsp minced garlic
  • salt to taste (if you used 1/2T soy you *may* need salt. If you used 1T soy you won't need it.)


Since you are using the pre-washed bagged spinach, no need to wash. If using bunches of spinach, wash *very* thoroughly. 

Mix all of the sauce ingredients (everything but the spinach) in the bowl that you will eventually add the spinach to and set aside. 

Bring large stock pot of water to boil. (You want it big b/c even though spinach wilts down into nothing afterwards, at first it takes up tons of room!)

While it's coming to a boil, get a large bowl (big enough to put strainer down into along w/ a good bit of ice water) and fill it w/ lots of ice cubes and cold water.

When the water is at a strong rolling boil, put in the spinach as quick as you can, stirring it a bit w/ tongs or something so it all gets in the water. Blanch the spinach for 30 seconds to 1 minute. (Don't worry that it never gets a chance to come to a boil again. That's fine!) Immediately pour the spinach into a strainer and then plunge the strainer and spinach into the iced water bath. 
The ice cold water stops the cooking very quickly. 

Once it is good and cold/cooled off, squeeze out excess water. To get out water the most effectively, after squeezing it w/ your clean hands, wrap it in a goodly number of clean paper towels and wring the water out, holding it over the strainer in case any spinach falls out. You want it pretty dry! Unwrap it and put it on a plate or cutting board for chopping. Cut it w/ a sharp knife coarsely. Place in the bowl that contains the sauce ingredients.