Korean Seasoned Spinach (Sigeumchi Namul) – 10-Minute Banchan

Make a light, flavorful, and healthy Korean seasoned spinach salad with this easy Sigeumchi Namul recipe. Tender blanched spinach is gently seasoned with garlic, sesame oil, soy sauce, and toasted sesame seeds — creating a fresh and nutty side dish that pairs beautifully with any Korean meal..

In Korean cuisine, banchan are small side dishes served alongside rice and the main course. Sigeumchi Namul is one of the most iconic of these — light, nutritious, and harmoniously flavored. “Namul” refers to seasoned vegetables, and “Sigeumchi” means spinach. The dish is blanched briefly to retain its bright green color, then gently seasoned by hand.

It’s a perfect example of Korean culinary philosophy — balancing flavor, texture, and color while respecting the natural taste of each ingredient. Sigeumchi Namul is served at home, in restaurants, and even in bibimbap, where it’s layered with other vegetables and a spicy gochujang sauce.

COURSE

Side Dish

ORIGIN

Korean recipe (commonly found in traditional Korean homes and banchan assortments)

WHY YOU’LL LOVE SIGEUMCHI NAMUL

Sigeumchi Namul (시금치나물) is one of the most popular Korean banchan (side dishes). It’s healthy, quick to prepare, and full of umami flavor. It’s made with just a few ingredients yet adds a vibrant green color and earthy depth to any Korean meal. Often served with rice, kimchi, or grilled meats, this seasoned spinach recipe perfectly balances freshness with the savory notes of soy and sesame.

INGREDIENTS FOR SEASONED SPINACH (SIGEUMCHI NAMUL)

• Spinach: Fresh, tender spinach leaves — baby spinach works well.
• Garlic: Freshly minced for aromatic depth.
• Soy sauce: Adds umami and saltiness. Use low-sodium or tamari, if needed.
• Sesame oil: Provides nutty aroma and smooth texture.
• Toasted sesame seeds: Adds crunch and enhances nutty flavor.
• Salt: Used for blanching and light seasoning.

HOW TO MAKE SEASONED SPINACH (SIGEUMCHI NAMUL)

1. Prepare the spinach: Rinse spinach thoroughly to remove dirt.
2. Blanch the spinach: Boil water in a pot with a pinch of salt. Add spinach and blanch for about 30 seconds until bright green.
3. Shock in cold water: Immediately transfer spinach to cold water to stop cooking and preserve color.
4. Drain and squeeze: Gently squeeze out excess water. Then cut spinach into bite-sized pieces.
5. Season the spinach: In a bowl, combine soy sauce, minced garlic, sesame oil, and sesame seeds. Add spinach and mix gently by hand.
6. Adjust seasoning: Taste and adjust salt or soy sauce as desired.
7. Serve: Plate as a banchan or as part of bibimbap.

DIETARY INFORMATION

This dish is vegan, vegetarian, gluten-free (with tamari or gluten-free soy sauce), and low-calorie.

Substitutions:

• Use tamari or coconut aminos instead of soy sauce for gluten-free.
• Add chopped green onions or Korean chili flakes (gochugaru) for extra flavor.
• For lower sodium, reduce soy sauce and use a pinch of salt instead.

Korean Seasoned Spinach (Sigeumchi Namul)

Make this quick and healthy Korean side dish with tender blanched spinach seasoned with soy sauce, sesame oil, and garlic. A simple yet flavorful Korean banchan perfect with rice, noodles, or barbecue.

Servings 4

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

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Ingredients

  

• 8 oz 225 g spinach
• 1 clove garlic minced
• 1 tbsp soy sauce or tamari for gluten-free
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds
• 1/4 tsp salt

Instructions

 

• Bring a pot of water to a boil with a pinch of salt.
• Add spinach and blanch for 30 seconds, until just wilted.
• Immediately transfer spinach to a bowl of cold water to stop cooking.
• Drain and gently squeeze out excess water. Cut into bite-size lengths.
• In a bowl, mix soy sauce, minced garlic, sesame oil, and sesame seeds.
• Add the spinach and toss gently to combine.
• Taste and adjust seasoning with more soy sauce or salt if desired.
• Serve chilled or at room temperature as a side dish.

Notes

NUTRITION FACTS

Serving Size: 1/2 cup Calories: 70 Total Fat: 4g (5% DV) Saturated Fat: 0.5g (3% DV) Cholesterol: 0mg (0% DV) Sodium: 320mg (14% DV) Total Carbohydrates: 6g (2% DV) Dietary Fiber: 2g (8% DV) Total Sugars: 1g Protein: 3g (6% DV) Calcium: 10% DV Iron: 15% DV Potassium: 12% DV

Note: Nutrition information is an estimate and may vary based on exact ingredients used.

Course: Appetizer, Side Dish

Cuisine: korean, Vegan

Keyword: easy Korean side dishes, Korean banchan, Korean spinach side dish, seasoned spinach recipe, Sigeumchi Namul

RECIPE TIPS

• Don’t overcook the spinach — 30 seconds is enough to keep it tender yet crisp.
• Mix gently to prevent tearing the spinach.
• Can be made ahead and refrigerated for up to 3 days.
• Add spice: Mix in a pinch of gochugaru for a mild kick.
• For meal prep: Store in airtight containers for easy Korean-style lunches.

SERVING IDEAS

Sigeumchi Namul pairs wonderfully with:

• Bibimbap (Korean mixed rice bowl)
• Grilled Bulgogi beef or pork
• Steamed white or kimchi fried rice
• Korean fish cakes (Eomuk Bokkeum)
• Other banchan like kimchi, bean sprouts, or cucumber salad

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.