Korean Spinach Namul (2 Ways: Classic and Spicy)

Korean spinach side dish, sigeumchi namul, made two ways: classic soy sauce & sesame oil or spicy gochujang with doenjang. Quick, easy banchan!

📝 Ingredients

• 1 bunch spinach (cleaned)
• 2 tsp (10 ml) Korean soup soy sauce (gukganjang) (or 1 tbsp soy sauce)
• 1 clove garlic (finely minced)
• 2 tsp (10 ml) sesame oil
• 2 tsp (6 g) toasted sesame seeds
• 1 green onion (finely chopped)
• 1 bunch spinach (cleaned)
• 2 tsp (12 g) Korean chili paste (gochujang)
• 1 tsp (6 g) Korean soybean paste (doenjang)
• 1 clove garlic (finely minced)
• 2 tsp (10 ml) sesame oil
• 2 tsp (6 g) toasted sesame seeds

👨‍🍳 Instructions

1. 1--- To clean and blanch the spinach ---
2. 2Bring a pot of water to boil. Add some salt and the spinach to the water; blanch for 30 seconds. Drain the spinach in a colander and rinse under cold water until all the heat from the spinach has been cooled. Squeeze the spinach firmly to remove excess water. Place spinach on the cutting board and cut the spinach into 3-inch long pieces.
3. 3--- To make classic spinach banchan ---
4. 4Put spinach in a mixing bowl. Add Korean soup soy sauce (or soy sauce), garlic, sesame oil, and sesame seeds. Toss with your hand to incorporate the seasoning into the spinach.
5. 5--- To make spicy spinach banchan ---
6. 6Put spinach in a mixing bowl. Add gochujang, doenjang, garlic, sesame oil, and sesame seeds.
7. 7Smear the Korean pastes together with your fingers to mix them first, then toss everything together to incorporate the seasoning into the spinach.