Savory Spinach with Soybean Paste (Sigeumchi Doenjang Muchim)
Easy and Delicious Spinach Dish: Healthy Spinach with Soybean Paste
A delightful blend of fresh spinach and savory soybean paste! Introducing a simple yet deeply flavorful recipe for Sigeumchi Doenjang Muchim. It’s the perfect side dish to invigorate your appetite. You can find detailed cooking steps starting from 04:40.
Main Ingredients- 200g fresh spinach
- 1 pinch of salt (for blanching spinach)
Cooking Instructions
Step 1
First, thoroughly wash the fresh spinach. Trim the root ends carefully to remove any remaining dirt. If the spinach leaves are too long, cut them into 3-4 bite-sized pieces.
Step 2
Bring a generous pot of water to a rolling boil. Once boiling, add a pinch of salt to the water. This helps the spinach maintain its vibrant green color and a crisp texture. Add the spinach, starting with the stems, and blanch for about 30 seconds to 1 minute. Be careful not to overcook, as it can become mushy!
Step 3
Immediately remove the blanched spinach and rinse it under cold running water to cool it down. This crucial step helps preserve the spinach’s crispness and prevents excess water from making the dish soggy. Gently squeeze out the excess water with your hands. Avoid squeezing too hard, as this can release a raw grassy smell.
Step 4
Now, let’s prepare the delicious seasoning. In a bowl, combine 1/2 Tbsp minced garlic, 1 Tbsp sugar, 1 Tbsp doenjang, 1/2 Tbsp gochujang, and 1 Tbsp of fragrant sesame oil. Add the blanched spinach to this bowl and gently toss everything together with your hands until well combined. Ensure all the seasonings are evenly distributed throughout the spinach.
