Fresh Baby Spinach Salad (Sigeumchi Namul)
The Golden Recipe for Baby Spinach Salad Using Seasonal ‘Seomcho’ Spinach
This recipe is for a delightful seasoned baby spinach salad, perfect for topping bibimbap or filling kimbap. Inspired by popular Korean cooking shows, this dish utilizes the sweet, tender ‘Seomcho’ spinach that’s in season. It’s a versatile side dish that will surely enhance your meals.
Main Ingredients- 1 bunch fresh ‘Seomcho’ baby spinach (approx. 300-400g)
- 2 Liters water
- 1 Tbsp coarse sea salt (for blanching)
Seasoning Ingredients- 1/3 Tbsp soy sauce or salt (adjust to taste)
- 1 Tbsp minced garlic
- 1.5 Tbsp sesame oil or perilla oil (for rich aroma!)
- 0.5 Tbsp toasted sesame seeds or ground sesame seeds
- 1/2 Tbsp finely chopped green onion (optional, can be omitted)
- 1/3 Tbsp soy sauce or salt (adjust to taste)
- 1 Tbsp minced garlic
- 1.5 Tbsp sesame oil or perilla oil (for rich aroma!)
- 0.5 Tbsp toasted sesame seeds or ground sesame seeds
- 1/2 Tbsp finely chopped green onion (optional, can be omitted)
Cooking Instructions
Step 1
Prepare the spinach by trimming off any wilted or damaged leaves. If the roots are very dirty, trim them slightly or wash them thoroughly. You can make a small cut lengthwise on the root end and gently tear it apart; this helps the seasoning penetrate better.
Step 2
Rinse the spinach thoroughly under running water, paying special attention to the roots to remove all soil. A final rinse in cool water and draining in a colander is recommended.
Step 3
Bring 2 liters of water to a rolling boil in a large pot over high heat. Once boiling, add 1 tablespoon of coarse sea salt. Submerge the prepared spinach and blanch for just 3-5 minutes until tender-crisp. Avoid overcooking, as this will make the spinach mushy. Covering the pot during blanching helps maintain a vibrant green color.
Step 4
Immediately transfer the blanched spinach to a bowl of cold water to stop the cooking process and cool it down. Rinsing in cold water helps preserve the spinach’s bright green color and crisp texture.
Step 5
Gently squeeze out the excess water from the spinach using your hands. Be careful not to squeeze too hard, as this can crush the spinach; aim to remove just enough water so the salad isn’t watery but still moist.
Step 6
Place the squeezed spinach into a mixing bowl. Add all the prepared seasoning ingredients: soy sauce (or salt), minced garlic, sesame oil (or perilla oil), and the finely chopped green onion. Finely chopping the green onion ensures a pleasant texture.
Step 7
Gently mix and season the spinach with your hands, ensuring the seasoning is evenly distributed. Sprinkle with toasted sesame seeds to finish. Your delicious ‘Seomcho’ baby spinach salad is now ready!
Step 8
Serve this spinach salad as a delightful component of a bibimbap, alongside other toppings like seasoned radish (muche, radish salad), stir-fried carrots, and a fried egg. It adds a fresh, seasonal touch to your meal.
Step 9
This seasoned spinach is absolutely delicious when served as a side dish with any meal!
Step 10
For a delightful change, use this seasoned spinach as a filling for homemade kimbap. Combined with other ingredients, it creates a wonderfully flavorful roll.
Step 11
It pairs exceptionally well with chewy fish cake kimbap (‘Bureomuk Kimbap’), creating a fantastic culinary experience. This recipe is also perfect for a special family meal!
