Fresh & Flavorful Spinach Salad (Sigeumchi Muchim)
The Best Spinach Salad Recipe: Savory and Delicious, Perfect for Any Meal!
Looking for a healthy and delicious side dish? This spinach salad, known as ‘Sigeumchi Muchim’ in Korean, is a perfect addition to your winter meals. Learn how to make it with a simple, step-by-step guide that even beginners can follow.
Ingredients- 1 bunch fresh spinach (approx. 200g)
- 0.5 Tbsp coarse sea salt (for blanching)
- 0.5 Tbsp soup soy sauce (guk-ganjang)
- Pinch of fine sea salt or salt (to taste)
- 0.5 Tbsp minced garlic
- 1 Tbsp perilla oil (deulgireum)
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
Begin by preparing the spinach. Carefully untie any packaging and gently spread out the spinach leaves. Most store-bought spinach is pre-washed, so extensive cleaning might not be necessary. If needed, trim any yellowed or wilted leaves near the roots.
Step 2
Rinse the spinach thoroughly under cool running water. Pay special attention to the root area, as it can trap dirt. I usually soak the spinach in clean water for about 10 minutes after rinsing to ensure all soil is removed.
Step 3
Prepare to blanch the spinach. Fill a large pot or deep skillet with plenty of water and bring it to a rolling boil over high heat. Adding a little salt to the boiling water helps maintain the spinach’s vibrant green color.
Step 4
Once the water is boiling vigorously, carefully add all the prepared spinach. Gently stir to ensure the spinach is submerged and cooks evenly.
Step 5
Avoid overcooking the spinach, as it can become mushy and lose its nutrients. Blanching for just 2 to 3 minutes is ideal for a crisp texture. Remember to add 0.5 Tbsp of coarse sea salt to the boiling water when you add the spinach, and set a timer for 3 minutes.
Step 6
Immediately after blanching, transfer the spinach to a bowl of cold water to shock it and stop the cooking process. This helps retain its crispness. Once cooled, gently squeeze out excess water. Avoid squeezing too hard, which can break the delicate leaves.
Step 7
When squeezing out the water, aim for a gentle press rather than a forceful wring. This prevents the spinach from becoming too watery or mushy, ensuring the seasoning adheres well without making it bland.
Step 8
Place the drained spinach in a mixing bowl. Add 0.5 Tbsp of minced garlic and 0.5 Tbsp of soup soy sauce. Gently toss and mix the ingredients with your hands. It’s best to start with the soup soy sauce and then taste, adding fine salt only if needed to adjust the seasoning. This prevents over-salting.
Step 9
If the soup soy sauce alone isn’t enough, add a tiny pinch of fine sea salt or regular salt. The goal is to enhance the natural flavor of the spinach without overpowering it. Tasting as you go is key to getting the perfect balance.
Step 10
Finally, drizzle in 1 Tbsp of fragrant perilla oil and sprinkle with toasted sesame seeds. Give it one last gentle toss. Your delicious and healthy Spinach Salad (Sigeumchi Muchim) is ready to be enjoyed! It’s a simple yet incredibly satisfying side dish.
