• Amy Lippert, NTP

Korean Spinach Salad (Sigeumchi Namul)

Updated: a day ago

This quick and easy, super nutritious sesame seasoned fresh spinach dish is so delicious and a must have staple in my house whenever we have Korean and other Asian dishes. For best results, use the full size spinach instead of baby spinach.

Delicious Korean Spinach Salad (Sigeumchi Namul)

Korean Spinach Salad (Sigeumchi Namul)

3 bunches Fresh Spinach

1 Tbsp Sesame Oil

1 tsp Fine Sea Salt

1 tsp Sesame Seeds (opt)


Throughly wash spinach in a large bowl of water and trim the ends if needed, but leave the stems. Drain and set aside.

Bring a large pot of water to a rolling boil. Slowly add all the spinach using a wooden spoon to completely submerge all the spinach. Toss for about 30-seconds until all the spinach has wilted.

Drain in a colander and rinse with cool water to stop the cooking process, flipping the spinach under the water to make sure you cool all of it.

Grab a handful of spinach and squeeze as much water as you can from it. Set onto a cutting board. Cut the spinach 2-4 times and add to a bowl.

Add sesame oil, salt, and sesame seeds tossing with your fingers to separate the spinach and completely coat. Taste and add a pinch more salt if necessary.

Serve with your favorite Korean and Asian meals!

Easy Korean Spinach Salad Close Up

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