Banchan
Sigeumchi-namul
Seasoned Spinach
Blanched spinach lightly seasoned with sesame oil, garlic, and soy — a simple, savory everyday side.
Sigeumchi-namul is spinach the Korean way: quickly blanched to keep its color, then squeezed dry and dressed with sesame oil, garlic, and a little soy or salt so it stays savory rather than bland. It's one of the trio of colorful namul you'll find on bibimbap, and a fixture of both daily banchan and ceremonial holiday tables. The technique — blanch, season, serve at room temperature — is the template for dozens of Korean vegetable sides, making this a good lens into the cuisine's everyday vegetable culture. It's mild, nutty, and naturally plant-based. Holiday spreads (especially Chuseok and Seollal) almost always include it alongside other namul.
✦ Tastypinch tip
Gather the strands into a small bundle and lift from the middle so they don't slip apart.
How to eat it
- Take small pinches as banchan, between bites of the main dish.
- It also goes into bibimbap as one of the namul toppings.
- Best at room temperature, as served.
Common mistakes
- Don't drown it in soy sauce; the seasoning is meant to be light.
- Don't pile it onto your plate — share it as banchan.
Where to try it
- Standard banchan at home-style restaurants
- Holiday tables (Chuseok, Seollal)
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