Sigeumchi Namul Sesame Spinach
Make sigeumchi namul sesame spinach at home with measured ingredients and clear, individual cooking steps. An original BestFoodBook home-kitchen adaptation inspired by South Korea's cuisine.
Method
- 01
Step 1
Bring a large pan of water to a boil.
- 02
Step 2
Add spinach and blanch for 30–45 seconds until just wilted.
- 03
Step 3
Drain into cold water, then squeeze firmly to remove excess moisture.
- 04
Step 4
Cut spinach into short lengths and loosen with your fingers.
- 05
Step 5
Toss with soy sauce, sesame oil, garlic, spring onion and sesame seeds. Refrigerate if not serving immediately.
Nutrition
Estimated per 1 of 4 servings from USDA SR Legacy (2018) ingredient values, not laboratory-tested. Uses 500 g raw spinach before blanching; no loss adjustment for squeezed-out cooking water; all sesame oil included. Count/spoon masses are assumptions; no cooking-yield or nutrient-retention factors. Full ingredient IDs and grams are in recipe-nutrition-mappings.json.
Editorial recipe. Preparation may vary by region; not independently kitchen-tested.
Source: BestFoodBook original editorial recipe; not kitchen-tested