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Korean Spinach Salad (Sigeumchi Namul)

Squeezing the excess liquid from blanched spinach

Squeezing the excess liquid from blanched spinach (Step 2)

Korean Spinach Salad Recipe

In place of baby spinach, you may also use regular spinach - try to use spinach with thinner stems and trim off the ends before use. After step 2, cut the spinach into smaller lengths.

Serves: 3-4

Prep Time: 8 mins

Cook Time: 1 min


  • 150 grams baby spinach rinsed and drained
  • 1 tbsp chopped spring onions
  • a small pinch of salt to taste (may also use light soy sauce)
  • 1/2 tbsp toasted sesame seeds
  • 1/2 tbsp sesame oil to taste
  • 1 clove garlic grated or minced; grated or minced (may use garlic powder)


  1. Blanch spinach in a pot of boiling water (with 1 tsp of salt added) for 30 seconds.
  2. Plunge the blanched spinach in an ice water bath until cooled. Gather the spinach in your hand and squeeze out the excess liquids.
  3. In a bowl, add cooked spinach and the rest of the ingredients. Mix well. Season to taste. Serve at room temperature or chilled.

Leave a Comment

12 Responses to “Korean Spinach Salad (Sigeumchi Namul)”

  1. Ching — February 24, 2014 @ 3:51 am

    I love this Korean banchan too. To make a full Korean meal is really not easy since we have to prepare lots of banchan to go with it. Even though it is easy to prepare but when I have to make a few banchan in a day, that’s a lot of work.


    • wiffy replied: — February 24th, 2014 @ 11:45 pm

      you are right. I always marvel at the 1 main dish with 10 banchan meal I see at K drama. Even at the restaurants here, we usually get only 2 or 3 banchan with every main.


  2. tigerfish — February 24, 2014 @ 8:08 am

    I have made broccoli the same way before (cos I happened to enjoy a broccoli banchan served in one of the Korean restaurants here) , like what you have done to your soy bean sprouts & spinach banchan :)

    The advantage of using broccoli is that you don’t have to squeeze out too much excess liquids :P compared to spinach.


    • wiffy replied: — February 24th, 2014 @ 11:43 pm

      Oh, that’s a great idea. I’ll try it with broccoli next time. thanks for sharing :)


  3. Jessie — February 24, 2014 @ 3:23 pm

    Hi Wiffy,
    I saw some seed-like ingredient on the spinach . What are they ? Not mention in your receipe? Are they Sesame seeds?


    • wiffy replied: — February 24th, 2014 @ 11:42 pm

      opps, I left out the sesame seeds. have amended the recipe. thanks for pointing it out :)


  4. B — February 24, 2014 @ 11:38 pm

    Love baby spinach! Tender and sweet, this is a yummy side dish.


  5. Caroline — March 7, 2014 @ 4:05 pm

    My daughter love Korean bibimbap. Wonder where can I purchase the Korean spinach in order to prepare this dish?


  6. daryl kang — October 17, 2016 @ 6:29 pm

    Hi, would appreciate more varieties of quick vegetarian meals if u have to share. Chinese style of vegetarian getting to be bit dull now. If u have vegetarian Korean or Japanese meals that be most wonderful.

    Thanks in advance.


  7. Evangeline — May 2, 2017 @ 8:09 pm

    If the spinach Salad keep chilled, how long can I keep in the fridge?


    • wiffy replied: — May 3rd, 2017 @ 1:36 pm

      recommended not more than 1-2 days.


      • Evangeline replied: — May 5th, 2017 @ 6:36 am

        Noted. Thank you wiffy. 😊