This Korean-style spinach salad (Sigeumchi Namul), alongside the earlier featured soya bean sprouts salad, is one of the components for my favourite bibimbap. It is also a popular side dish to complement any Korean meal.
As a spinach lover, I absolutely love that I can taste the freshness of the spinach due to the light seasonings. And it is quite effortless to make this salad, especially if you use baby spinach (there is no preparation work for baby spinach except to wash it before use). Feel free to use regular spinach if you can’t find baby spinach. I’m loving this salad so much, that I will be adding it to my bento lunch boxes in future.
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.
Prep Time: 8 mins
Cook Time: 1 min