Sigeumchi Namul (Seasoned Spinach)

Tested Recipe with Slight Adjustment Adapted from




180g spinach

1 spring onion (chopped)

1 ½ tsp gochujang (Korean hot pepper paste)

1 ½ tsp light soy sauce

½ tsp chopped garlic

1 tsp extra virgin sesame oil

1 tsp toasted white sesame seeds

1/8 tsp ground white pepper

Preparation Instructions:

  1. Trim off the roots from the spinach. Wash thoroughly until there is no sand in the water. Blanch the spinach in salted boiling water until wilted, about 30 seconds.
  2. Quickly remove the spinach from the pot and shock in cold water to stop the cooking. Drain and gently squeeze out excess water. Cut into 3-inch lengths.
  3. Add the remaining ingredients, put on a disposable glove and mix everything well by hand.
  4. Serve as a side dish.



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