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Korean Spinach (Sigeumchi Muchim)

Scott Phillips

Yield: Yields 1-1/2 cups

Servings: 6

The nuttiness of the sesame oil gives this spinach a deep, earthy flavor that pairs well with grilled meat.


  • Kosher salt
  • 1 lb. spinach, stemmed and washed (16 cups)
  • 2 Tbs. Asian sesame oil
  • 1 Tbs. soy sauce
  • 1 tsp. untoasted white sesame seeds
  • 1 tsp. plain rice vinegar
  • 1 tsp. granulated sugar
  • 1/2 tsp. minced garlic
  • 1/2 tsp. freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 60
  • Fat Calories (kcal): 45
  • Fat (g): 5
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 0
  • Sodium (mg): 310
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 2


  • Bring a large pot of salted water to a boil over high heat. Set a large colander inside a large bowl of ice water.
  • Cook the spinach in the boiling water, stirring, just until bright green, about 10 seconds. Using a slotted spoon, immediately transfer the spinach to the colander and stir a few times to quickly cool it. Drain well and squeeze out excess water (see Two Easy Ways to Squeeze Spinach). Using your fingers, loosen the spinach slightly as you transfer it to a medium bowl.

  • Add the remaining ingredients and gently mix until well combined. Cover and refrigerate for at least 1 hour to let the flavors meld. Return to cool room temperature before serving. (The spinach is best served on the day it’s made.)


Rate or Review

Reviews (5 reviews)

  • User avater
    chinamoon | 07/22/2017

    I made the entire Korean BBQ menu and this was my favorite of all the side dishes. I would definitely include it among a series of dishes served at room temperature. I will take the advice of winefan next time and cut the sugar and add more gochujaru.

  • winefan | 05/07/2017

    I cut the sugar in half, added a half teaspoon more rice vinegar and a teaspoon of gochujaru pepper. Great on spinach, also on grilled or steamed broccoli.

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