Korean Spinach Salad Recipe (Siguemchi Namul) (2024)

FAQs

What to eat with sigeumchi namul? ›

Sigeumchi namul is a traditional Korean side dish of blanched and chilled spinach seasoned with garlic, sesame oil, sugar, and soy sauce. It's a simple and refreshing vegetable side dish (or banchan) that goes well with rice or other Korean dishes, like bibimbap or galbi.

This recipe not only comes together in minutes, but it also can be made in advance and refrigerated for up to three days.

Namul (Korean: 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called san-namul (산나물; lit. mountain namul), and spring vegetables are called bom-namul (봄나물; lit. spring namul).

The spinach is only slightly cooked, leaving it a little crispy, but still soft and tasty. Because it's so easy to make and so delicious, it's a very popular and common side dish among Koreans.

However, banchan can be generally categorized into three main broad types: (1) seasoned fresh vegetables greens, known as namul (나물), (2) braised or soy-sauce based banchan, and (3) preserved or fermented banchan. Firstly, namul are vegetables that are blanched, steamed or marinated.

Namul is the general term that refers to a seasoned vegetable dish, and sigeumchi means spinach in Korean.

Storage Tips

Store your Korean Spinach Side Dish (Sigeumchi-namul) in an airtight container in the refrigerator for 3-4 days.

Banchan is meant to be stored in your fridge and portioned out at meal times as needed. Depending on the banchan and how it's stored, some banchan will last in your fridge for a few days while others will last for weeks (even months in the case of kimchi).

How to Store Gochujang. Once opened, gochujang should be stored in the refrigerator. Like miso, it has quite a long shelf life, as long as it hasn't dried out or changed in color. Should you find yourself with a lot of gochujang leftover, remember that it can be used up in lots of different ways.

Korean Temple Cuisine often includes fermented foods like kimchi, soybean paste, and fermented tea. These probiotic-rich foods contribute to a healthy gut microbiome, which is linked to improved immune function and longevity.

What does Suji mean in Korean? ›

/suji/ resin. mass noun. Resin is a sticky substance that is produced by some trees.

Gimbap (Korean: 김밥; lit. Gim rice; IPA: [kim. p͈ap̚]), also romanized as kimbap, is a Korean dish made from cooked rice, vegetables, fish, and meat rolled in gim—dried sheets of seaweed—and served in bite-sized slices. The origins of gimbap are debated.

Commonly used vegetables include Korean radish, napa cabbage, cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms, lotus root.

The Korean diet is characterized by high vegetable intake, which is due to the agricultural environment in Korea. Vegetables such as lettuce, peppers, carrots, or cucumbers, were often consumed raw with sauces made of gochujang, doenjang, kanjang, or vinegar, and topped with sesame seeds.

The best side dishes to eat with kimchi are steamed white rice, steamed dumplings, fried shrimp, potstickers, beef and broccoli, egg roll in a bowl grilled meat, Korean pancakes, crispy tofu, japchae, Korean fried chicken, bibimbap, and pickled vegetables.

Rice and banchan are typically served with a soup or stew alongside. Seoyoung notes that the main thing to be aware of is where you place your soup bowl in relation to your rice bowl.

The best side dishes to serve with Asian dumplings (East Asia) are ramen, tomato and egg stir fry, fried greens, chilli miso steamed aubergine, pork belly fried rice, cucumber salad (Oi Muchim), tahini miso noodles, and claypot tofu.

This humble, instantly recognizable stew is one of Korea's most beloved foods. The ingredients are simple: doenjang, tofu, mushrooms, green peppers, scallions, and an anchovy or two for added flavor. Add rice and kimchi on the side and you have a meal – no other side dishes necessary.