Korean Spinach

Korean Spinach


3 people made this

This is an easy side dish from Korea known as 'Shikeumchi Namool' that uses blanched spinach and a range of flavourings including red chilli powder, garlic and sesame oil.


Serves: 2 

  • 1 bundle spinach
  • 1 tablespoon soy sauce
  • 2 teaspoons crushed garlic
  • 1/2 teaspoon Korean red chilli powder
  • 1/2 teaspoon sesame seeds
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 spring onions, thinly sliced

Preparation:30min  ›  Cook:5min  ›  Ready in:35min 

  1. Clean the spinach, remove roots and discard the yellow leaves. Wash 4-5 times in cold water. While washing the spinach tear the big and long leaves in half with your hands.
  2. Place the spinach in a big metal or glass bowl. Boil 4 cups (1 litre) water and pour over the spinach. Stir gently with a wooden spoon and drain in a colander. Rinse the spinach with cold water 2-3 times. Squeeze out all the water with your hands.
  3. Spread the spinach in a mixing bowl and season with soy sauce, garlic, red chilli powder, sesame seeds, salt and black pepper; mix well.
  4. Add spring onions, sesame oil, salt and pepper just before serving. Mix one more time and serve.

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Reviews (1)


Really easy (albeit a bit exhausting to drain the spinach) to make. Flavours good and simple. Great addition to an asian meal! - 22 Oct 2012

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