Ingredients for - Sigeumchi Namul (Spinach Banchan)
How to cook deliciously - Sigeumchi Namul (Spinach Banchan)
1. Stage
Boil water and prepare ice bath: Fill a large pot with water and bring it up to a boil over high heat. Prepare a large ice bath. Set it on the counter next to the pot.
2. Stage
Blanch the spinach: Using tongs and working in batches, dunk the spinach in the pot of boiling water. Swish it around until the spinach is bright green and the stems have softened a bit, about 10 seconds. Immediately transfer the blanched spinach into the ice bath to stop the cooking. Swish the spinach around in the ice bath to loosen it up. Repeat until all the spinach is cooked and cooled.
3. Stage
Dry the spinach: Drain the spinach into a colander set in the sink. Working in batches, grab handfuls of the spinach with your hands and wring out as much water as possible. Place the dried spinach on a cutting board.
4. Stage
Chop the spinach: Roughly chop the spinach into bite-size pieces. Transfer the spinach into a medium bowl and use your fingers to loosen them if lumped together.
5. Stage
Season the spinach: Add the scallions, garlic, sesame seeds, sesame oil, sugar, and salt. Toss to combine. Taste and decide if you want to add more salt or leave it as it is.
6. Stage
Serve: Serve immediately or store it tightly covered in the refrigerator until ready to serve.
