Vegan Sigeumchi Namul
Sigeumchi Namul is one of the most beloved classic Korean banchan — blanched spinach tossed in a simple, fragrant sesame‑garlic seasoning. This fully vegan version keeps the bright green color, tender‑crisp texture, and balanced nutty‑savory taste without any fish sauce, meat, or dairy. It’s light, healthy, and ready in minutes, perfect with steamed rice, soups, bibimbap, or any Korean meal spread.
Shared by paula
Time
6 min
Serves
3
Difficulty
easy
đź›’ Ingredients
- 300g fresh spinach, roots trimmed and washed well
- ½ tsp salt (for blanching water)
- 2 garlic cloves, finely minced
- 1 spring onion, thinly sliced
- 1 tbsp low‑sodium soy sauce or tamari
- 1 tsp maple syrup or coconut sugar (optional, for balance)
- 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- Pinch of black pepper
- Optional: ½ tsp gochugaru for a mild spicy twist
👩‍🍳 Instructions
- 1
Blanch spinach: Bring a pot of water to a rolling boil, add the salt. Put spinach in and blanch for 30–45 seconds only — it should just wilt and turn bright green.
- 2
Shock & drain: Immediately transfer spinach into cold or ice water to stop cooking and lock in color. Drain well, then gently squeeze out all excess water — this is key so the seasoning sticks properly.
- 3
Prep: Cut the squeezed spinach into bite‑sized lengths if needed.
- 4
Season: Place spinach in a bowl. Add garlic, spring onion, soy sauce, sweetener (if using), sesame oil, pepper, and gochugaru (if using).
- 5
Mix: Toss gently with clean hands or chopsticks until evenly coated — avoid mashing the leaves.
- 6
Finish: Sprinkle with toasted sesame seeds. Taste and adjust seasoning if needed. Serve at room temperature or chilled.