Wednesday 4 March 2015

Shigumchi Namul (Korean Spinach Salad) beyond Pajeon, Part2!!

Shigumchi Namul (Korean Spinach Salad)...bear with me as the housekeeping continues...another old post from hereseparated into a new one

Korean Spinach Salad mmskitchenbites

Shigumchi Namul (Korean Spinach Salad)


  • Spinach, cleaned, washed and very thick stems removed
  • Salt
  • Sesame seeds, lightly roasted


  • Light soy sauce, 1 tsp
  • Sesame oil, ½ tsp
  • Garlic clove, minced, 1
  • Sugar, a pinch


Blanch spinach in salted water until just cooked. Drain and wash in cold water. Squeeze well to take out all excess water. Cut into bite size pieces.  

Combine the soy sauce, sesame oil, garlic and sugar in a small bowl. 

Pour the dressing over the spinach. Mix well and serve topped with sesame seeds

I have it at room temperature when eating with rice and chilled, when eating as a salad.

I also add a few red chili flakes at times.


  • The dressing amount is given for proportion and of course you can adjust according to taste and quantity.

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