Originally posted October 17, 2011

Korean Spinach (Shimgumchi Namul)

Korean Spinach (Shimgumchi Namul) by belinda


  • Spinach
  • Scallions, cut thinly
  • Garlic, minced
  • Toasted sesame seeds
  • Sesame oil
  • Soy sauce
  • Salt


Clean and blanch spinach. Put in ice bath. Squeeze excess water from spinach. Cut through spinach once or twice if leaves are large.

Add scallions, garlic, sesame seeds, sesame oil, soy sauce, and salt to taste.

This is a good recipe to mix with your hands since the spinach will be pretty bunched up from squeezing the excess water out.


  • commented about 12 years ago

    My kids LOVED this spinach.

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