Sigeumchi-namul, Spinach Banchan

Sigeumchi-namul, Spinach BanchanSigeumchi-namul; Spinach BanchanSigeumchi-namul 시금치나물, from sigeumchi for spinach and namul because it is a vegetable dish, is one of the most common banchan (Korean side dish), and also one of the easiest! Best of all it isn’t spicy, so everyone can enjoy it!

It’s funny to me that even as a family that isn’t particularly fond of wilted spinach, we all really like this dish. I certainly appreciated that it’s a tasty cooked spinach dish that doesn’t involve cheese! It’s great for any diet.

Lastly, you can easily add sigeumchi-namal to a variety of main courses. It can top rice and bibimbop, of-course, but is also great to throw in soup or stew, or to eat with bites of any type of meat or fish. And because it is so mild it goes well with meals of any spiciness range.

Korean Bean Sprout Banchan

By: semiserious chefs
Serves: 4-8 sides/banchan


  • 1/2 pound spinach leaves, rinsed and trimmed
  • 4 cups water for blanching
  • 1 T soy sauce
  • 2 large cloves garlic, finely minced
  • 2 green onions, chopped
  • 1 t sesame seeds
  • 1/4 t sesame oil
  • 1 1/2 t rice vinegar


  1. Bring the water to a full boil in a sauce pan. Plunge in the spinach for 30 seconds to 1 minute and remove.
  2. Mix together the soy sauce, garlic, green onions, sesame seeds, sesame oil, and rice vinegar and toss with the wilted spinach.
  3. Serve alone as a snack or over rice. These are also PERFECT for topping bibimbap, soups or stews and many other dishes.


Nathan helping with the Sigeumchi-namul

Nathan likes to participate in the blogging process. “Get me in a photo, Mommy!”

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