Let’s be real—sometimes we just want a side dish that doesn’t steal the whole show but still knows how to shine. This Korean spinach side dish, also known as sigeumchi namul, checks all the boxes. It’s light, garlicky, naturally vegan, and comes together so fast you’ll wonder why you ever bought the pre-packed stuff. I grew up eating this at every family gathering. My aunt would pile it high next to crispy seafood pancakes, sweet soy-glazed mushrooms, and grilled fish that crackled at the edges. It’s a side that works across the board—whether you’re doing Korean BBQ at home or just tossing it beside a simple salmon fillet. And don’t be fooled by its humble look—each bite carries this gentle mix of sesame, salt, and earthiness that sticks with you. And if you’re like me and always trying to find dishes that are easy but feel kinda special, this one hits the spot. It’s also a great contrast to heavier mains or to round out one dish dinners. Plus, it slides right into menus with Dominican dishes, Indian sweet sides, or even mushroom-based pairings. Flexible, flavorful, and unfussy—what more could we ask from spinach?

1) Key Takeaways
2) Easy Korean Spinach Side Dish Recipe
3) Ingredients for Korean Spinach Side Dish
4) How to Make Korean Spinach Side Dish
5) Tips for Making Korean Spinach Side Dish
6) Making Korean Spinach Side Dish Ahead of Time
7) Storing Leftover Korean Spinach Side Dish
8) Try these side dish recipes next!
9) Korean Spinach Side Dish
10) Nutrition

1) Key Takeaways

This is a simple, healthy Korean spinach dish made in under 10 minutes
You’ll only need a handful of pantry staples
Perfect as a banchan or served with rice, seafood, or grilled meats
It stores well and makes a great meal prep side

2) Easy Korean Spinach Side Dish Recipe

If you’ve ever sat down at a Korean table and been met with a dozen little dishes, this spinach banchan was probably one of them. Light, garlicky, and bathed in sesame, it’s one of those side dish recipes that sneaks up on you—quiet, but memorable.

What I love most is that it checks every box. Need something healthy? This dish uses fresh spinach and clean flavors. Want something fast? It’s on your plate in less than 10 minutes. Side dish recipes easy enough for beginners but satisfying for the pros—that’s where this shines.

And it’s not just a one-note side. This works with all kinds of meals. Serve it next to a seafood dish, tuck it into a bowl of rice, or let it sit alongside Dominican dish flavors or even sweet dish recipes Indian families pass around during big gatherings. It’s surprisingly flexible.

3) Ingredients for Korean Spinach Side Dish

Spinach: Use baby spinach or regular spinach with tough stems trimmed. It cooks down quickly and keeps a soft, silky bite when blanched.

Soy Sauce: Brings in that classic salty umami flavor. A good-quality light soy sauce will carry the flavor without overpowering the dish.

Sesame Oil: This adds a warm, nutty depth that balances the brightness of the greens. Don’t skip this—it’s part of what makes it distinct.

Garlic: A couple of cloves, finely minced, go a long way. Raw garlic in this dish gives it bite and personality.

Sesame Seeds: Lightly toasted ones bring texture and a subtle crunch. Sprinkle them generously at the end.

Salt: Use it to season the blanching water and taste again at the end. It sharpens the spinach and enhances everything else.

4) How to Make Korean Spinach Side Dish

Step 1. Fill a pot with water and bring it to a strong boil. Add the spinach and blanch it quickly—about 30 seconds. It should wilt but keep its bright color.

Step 2. Use tongs or a strainer to move the spinach straight into ice water. This stops the cooking and locks in that vibrant green.

Step 3. After a few minutes, drain and gently squeeze the spinach to remove excess water. You don’t want it soggy. Toss it into a mixing bowl.

Step 4. Add the soy sauce, sesame oil, minced garlic, sesame seeds, and a light pinch of salt. Mix with your hands or chopsticks until coated evenly.

Step 5. Taste and adjust seasoning. You can chill it or serve it at room temperature. Either way, it holds its flavor beautifully.

5) Tips for Making Korean Spinach Side Dish

Use fresh spinach whenever possible. Frozen spinach turns mushy and loses that clean bite. Plus, the flavor just doesn’t hit the same.

Don’t overcook the spinach. If you leave it in boiling water too long, it breaks down and loses color. You want soft leaves with a little structure left in the stems.

Blanching water should be well salted. Think of it like pasta water—it’s your first shot at flavoring the greens. That salty base makes a big difference.

6) Making Korean Spinach Side Dish Ahead of Time

One of the best things about this dish? It gets better after it sits. Those flavors soak right in. Make it the morning of your dinner and let it chill out in the fridge.

If you’re prepping for a week of meals, store the mixed spinach in a sealed container. Just give it a gentle stir before you eat—it’ll hold up well.

This fits perfectly with one dish dinners when you want something green but don’t feel like cooking an elaborate side. The fact that it tastes great cold is a bonus.

7) Storing Leftover Korean Spinach Side Dish

Pop leftovers into an airtight container and slide it into your fridge. It’ll keep for up to three days. The garlic gets stronger over time, but that’s part of its charm.

If it looks a little clumped up after chilling, give it a light toss. Add a drizzle of sesame oil to bring it back to life before serving again.

This is one of those side dish recipes you’ll wish you’d doubled, especially when you realize how easy it is to pull out and enjoy with almost anything.

8) Try these side dish recipes next!

9) Korean Spinach Side Dish