Korean Spinach Side Dish for Quick and Healthy Side Dish Recipes
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?
Servings: 4 servings
Ingredients
- 1 lb spinach (baby or regular), washed and trimmed
- 1 ½ tablespoons soy sauce
- 1 ½ teaspoons sesame oil
- 2 teaspoons sesame seeds
- 2 cloves garlic, minced
- Salt, to taste
Instructions
- Bring a large pot of water to a boil. Toss in the spinach and blanch it for about 30 seconds to 1 minute, just until wilted.
- Quickly drain the spinach and transfer it to a bowl of ice water to stop the cooking. Let it sit for 2 minutes, then drain again.
- Squeeze out the excess water from the spinach and place it in a mixing bowl.
- Add soy sauce, sesame oil, garlic, sesame seeds, and a pinch of salt. Use your hands or tongs to toss everything together until well coated.
- Taste and adjust seasoning if needed. Serve chilled or at room temperature.