Description
There are so many reasons why sigeumchi namul is our default vege dish! It takes literally 5 minutes to prep 4 ingredients, 3 minutes boiling time, 2 adults worth of spinach, and 1 happy chef!
Ingredients
Units
Scale
- 250 grams spinach
- 1 garlic clove, minced
- 1 tbsp oyster sauce
- 1 tsp sesame oil
Instructions
- Prepare spinach. Cut off the roots and wash thoroughly under running water. Make sure you get all the mud and dust off those lovely greens! Cut into half to separate the leaves and stem.
- Cook spinach. Place the spinach into boiling water and cook for 3 mins. While cooking, make sure to push the leaves down and turn down the heat if it threatens to boil over.
- Mince garlic. While spinach is boiling, chop the garlic into small pieces. Use a garlic chopper or any sort of food processor to cut down the time for prep.
- Rinse spinach. Once spinach is cooked, take it out of boiling water and wash under running water to cool it down. Lift the spinach and give it a good squeeze to get the water out. Place the spinach in a bowl and add oyster sauce, minced garlic and sesame oil. Give it a good mix with a pair of chopsticks and serve!
Notes
- You can prepare the spinach side dish beforehand and keep it chilled in fridge while you are cooking the rest of your meal. Add a sprinkle of sesame seeds for aesthetics and applause.
- It goes very well as a side for Korean or even Chinese dishes.
- Marinated spinach can be kept in airtight container for up to 3 days.