Korean Spinach Banchan
Korean Spinach Banchan, or Sigeumchi Namul, is a classic side dish in Korean cuisine that complements various meals and presents a delightful way to enjoy spinach. With two popular variations – one featuring soy sauce or salt, and the other incorporating the spicy and tangy Korean chili paste, gochujang – this dish offers diverse flavor profiles to suit different preferences.
It is worth mentioning that both variations of the Korean spinach recipe incorporate garlic as an ingredient. However, some traditionalists choose to exclude garlic entirely, as they believe its strong flavor can overpower the delicate taste of the spinach.
This traditional side dish provides a simple yet intriguing way to add greens to your meals. As an innovative take on spinach, it's perfect for those seeking new tastes or looking to diversify their vegetable options with a unique Korean twist.
Drawing inspiration from “Umma,” a Korean cookbook by Sarah Ahn and her mother, Nam Soon Ahm, this recipe offers their unique take on the classic Korean Spinach Banchan. The cookbook's authors have created an irresistible dish that both celebrates and elevates traditional flavors. I personally find this gochujang version of Spinach Banchan very appealing.
For more inspiration on traditional Korean Spinach Banchan look no further than:
Korean Spinach with Soy Sauce
Korean Spinach with Salt
For more inspiration, here is another simple Korean recipe:
Kimchi Fried Rice
Servings: 6 yield(s)
Prep Time: 10 mins
Cook Time: 1 mins
Total Time: 11 mins
Ingredients
  • 1 Bunch of flat-leaf spinach (8-10oz ( 227-300gr))
  • 1 tsp salt (Heaping.)
  • 1 tbsp gochujang
  • 1 tbsp Korean plum syrup
  • 1 tbsp toasted sesame oil
  • 1 clove of garlic (Minced.)
  • 1 tbsp toasted sesame seeds (Crushed.)
  • 1 green onion (White part only, sliced thinly.)
Instructions
  1. Fill a large pot with water, adding 1 tsp of salt, and bring it to a boil. Add the uncut spinach and blanch it for about 1 minute, until the spinach wilts but still retains some texture or “bite.” Immediately drain the spinach.
  2. Fill a separate large bowl with cold water. Once the spinach has finished cooking, transfer it to the bowl of cold water and gently move your hands through the spinach until it cools down. You may need to add more cold water if necessary. After cooling, remove the spinach from the water and firmly squeeze it with your hands to expel any excess water. Form the spinach into a bowl-like shape and place it on a cutting board. Cut the spinach crosswise into four equal parts.
  3. Gently transfer the spinach to a bowl, pour the sauce over it, and mix thoroughly, ensuring each spinach piece is evenly coated. Sprinkle the dish with sesame seeds and green onions, and give it a gentle stir. Serve and enjoy! This dish can be refrigerated for up to 4 days without losing its integrity or flavor.
Recipe Notes

Korean staples like gochujang or gochugaru are easily available in stores like Trader Joe's or Whole Foods. Korean plum syrup can be purchased online- extract plum syrup Sesame seeds can be toasted on a dry frying pan.