Korean Spinach Side Dish (Sigeumchi Namul)
This paleo and Whole30 version of sigeumchi namul, a simple Korean spinach side dish is light, refreshing, and packed with flavor and nutrients. Plus, it’s perfect for meal prep because it only takes a few minutes to make and tastes great straight out of the fridge!
Servings: 2
Ingredients
- 1 bunch spinach, (about 10 ounces) washed, drained, and ends trimmed
- 1 green onion, thinly sliced
- 1 small garlic clove, minced
- 2 teaspoons coconut aminos
- 1 teaspoon toasted sesame oil
- ⅛ teaspoon Diamond Crystal kosher salt
- 1 teaspoon toasted sesame seeds
- ¼ teaspoon gochugaru or red pepper flakes (optional)
Instructions
- If you’re cooking the spinach on the stovetop, bring a large covered pot of water to a boil over high heat. Add the spinach and cook, uncovered, for 30 seconds to 1 minute, or until the leaves are bright green and just cooked.Alternatively, you can microwave the spinach in an Anyday Large Deep Dish microwave glass bowl for about 2 minutes or until just cooked through.
- Transfer the cooked spinach to a sieve or colander in a bowl of ice water to stop the cooking process. (When I’m pressed for time, I skip the ice water part and just rinse the cooked spinach with cold water before squeezing out the excess liquid.)
- Take the spinach out of the ice water and squeeze out all the excess water.
- Cut the pile of cooked spinach into thirds to make it easier to eat.
- In a large mixing bowl, combine the spinach with the green onion, garlic, coconut aminos, sesame oil, and salt. Mix well and taste a bite. Adjust for seasoning, if needed. Toss in the sesame seeds (and optional red pepper flakes) and stir everything together.
- Cover and chill the spinach dish in the refrigerator for at least 5 to 10 minutes to let the flavors meld. Dig in!
Video
Notes
Store the leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 65kcal | Carbohydrates: 7g | Protein: 4g | Fat: 3g | Fiber: 3g | Sugar: 1g