Korean Kitchen: Spinach Banchan Recipe

Spinach banchan (Sigeumchi Namul) makes a great side dish to any meal. It's healthy, savory, and slightly salty. My kids will eat this along with their bop bop (rice), kimchee, and duboo (tofu).  Banchan, to those of you not in the know, is a series of side dishes served with every Korean meal. They are little dishes of tasty flavors that add a little something something to an already (hopefully) yummy meal.

 Fresh, green spinach

 Cut the roots from the spinach

 Soak to make sure the dirt and grit is removed

 Strain and remove excees water from the cooked spinach

 Ready to serve and eat

Spinach (Sigeumchi Namul) Banchan

• 1 bunch of spinach
• 6 c. water
• 1 tsp. sesame oil
• Salt, to taste
• 1 tsp.sesame seeds

Take apart the spinach and submerge in water to get rid of the dirt and grit. Rinse the spinach several times under running water.

Add a pinch of salt into a pot of water. Bring to a boil. Cook the spinach for about a minute.

Pour the spinach into a strainer and run it under cold water. Squeeze the spinach until all the excess water is removed.

Cut the spinach into bite-size pieces.

In a bowl toss in the spinach, sesame oil, and salt. Mix together. Sprinkle the sesame seed over the mixture.