Spinach salad from Korea is called “sigeumchi namul” , and it’s bright, tasty, and good for you . It’s often eaten as a banchan side dish , showing how Koreans love fresh veggies with bold seasoning .
Spinach gives lots of vitamins and minerals , so this salad is popular with people who want to eat healthy . In this write-up we’ll show you two ways to make it: the classic version with simple flavors , and a spicy version that really wakes up your taste buds . Both salads let you enjoy spinach in a yummy Korean style .
What is Korean Spinach Salad?
In Korean cooking, many veggies are turned into namul , which means they’re quickly seasoned and served cold or at room temp . Sigeumchi namul uses spinach , a leafy green full of iron, calcium, and vitamins A, C, K . It’s tossed with simple seasonings so the spinach flavor shines .
Spinach is also high in antioxidants that help protect your cells . Eating it often can help your eyes, bones, and immune system stay strong .
Variation 1: Traditional Korean Spinach Salad
Here’s what you’ll need for the classic recipe:
- Fresh spinach: 200 г
- Garlic: 2 cloves, minced
- Soy sauce: 1 tablespoon
- Sesame oil: 1 tablespoon
- Sesame seeds: 1–2 teaspoons
- Salt: to taste
Now the steps :
- Wash spinach and briefly blanch in boiling water (about 30 seconds) .
- Drain and rinse with cold water to stop cooking , then squeeze out extra liquid gently .
- Mix garlic, soy sauce, sesame oil, and salt in a bowl to make dressing .
- Add spinach and toss gently until leaves are coated .
- Sprinkle sesame seeds on top before serving .
This salad tastes best chilled or at room temp , and goes well with rice or other dishes .
Quick tips :
- Pick spinach with no wilting or yellow spots .
- Don’t overcook when blanching—just until leaves get soft .
Variation 2: Spicy Korean Spinach Salad
If you want heat, try this version with gochujang chili paste .
- Fresh spinach: 200 г
- Gochujang: 1 tablespoon
- Rice vinegar: 1 tablespoon
- Garlic: 2 cloves, minced
- Sesame oil: 1 tablespoon
- Green onions: 2, chopped
- Sesame seeds: 1–2 teaspoons
Here’s how to make it :
- Blanch spinach like before, then cool in cold water and drain .
- Whisk gochujang, rice vinegar, sesame oil, and garlic in a bowl .
- Add spinach and green onions , tossing until well mixed .
- Sprinkle sesame seeds over salad just before serving .
You can eat this warm or cold , and it’s great with grilled meats or in a banchan spread .
Pro tips :
- Adjust gochujang if you like more or less spice .
- Store leftovers in an airtight container—best eaten within two days .
Nutritional Comparison of Both Salads
Both salads start with spinach, so they’re packed with vitamins and minerals . The classic one uses garlic and sesame oil for antioxidants and healthy fats . Garlic can help heart health too . The spicy version adds capsaicin from gochujang , which may boost metabolism and reduce inflammation .
You get a great mix of nutrients no matter which one you pick .
How to Serve Korean Spinach Salad
In Korea, banchan are small side dishes shared at the table . Both spinach salads work perfect for this .
Serve them with rice, grilled meat, or other banchan like kimchi . Small portions make it fun to try lots of flavors .
You can also eat these salads alone on a hot day, as a light meal . Feel free to mix them into wraps or bowls for a modern twist .
Frequently Asked Questions (FAQs)
What can I use instead of gochujang?
Try a mix of mild chili paste and honey or sugar, or use sriracha—though it tastes a bit different .
Can I make Korean spinach salad ahead of time?
Yes , you can prep both salads in advance . The classic one tastes better if it chills for a few hours . For the spicy salad, be careful if you don’t want it too hot over time .
Is this salad gluten-free?
Regular soy sauce has gluten, so pick a gluten-free soy sauce or tamari . Check gochujang labels too .
How can I make this salad vegan?
It already is vegan as long as your soy sauce and gochujang have no animal ingredients .
Conclusion
Korean spinach salad is a tasty way to eat more greens . The classic version is mild and fresh, while the spicy one gives a fun kick . Try both, and share what you like best with friends or family .
Korean Spinach Salad 2 Ways
Equipment
- 1 large pot
- 1 colander
- 2 mixing bowl
- 1 whisk or fork
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 10 ounces fresh spinach
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1 teaspoon sesame seeds
- Salt to taste
- 1 tablespoon rice vinegar
Instructions
- Bring a large pot of water to a boil. Add a pinch of salt.
- Quickly blanch the spinach in the boiling water for about 1-2 minutes, just until it wilts.
- Drain the spinach using a colander and rinse it under cold water to stop the cooking process. Squeeze out excess moisture and set aside.
- For the Soy Garlic Version, combine the soy sauce, sesame oil, minced garlic, and a pinch of salt in a mixing bowl. Add the chilled spinach and toss gently. Sprinkle sesame seeds on top before serving.
- For the Sesame Vinegar Version, in another mixing bowl, whisk together the sesame oil, rice vinegar, soy sauce, minced garlic, and a pinch of salt.
- Add the spinach to the sesame vinegar mixture and toss to coat evenly. Top with sesame seeds before serving.
- Serve both salads chilled or at room temperature, garnished with additional sesame seeds if desired.
