Savory Sigeumchi Muchim (Seasoned Spinach) with Gochujang
A spinach side dish seasoned with gochujang, toasted sesame oil, and sesame seeds for rich umami.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Unlike traditional lightly seasoned greens, this unique side dish uses gochujang to create an appetizing, savory flavor. The key is blanching the spinach in boiling salted water for about 30 seconds to preserve its crisp texture. The mild pungent kick of scallions combined with nutty sesame oil makes it a wonderfully different way to enjoy spinach.
- Servings
- about 2–3 servingsOriginal: one plate
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Spinach2 handfuls, 250 g
- Scallions (jjokpa) (or large green onion (daepa))
- Coarse sea salt1/2 tbsp
Seasoning
- Gochujang (Korean red chili paste)1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1/2 tbsp
- Minced garlic1 tsp
- Corn syrup (mulyeot) (or green plum syrup (maesil-cheong))1/2–1 tbsp
- Toasted sesame oil1/2 tbsp
- Ground toasted sesame seeds1/2 tbsp
- If using large green onion instead of scallions, mince it to make about 3 tbsp.
Steps
Prepare the ingredients
After trimming and washing the spinach, it comes to about two generous handfuls.
I prepared thin scallions. You can use about 3 tbsp of minced large green onion instead.
Slice the ingredients
Finely slice the scallions into small rounds.
Blanch the spinach
Add 1/2 tbsp coarse sea salt to blanching water and bring to a rolling boil.
Add the spinach and blanch, stirring occasionally, for just about 30 seconds until slightly wilted.
Immediately plunge into cold water to cool off, then drain.
Squeeze out the remaining moisture with your hands gently so the leaves do not get bruised.
Season and toss
Mix 1 tbsp gochujang, 1/2 tbsp regular soy sauce, 1 tsp minced garlic, and 1/2 tbsp corn syrup from the seasoning ingredients until well combined.
You can add more sweetness depending on the flavor of your spinach...
You may also add a little gochugaru for heat, but it is good to add a little water as well so it stays moist.
Add the spinach and toss gently.
Finish by adding the chopped scallions, 1/2 tbsp toasted sesame oil, and 1/2 tbsp ground toasted sesame seeds.
Finish
As the weather gets warmer, spinach loses some of its natural sweetness.
Scallions are delicious right now, so I added a little bit to give it a mild spicy kick.
Try serving this gochujang-seasoned spinach side dish on your dining table.
Ppunwife's tips
- You can add a little gochugaru for spiciness, but it is good to add a little water as well so it stays moist.
FAQ
Can I use large green onion instead of scallions?
Yes, you can finely mince large green onion to make about 3 tbsp and use that instead.
How long should I blanch the spinach in boiling water?
After adding the spinach to salted boiling water, blanch it lightly for about 30 seconds while stirring until it just wilts.
What should I do if I want to adjust the sweetness or spiciness of the seasoning?
You can add more sweetness depending on the taste of the spinach or add a little gochugaru for heat. When doing so, it is helpful to add a little water to keep the seasoning moist.
