Sesame-Soy Spinach
- Makes4 servings
- Cook Time25 minutes
The Korean name for this dish is sigeumchi namul. It’s a classic banchan (side dish); sigeumchi means spinach and namul is a category of cooked and seasoned vegetable dishes. The spinach is blanched, drained and rinsed under cold water to stop the cooking before it is tossed with a flavorful dressing made with toasted and ground sesame seeds. Like most other namul, the spinach is best served at room temperature or slightly chilled.
Don’t use baby spinach, which is too delicate. Mature spinach sold in bunches is the type to us. Be sure to wash and drain the spinach to remove any sand or grit, but there’s no need to dry it since it will be blanched.
Step 1
In a large pot over medium-high, bring 6 quarts water to a boil. Meanwhile, in an 8-inch skillet over medium, toast the sesame seeds, stirring often, until lightly browned, 2 to 3 minutes. Cool completely.
In an electric spice grinder or in a mortar with a pestle, coarsely grind 2 tablespoons of the seeds; reserve the remainder for garnish. Transfer the ground seeds to a medium bowl, then stir in the soy sauce, sesame oil and garlic; set aside.
Step 2
To the boiling water, add 1 tablespoon salt and the spinach. Cook, stirring, until the leaves are wilted and the stems are tender-crisp, 1 to 2 minutes.
Immediately drain in a colander and rinse under running cold water, tossing the spinach, until cool to the touch, then drain well. Using your hands, firmly squeeze the spinach to remove the water (no need to wring it completely dry).
Step 3
Add the spinach to the sesame mixture along with the scallions and toss until well combined. Taste and season with soy sauce, if needed. Transfer to a serving dish, then sprinkle with the reserved sesame seeds.
