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  • Writer's pictureHelen ModernPepper

This is NOT your ORDINARY Spinach!๐Ÿ˜‹DELICIOUS & HEALTHY Korean Spinach [แ„‰แ…ตแ„€แ…ณแ†ทแ„Žแ…ตแ„‚แ…กแ„†แ…ฎแ†ฏ] ๊ฐ„๋‹จํ•˜๊ณ  ๋ง›์žˆ๊ฒŒ ๋ฌด์น˜๋Š” ๋น„

#spinach #koreansidedish #spinachrecipe

Eating spinach does NOT have to taste boring! Make Korean spinach. It is full of juicy & delicious flavors and SUPER HEALTHY! ๐Ÿ‡ฐ๐Ÿ‡ท์‹œ๊ธˆ์น˜๋‚˜๋ฌผ: ์ •๋ง ๊ฐ„๋‹จํ•˜๊ณ  ๋ง›์žˆ๊ฒŒ ๋ฌด์น˜๋Š” ๋น„๋ฐ€

SheGeumChi ์‹œ๊ธˆ์น˜ = Spinach

NaMul ๋‚˜๋ฌผ = Stem Vegetables

MuChim ๋ฌด์นจ = Hand-Mixed Dish

Below you'll find the following:

Ingredient List

Korean ingredient and suggested product links

Recipe Instruction

Suggested video recipes




Please take a photo of your Korean Spinach when you make it, posted it on your social media, and TAG @ModernPepper.

โญ๏ธBINGE WATCH Korean Recipes Playlist Menu

โญ๏ธWATCH MORE Korean Side Dishes Recipes


1 ํฐ์ˆ ๊ณผ 1 ์ž‘์€ ์ˆ ์˜ ์„ค๋ช…์€? ์—ฌ๊ธฐ๋ฅผ ํด๋ฆญํ•˜์‹ญ์‹œ์˜ค.

1 teaspoon ์ž‘์€ ์ˆ  = 5 ml

1 tablespoon ํฐ์ˆ  = 1/2 fluid ounce, 15 ml, 15 cc

1 Cup ์ปต = 128 grams

1 lb = 450 grams


Serving Size: 2 Adults

300 Grams Long Stem Spinach ์‹œ๊ธˆ์น˜

ยฝ Tablespoon ํฐ์ˆ  ์†Œ๊ธˆ (blanching)

1 Garlic (finely grated) ๊ฐ•ํŒ ๋งˆ๋Š˜

1 Teaspoon ์ž‘์€์ˆ  Soy Sauce ๊ฐ„์žฅ

1 Tablespoon ํฐ์ˆ  Minced Scallions ๋‹ค์ง„ ํŒŒ

1 Small Pinch ์ž‘์€ ๊ผฌ์ง‘ Black Pepper ํ›„์ถ”

1 Teaspoon ์ž‘์€์ˆ  Sesame Seed ์ฐธ๊นจ

1 Small Pinch ์ž‘์€ ๊ผฌ์ง‘ Beef Dashida ์‡ ๊ณ ๊ธฐ ๋‹ค์‹œ๋‹ค (optional)

1 Teaspoon ์ž‘์€์ˆ  Sesame Oil ์ฐธ๊ธฐ๋ฆ„

1 Pinch ํฐ๊ผฌ์ง‘ Salt ์†Œ๊ธˆ

๐Ÿ›’๐Ÿ›Shop more Korean ingredients & kitchen gadgets at

Korean Soy Sauce ๊ฐ„์žฅ

Brown Sugar ํ‘์„คํƒ•

Beef Dashida (Bouilion Powder) ์‡ ๊ณ ๊ธฐ ๋‹ค์‹œ๋‹ค

๐ŸŒฑYeonDu ์—ฐ๋‘ Vegan (concentrated broth enhancer, use instead of Beef Dashida)

Sesame Oil ์ฐธ๊ธฐ๋ฆ„

Sesame Seeds ์ฐธ๊นจ (100% Made In Korea)

Black Peppercorns ํ†ตํ›„์ถ”

Pepper Grinder ํ†ตํ›„์ถ” ๊ทธ๋ผ์ธ๋”

Microplane grater (fine) ๊ฐ•ํŒ

Glass Mixing Bowls (10 piece set) (3 piece set)

Disposable Gloves (food safe)

Knife Sets: ๋ช…ํ’ˆ ์นผ

9 Piece Knife Set ์„ธํŠธ

16 piece Knife Set ์„ธํŠธ"

Chef's Knife

Step One: Rehydration

In a large mixing bowl, fill with cold water, and submerge the fresh spinach, especially if the spinach looks a bit wilted or has been in the fridge for a bit too long. Let the spinach sit in cold water for 10 minutes to rehydrate.

Step Two: Cutting

Cut the root ends off. Now, if you see purple color by the root ends, do not cut off the purple areas. Just cut off the small roots at the end and keep the purple areas of the spinach stems. Then cut the bottom end of the stems into two or four ways and pull it apart.

Step Three: Washing

In a large mixing bowl filled with cold water, add a small amounts of the spinach and submerge completely under water. Shake gently to release the hidden dirt in between the stems. Put in a strainer. Repeat until you are done washing through the pile of the spinach. Then refill the large mixing bowl with fresh cold water, and repeat the rinsing process two more times.

Step Four: Blanching

In a medium pot, fill with water halfway and bring to boil. Add 1/2 - 1 tablespoon of salt to the water. While holding the bunch of the spinach, submerge the stem part in the boiling water for about 20 seconds (stove heat remains at high). Then submerge the rest of the spinach completely in the boiling water for 20 seconds. Then quickly bring the pot to the sink and pour the spinach into a strainer. Cool down the blanched spinach under running cold water. Once the spinach has cool down to room temperature, grab the spinach and place it on your palm. Using both of your palms, gently squeeze the spinach about five times. It is important to not over squeeze the blanched spinach. Cut the gently squeezed spinach ball into four sections (it is important to not over cut the spinach because this Korean spinach side dish served somewhat stringy).

Step Five: Seasoning

On one side of the mixing bowl, add the following ingredients and mix well:

  • 1 Garlic (finely grated) ๊ฐ•ํŒ ๋งˆ๋Š˜

  • 1 Teaspoon ์ž‘์€์ˆ  Soy Sauce ๊ฐ„์žฅ

  • 1 Tablespoon ํฐ์ˆ  Minced Scallions ๋‹ค์ง„ ํŒŒ

  • 1 Small Pinch ์ž‘์€ ๊ผฌ์ง‘ Black Pepper ํ›„์ถ”

  • 1 Teaspoon ์ž‘์€์ˆ  Sesame Seed ์ฐธ๊นจ

  • 1 Small Pinch ์ž‘์€ ๊ผฌ์ง‘ Beef Dashida ์‡ ๊ณ ๊ธฐ ๋‹ค์‹œ๋‹ค (optional)

  • ๐ŸŒฑ1/2 Teaspoon ์ž‘์€์ˆ  YeonDu ์—ฐ๋‘ Vegan (optional)

  • 1 Teaspoon ์ž‘์€์ˆ  Sesame Oil ์ฐธ๊ธฐ๋ฆ„

Before you start mixing the spinach with the ingredients, gently shake the blanch spinach to loosen the squeezed spinach. Then sprinkle 1 Pinch ํฐ๊ผฌ์ง‘ Salt ์†Œ๊ธˆ on the spinach. In a circular motion, gently mix the spinach with the rest of the ingredients. Now have a taste and see if it is salty enough for you. Adjust to your preference with more salt. Do not add soy sauce to make it saltier.

When you serve this, place it on a plate and create a small mountain, then sprinkle a just a little of sesame seeds for garnishing.

This Korean spinach side dish is best enjoyed within two days of making. I personally like the next day, since it creates a bit more liquid while it sits int he fridge. Don't throw away this spinach juice. I add the juice and spinach to a bowl of warm Korean rice, add some toasted seaweed crumbs (kim ๊น€), some scrambled eggs, julienned Romaine lettuce, a drizzle of sesame oil, and a small doll-up of GoChuJang (Korean red pepper paste ๊ณ ์ถ”์žฅ). Oh, and some avocado cubes, too! Mix it all up and have myself a simple bibimbap at home! Delicious, simple, and healthy!

Bon appรฉtit๐Ÿ˜‹

No Milk? Koreans eat this HIGH CALCIUM Side Dish! Stir Fry Dried Anchovies ๋ฉธ์น˜๋ณถ์Œ

This with a bowl of rice, is a PERFECT HIGH PROTEIN meal! [๊ตญ๋ฏผ๋ฐ˜์ฐฌ ์ฝฉ์ž๋ฐ˜] [BEANS RECIPE]

Can't just have ONE! ADDICTIVE Korean Soy Sauce Eggs & Yolk ๐Ÿ‡ฐ๐Ÿ‡ท์ž๊พธ๋งŒ ์ƒ๊ฐ๋‚˜๋Š” ๋ง›! ๋ฐ˜์ˆ™๋‹ฌ๊ฑ€์žฅ๊ณผ ๋…ธ๋ฅธ์ž์žฅ

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