Eating spinach does NOT have to taste boring! Make Korean spinach. It is full of juicy & delicious flavors and SUPER HEALTHY! 🇰🇷시금치나물: 정말 간단하고 맛있게 무치는 비밀
SheGeumChi 시금치 = Spinach
NaMul 나물 = Stem Vegetables
MuChim 무침 = Hand-Mixed Dish
Below you'll find the following:
Ingredient List
Korean ingredient and suggested product links
Recipe Instruction
Suggested video recipes
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1 teaspoon 작은 술 = 5 ml
1 tablespoon 큰술 = 1/2 fluid ounce, 15 ml, 15 cc
1 Cup 컵 = 128 grams
1 lb = 450 grams
INGREDIENTS/재료
Serving Size: 2 Adults
300 Grams Long Stem Spinach 시금치
½ Tablespoon 큰술 소금 (blanching)
1 Garlic (finely grated) 강판 마늘
1 Teaspoon 작은술 Soy Sauce 간장
1 Tablespoon 큰술 Minced Scallions 다진 파
1 Small Pinch 작은 꼬집 Black Pepper 후추
1 Teaspoon 작은술 Sesame Seed 참깨
1 Small Pinch 작은 꼬집 Beef Dashida 쇠고기 다시다 (optional)
1 Teaspoon 작은술 Sesame Oil 참기름
1 Pinch 큰꼬집 Salt 소금
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Korean Soy Sauce 간장
Brown Sugar 흑설탕
Beef Dashida (Bouilion Powder) 쇠고기 다시다
🌱YeonDu 연두 Vegan (concentrated broth enhancer, use instead of Beef Dashida) https://amzn.to/3S9SXnn
Sesame Oil 참기름
Sesame Seeds 참깨
https://amzn.to/3r3ngjO (100% Made In Korea)
Black Peppercorns 통후추
Pepper Grinder 통후추 그라인더
Microplane grater (fine) 강판
Glass Mixing Bowls
https://amzn.to/3Rl0Kxm (10 piece set)
https://amzn.to/3LYgzJf (3 piece set)
Disposable Gloves (food safe)
Knife Sets: 명품 칼
9 Piece Knife Set 세트
16 piece Knife Set 세트
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) 강판 마늘
1 Teaspoon 작은술 Soy Sauce 간장
1 Tablespoon 큰술 Minced Scallions 다진 파
1 Small Pinch 작은 꼬집 Black Pepper 후추
1 Teaspoon 작은술 Sesame Seed 참깨
1 Small Pinch 작은 꼬집 Beef Dashida 쇠고기 다시다 (optional)
🌱1/2 Teaspoon 작은술 YeonDu 연두 Vegan (optional)
1 Teaspoon 작은술 Sesame Oil 참기름
Before you start mixing the spinach with the ingredients, gently shake the blanch spinach to loosen the squeezed spinach. Then sprinkle 1 Pinch 큰꼬집 Salt 소금 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 김), some scrambled eggs, julienned Romaine lettuce, a drizzle of sesame oil, and a small doll-up of GoChuJang (Korean red pepper paste 고추장). Oh, and some avocado cubes, too! Mix it all up and have myself a simple bibimbap at home! Delicious, simple, and healthy!
Bon appétit😋
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