Namul is the Korean art of seasoning blanched or sautéed vegetables, and sigeumchi namul, sesame spinach, is its most famous example. A pile of tender spinach is tossed with garlic, soy, and sesame oil until each leaf is glossy and fragrant. It is the green that appears beside nearly every Korean meal, and it is ready in minutes. It is the simplest banchan there is, and the one you will make again and again.
A bright green bowl of sesame-scented simplicity
The spinach stays tender and bright, coated in a light, savory dressing with a warm toasted-sesame finish. It is served at room temperature, which makes it perfect for preparing ahead of a big meal. Squeeze the blanched spinach very dry so the dressing clings instead of pooling in the bowl. Serve it alongside grilled meats, stews, or a simple bowl of rice, and watch it disappear. It also keeps for a day in the fridge, so a generous batch never goes to waste.
Craving more? Explore all Korean Kitchen recipes.
Want the full story on the sauces behind this dish? See our Beginner’s Guide to Asian Sauces & Seasonings.
Join the conversation
Only members can comment — it takes a few seconds to create a free account.
Log in Create an account