Korean sigeumchi namul: blanched spinach squeezed dry and tossed with garlic, soy sauce, sesame oil and sesame seeds. Serves 4.
2,000ml
1tsp
300g
1clove
1tbsp
1tbsp
1tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2,000ml | — | — | |
| 2 | | 1tsp | — | — | |
| 3 | | 300g | — | — | |
| 4 | | 1clove | — | — | |
| 5 | | 1tbsp | — | — | |
| 6 | | 1tbsp | — | — | |
| 7 | | 1tbsp | — | — |
Pour the water into the large saucepan.
Water · 2,000 ml
Add the salt.
Salt · 1 tspBring to the boil.
Add the spinach, push it under the water and cook for 30 seconds, until just wilted.
Spinach · 300 g
Rinse under cold running water until cool.
Squeeze the spinach firmly in your hands to press out as much water as you can.
Lay it on the chopping board.
Cut it into 5 cm lengths.
Lay the garlic clove on the board.
Garlic · 1 cloveCrush it lightly with the flat of the knife and pull off the skin.
Add the soy sauce.
Soy sauce · 1 tbsp
Add the sesame oil.
Sesame oil · 1 tbspScatter in the sesame seeds and mix well, loosening the clumps of spinach.
Sesame seeds · 1 tbsp
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2,000 ml | | Pour the water into the large saucepan.⏱ 15sResultWater |
| 2 | 1 tsp | | Add the salt.⏱ 5sResultSalted water |
| 3 | — | | Bring to the boil.⏱ 8 minResultBoiling salted water |
| 4 | 300 g | | Add the spinach, push it under the water and cook for 30 seconds, until just wilted.⏱ 30sResultBlanched spinach |
| 5 | Blanched spinachstep 4 | | Drain it in the colander.⏱ 15sResultDrained spinach |
| 6 | — | | Rinse under cold running water until cool.⏱ 40sResultCooled spinach |
| 7 | — | | Squeeze the spinach firmly in your hands to press out as much water as you can.⏱ 40sResultSqueezed spinach |
| 8 | — | | Lay it on the chopping board.⏱ 10sResultSqueezed spinach |
| 9 | — | | Cut it into 5 cm lengths.⏱ 30sResultCut spinach |
| 10 | Cut spinachstep 9 | | Put it in the mixing bowl.⏱ 10sResultCut spinach |
| 11 | 1 clove | | Lay the garlic clove on the board.⏱ 5sResultGarlic |
| 12 | Garlicstep 11 | | Crush it lightly with the flat of the knife and pull off the skin.⏱ 20sResultPeeled garlic clove |
| 13 | Peeled garlic clovestep 12 |  | Grate it finely into the bowl.⏱ 20sResultSpinach with garlic |
| 14 | 1 tbsp | | Add the soy sauce.⏱ 5sResultSpinach with soy |
| 15 | 1 tbsp | | Add the sesame oil.⏱ 5sResultSpinach with sesame oil |
| 16 | 1 tbsp | | Scatter in the sesame seeds and mix well, loosening the clumps of spinach.⏱ 30sResultSeasoned spinach |
| Total Time | 21 min | ||
| Nutrient | Per serving |
|---|---|
| 63kcal | |
| 3g | |
| 5g | |
| 0.7g | |
| 4g | |
| 0.4g | |
| 2g | |
| 272mg |
Korean sigeumchi namul: blanched spinach squeezed dry and tossed with garlic, soy sauce, sesame oil and sesame seeds. Serves 4.
What you’ll doYou will blanch spinach for 30 seconds, cool it and squeeze it dry, cut it into lengths and toss it with garlic, soy sauce, sesame oil and sesame seeds.
