Sigeumchi Namul
시금치나물·(shi-geum-chi na-mul)
The Always-On Zojirushi: Weeknight Banchan & Bap
Thirty seconds. That is the entire window between raw spinach and a perfectly wilted base. The internet tells well-meaning expats to buy baby greens in a plastic tub, drench them in generic soy sauce, and add a pinch of sugar. Skip the sugar. The flavor comes from the ugly red root crown of a mature bunch, where the plant stores its natural winter sweetness. Season by leaning instead on the fermented depth of guk ganjang and a heavy splash of sesame oil. Master the timeline: thirty seconds in boiling water, an ice bath, a gentle squeeze, and a light massage. Squeeze out more water than you think you need before tossing it.
Before you start
Preserve the root.
Do not chop the roots off; use a paring knife to gently scrape away any dark dirt at the very tip of the root, then slice the root crown vertically in half or quarters so the leaves stay attached to the sweet red base.
Wash vigorously.
Submerge the prepped spinach in cold water and agitate to remove all hidden sand.
Ingredients
- mature flat-leaf or savoy spinach250 g
- coarse sea salt1 tbsp
- guk ganjang1/2 tbsp
- toasted sesame oil1 tsp
- garlic1/2 tsp
- scallion1 tsp
- toasted sesame seeds1 tbsp
Method
- 01
Bring a large pot of water to a rolling boil and add the coarse salt.
The salt helps set the bright green chlorophyll.
- 02
Drop the spinach into the boiling water, stems and roots first.
Push the leaves under and leave the pot uncovered, counting to exactly 30 seconds.
- 03
Immediately yank the spinach from the boiling water.
Plunge it into a large bowl of ice water or run it under freezing cold tap water until completely chilled to halt the cooking process.
- 04
Squeeze the water out gently.
Gather the chilled spinach into a ball and use both hands to press firmly until water stops pouring out; the spinach should remain slightly plump and hydrated.
- 05
Tease the clump apart.
Place the spinach ball in a mixing bowl and use your fingers to gently pull the strands loose so the greens can breathe.
- 06
Massage the seasonings into the greens.
Add the guk ganjang, minced garlic, and white scallion, using your fingertips to gently massage and toss the greens until well coated.
- 07
Apply the aromatic finish.
Pour the sesame oil over the spinach, aggressively crush the toasted sesame seeds between your thumb and index finger directly over the bowl to release their oils, and give it one final toss.
Notes
Adaptation for baby spinach.
If mature root-on spinach is impossible to find, alter the blanching time to a mere 10 to 15 seconds so it doesn't disintegrate, and add 1/8 tsp of sugar to compensate for the missing sweet root.
Soy sauce constraints.
Avoid generic American supermarket soy sauce at all costs; it will stain the dish brown and introduce overpowering wheat notes. If guk ganjang is absent, substitute with 1/4 tsp of fine sea salt.
From Cook Korean in America.