To make sigeumchi or spinach namul, you will need the following ingredients:
1 bag spinach
1 tsp garlic, minced
1 tbsp spring onion, chopped
1 tbsp Lee Kum Kee premium soy sauce
1 tbsp Lee Kum Kee pure sesame oil
2 tbsp FreshLife sesame seeds, lightly toasted
- Bring a large pot of water to boil. Add a good amount of salt (equal amount to that of pasta cooking). Insert washed spinach into the pot, root side down. With chopsticks or spatula, push down the rest of the spinach into the hot salted water.
- When the water starts to boil again, remove from heat. Tip the spinach in a sieve and rinse in cold water. This is also called ‘blanching’ and will prevent the spinach from loosing its lovely bright green colour. Squeeze out the excess water.
- Combine spinach with garlic, soy sauce, sesame oil and spring onion. Sprinkle with sesame seeds and serve.
Serve your spinach namul with bibimbap.