Sigeumchi Namul (Korean Spinach Side Dish)

Step 1

Trim off the roots from the spinach. Wash thoroughly until there is no sand in the water. Blanch the spinach in salted boiling water until wilted, 20 to 30 seconds.

Step 2

Quickly remove the spinach from the pot and shock in icy cold water to stop the cooking.

Step 3

Drain and gently squeeze out excess water. Cut into 3-inch lengths.

Step 4

Add the remaining ingredients and mix everything well by hand, loosening/separating the spinach pieces that have been clumped up together. It will take about 10 minutes for the flavor of the seasonings to seep into the spinach.