Korean Spinach Salad 2 Ways (Sigumchi Namul) Recipe

If you’re a fan of bold flavors and crave refreshing sides, get ready to meet your new go-to vegetable dish! Korean Spinach Salad 2 Ways (Sigumchi Namul) delivers big flavor with minimal effort. Each bite is brimming with savory, nutty, and spicy notes that make spinach the star, and you’ll love how these two distinct versions easily slip into any meal.

this …

Ingredients You’ll Need

With just a handful of everyday staples, you can transform simple spinach into a colorful, crave-worthy side! Each ingredient truly earns its spot: building savory depth, toasty aroma, and a signature Korean twist.

• Fresh Spinach (1.5 lbs): The heart of the dish—reach for whole spinach with stems for the best texture and color.
• Garlic (4 cloves, minced): Freshly minced garlic gives bold aroma; it’s split between both flavor versions.
• Soy Sauce (3 tbsp): Adds saltiness and umami, blending perfectly with the nutty and spicy notes.
• Sesame Oil (3.5 tbsp): Rich, toasty, and absolutely essential for that signature Korean depth.
• Green Onion (1 stalk, chopped): Brings fresh crunch and color.
• Sesame Seeds (2 tbsp, crushed): For delightful crunch and extra nuttiness—crushing them releases even more aroma!
• Sugar (1 tsp): A hint in the spicy version balances heat, letting all the flavors sing.
• Korean Red Chili Flakes (0.5 tbsp): For gentle, smoky heat in the spicy salad—look for “gochugaru.”
• Korean Chili Paste (0.5 tbsp): Also known as “gochujang”—it gives the spicy version extra depth and vibrant color.

Variations

The classic Korean Spinach Salad 2 Ways (Sigumchi Namul) is endlessly adaptable! Don’t be afraid to swap out what you have on hand, skip the spice, or even add in extra veggies—make it your own and suit any meal or craving.

• Nut-Free Version: Skip sesame seeds and oil for a lighter, allergy-friendly twist. Drizzle with a splash of olive oil instead.
• Add Mushrooms: Thinly slice shiitake or button mushrooms and blanch with the spinach for a heartier, umami-packed salad.
• Mild Flavor: Omit the chili flakes and chili paste for a completely mild version—perfect for kids!
• Soy-Free: Substitute tamari or coconut aminos to make this salad gluten-free or soy-free without missing out on flavor.

How to Make Korean Spinach Salad 2 Ways (Sigumchi Namul)

Step 1: Prep and Blanch Your Spinach

Start by trimming the stems off the fresh spinach and giving it a thorough wash. This helps remove any grit and ensures a tender salad. Next, bring a large pot of water to a boil with a teaspoon of salt. Blanch the spinach for just 30 seconds—don’t overdo it! As soon as the leaves turn brilliant green, drain and immediately rinse them with cold water. This stops the cooking and locks in that gorgeous color.

Step 2: Drain and Portion the Spinach

Once your spinach is cool, gather it up with your hands and gently squeeze out as much water as you can (this keeps the salad punchy and not watery). Divide the spinach into two equal portions—forming them into loose “balls” makes this super easy—and then cut each portion in half. Now you’ve got a blank canvas for both flavor directions!

Step 3: Create the Savory Seasoning

In a mixing bowl, combine half of the minced garlic (2 cloves), 2 tablespoons soy sauce, 2 tablespoons sesame oil, half the chopped green onion, and 1 tablespoon crushed sesame seeds. Add one portion of your blanched, squeezed spinach and toss until every strand is beautifully coated. Taste and adjust the seasoning—you can add another splash of soy or a pinch of sesame seeds if you like extra nuttiness.

Step 4: Make the Spicy Version

For a kick of heat, grab your second bowl. Mix the remaining garlic (2 cloves), 1 tablespoon soy sauce, 1 tablespoon sesame oil, the rest of the green onion, 1 tablespoon crushed sesame seeds, 0.5 tablespoon Korean red chili flakes, 0.5 tablespoon Korean chili paste, and 1 teaspoon sugar. Add the second half of the spinach and toss everything together—the color should be vibrant, and the aroma absolutely mouthwatering!

Step 5: Serve or Chill

The salads are delicious right away, but even better after a brief rest in the fridge. Letting them chill for 10-30 minutes melds the flavors and adds a steely refreshing crunch—just what you want in Korean Spinach Salad 2 Ways (Sigumchi Namul)!

How to Serve Korean Spinach Salad 2 Ways (Sigumchi Namul)

Garnishes

A final sprinkle of more crushed sesame seeds adds irresistible crunch and contrast to both salad variations. A few shreds of extra green onion or even a sprinkle of thinly sliced chili pepper make the bowls especially eye-catching—and amp up flavor for the spicy crowd!

Side Dishes

Korean Spinach Salad 2 Ways (Sigumchi Namul) is a classic banchan—meaning it plays beautifully with nearly every Korean main dish. Serve it alongside grilled meats, bibimbap, bulgogi, or simple marinated tofu. It’s also fantastic with rice bowls, noodle dishes, or even added to wraps for extra texture and zing.

Creative Ways to Present

Try plating both salads side-by-side for a colorful yin-yang effect, use small bowls for each flavor to create an appetizer “flight,” or scatter the salads atop a big platter of mixed greens for an impressive fusion salad. Individual lettuce cups or rice paper wraps work for fun finger food, too!

Make Ahead and Storage

Storing Leftovers

Store your Korean Spinach Salad 2 Ways (Sigumchi Namul) in an airtight container in the fridge, and it will stay crisp and flavorful for up to 3 days. The ingredients actually mellow and blend together over time, making leftovers almost better than fresh!

Freezing

Freezing is not recommended, as spinach becomes watery and loses its lively texture. For the freshest results, make what you’ll eat within a few days, or prep everything up to the blanching step and finish seasoning right before serving.

Reheating

This salad is meant to be enjoyed chilled or at room temperature—no reheating necessary! Just give it a gentle toss before serving to revive the flavors and redistribute the seasonings.

FAQs

Final Thoughts

I can’t wait for you to discover how addictively delicious and downright easy Korean Spinach Salad 2 Ways (Sigumchi Namul) is. Whether you love it bold and spicy or simple and savory, it’s a dish that brings color, nutrition, and irresistible Korean flavor to your table in minutes. Happy mixing, and enjoy every bite!

Print