Sigeumchi Namul – Seasoned Fresh Spinach

A simple, quick, and tasty way to enjoy fresh spinach.


2 bunches (about 12 ounces) fresh bunch spinach(stem & leaf, not the bagged leaves)

2 green onions, chopped

3 cloves garlic, minced

1 Teaspoon toasted sesame seed

1 Tablespoon + 1 teaspoon salt


1 tablespoon Sogogi Dashida (powdered beef soup stock)*

(or substitute your favorite powdered soup mix or bullion)


Wash spinach thoroughly in cold water.

In a large pot, add 1 tablespoon salt to 1 quart of water and bring to a full boil.

Completely immerse spinach, stem ends first, in the boiling water

Remove from heat after about 30 seconds and rinse immediately in cold water.

Squeeze excess water from spinach.

Place spinach in a medium mixing bowl then add all ingredients and mix well.

Serve chilled or at room temperature.


Prepare as above but add 2 tablespoon of pure sesame oil and 1 teaspoon coarse ground red chili powder.