Soy & Sesame Spinach (Sigeumchi Muchim)

4-6
Servings
5m
Prep Time
1m
Cook Time
6m
Ready In


"Muchim means to "mix with seasonings" and that's exactly how this spinach is prepared. This little banchan is so easy to make and can be served cold or at room temperature. From Koreatown, a cookbook. Serves 4-6 as part of a banchan spread (not as a side dish!)"

Original recipe yields 4-6 servings
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Nutritional

  • Serving Size: 1 (124.1 g)
  • Calories 69
  • Total Fat - 4.3 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0 mg
  • Sodium - 397 mg
  • Total Carbohydrate - 6 g
  • Dietary Fiber - 2.7 g
  • Sugars - 1.6 g
  • Protein - 3.8 g
  • Calcium - 116.1 mg
  • Iron - 3.2 mg
  • Vitamin C - 32.1 mg
  • Thiamin - 0.1 mg

Step 1

Bring a large pot of water to a boil. Salt well. Fill a bowl with ice water and have it nearby.

Step 2

Blanch the spinach for 30 seconds, them drain it and immediately shock it in the ice water.

Step 3

Drain again and squeeze the spinach to eliminate excess water.

Step 4

In a bowl, stir together the soy sauce, sesame oil, sugar , pepper and garlic. Add the spinach and toss to coat. Garnish with the sesame seeds.

Tips & Variations


No special items needed.

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