Sigumchi Namul (Korean Spinach Salad Kimchi)

Total Time
Prep 15 mins
Cook 0 mins

I haven't tried this yet. I love this when I have it at Korean restaurants.

Ingredients Nutrition


  1. Rinse the spinach a few times until no more sand is coming off the leaves.
  2. Steam the spinach until tender.
  3. Put the spinach in a strainer and let it cool down.
  4. When it is cool enough squeeze gently as much water as possible out of it and cut the leaves coarsely.
  5. Mix all the ingredients into the spinach and the salad is ready.
  6. Serve at room temperature.
Most Helpful

I decreased the serving to one. Using a 6 oz. bag of spinach, I steamed the spinach for two mins. in the microwave using a Glad Simply Steam bag. I used white vinegar since it didn't specify the type--mirin, rice wine? I also used white pepper versus black. I omitted the sesame seeds since my mom hates them and the sesame oil provides plenty of flavor; next time I will decrease the sesame oil. I have also used Splenda in lieu of the sugar and it works well. A definte, tasty keeper. Thanks!

LoriLions April 28, 2009

Great recipe! Thanks for sharing!

tiffany k January 19, 2009

Simple preparation, tasty dish. And easy enough to alter ingredient proportions or add personal salad preferences (like green onions, water chestnuts, etc). I halved it, kept the spinach still slightly crisp and used less sesame oil and soy sauce. Thanks, gobruijns, for an easy way to prepare a favorite vegetable. This made for a quick, good lunch.

ladyfingers October 02, 2008