Sigumchi Namul (Korean Spinach Salad Kimchi)

READY IN: 15mins
Recipe by gobruijns

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

Top Review by LoriLions

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!

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.

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