Photograph of the finished Sigeumchi namul

Korea · Cải bó xôi trộn vừng

Sigeumchi namul

15 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spinach Spinach 14.1 oz
  • Photograph of Garlic Garlic 0.4 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Roasted sesame seeds Roasted sesame seeds 0.4 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Soy sauce Soy sauce 1 ⅓ tbsp

Method

  1. 1 Bring a pot of water to a boil with a little salt, then blanch the spinach for exactly 40 seconds until just cooked.
  2. 2 Remove the cabbage from the water and immediately place it in ice water for 2 minutes to preserve its green color, then squeeze out the excess water thoroughly.
  3. 3 Cut the cabbage into bite-sized pieces and put them in a mixing bowl.
  4. 4 Season with minced garlic, soy sauce, sesame oil, and salt, then gently mix to ensure even distribution.
  5. 5 Sprinkle with roasted sesame seeds and serve on a small plate with hot rice.
Start cooking