Seasoned Spinach

Siguemchi Namul

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Mature spinach with its sweet purple roots has a heartier, meatier texture than its baby variety. My grandmother used to feed me small bites of this nutritious side dish with her fingers straight into my mouth while she was making it. She always mixed the spinach leaves with her hands to ensure the dressing was evenly coated.

Ingredients

Serves 4 (as a side dish)

  • 450g (1lb) mature spinach with stem and roots
  • sea salt

DRESSING

  • 2 tbsp roasted sesame oil
  • 1 tbsp soy sauce
  • 1 tsp spring onion, finely chopped
  • 1 tsp roasted sesame seeds, crushed
  • 1 tsp sagwa-shikcho (Korean apple vinegar)
  • 1 tsp brown sugar
  • 1 garlic clove, grated or finely chopped
  • black pepper, freshly ground

Method

Fill a large saucepan with water, salt well and bring to the boil. In a large bowl, prepare an ice bath. Rinse the spinach with cold water to remove any dirt, especially around the roots. Remove any hairs from the roots. Cut the spinach into 7cm (2.in) long pieces, keeping the purple roots intact. Split the roots in half horizontally and keep separately.

In a medium bowl, combine the dressing ingredients and stir until the sugar has dissolved. Set aside.

Blanch the spinach in two separate batches. In the boiling salt water, blanch the spinach stem and leaves until just wilted, about 1 minute, remove the spinach from the water and shock in the ice bath. Repeat with the spinach stem with roots, but cook for 1–2 minutes. Remove from the ice bath, drain well and gently squeeze out any excess water.

Gently loosen the clumps of spinach with your fingers and transfer to a bowl. Toss well with the dressing. Cover and chill for about an hour to allow the flavours to mellow before serving.

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@judyjoochef Instagram profile imageOMG!! What an epic fantastic meal @koynlondon last night for their opening. @samyuktanair has done it again— worked her magic and created a truly divine venue in the heart of Mayfair. The main upstairs room is intimate with a clean modern decor, while the downstairs has a bit more of a fun “sceney” vibe.  I do consider myself a bit of sushi and Japanese food snob, and I was wonderfully impressed. With chef @rhyscattermoul and @salvatoredettori78 at the helm, I was spoiled silly with truly interesting dishes with unexpected and wonderfully surprising twists. Very few Japanese restaurants have both a strong sushi bar AND a kitchen— Koyn’s cooked dishes are a shining star here. Even classic plates, such as Agedashi Tofu and Spinach Oshitashi boast unique finishing touches that makes them so memorable. I loved the Hojicha Smoked Lamb Chops— succulent and bursting with umami flavor, with just the right amount of char to give it that addictive sweet and savory caramelization. The sukiyaki was another highlight— a usually homey dish was elevated with Wagyu beef and a rich complex broth echoing with subtle sweetness. The scallops were also excellent— meaty, juicy and cooked delicately with an almost raw and creamy center and glazed with a sour sweet ume (plum). Oh, and i cannot forget the Chilean Seabass— one of my favorite types of fish and so rarely found on menus in London. Also known as Patagonian Toothfish, this oily, buttery, practically silky white fish tastes so luxurious. And, then when slathered decadently with a aromatic and spiced Shiso Salsa Verde— What a treat!! I cannot wait to go back.  Thank you so much @frasercomms and @samyuktanair for having me in. 
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@judyjoochef Instagram profile imageSuch a fun night @vamuseum checking out the opening of the Korean Wave “Hallyu” exhibit. K-pop, fashion, dramas, movies— they even recreated the bathroom from Parasite @parasitemovie !
And, great to see my book too in the gift shop!  Yay! 
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@judyjoochef Instagram profile imageRepost from @seoulbirduk
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Seoul Bird is spreading her wings again, and this time she's heading to LAS VEGAS! 🇺🇲

Read all about it here - https://www.forbes.com/sites/alywalansky/2022/09/20/the-las-vegas-strip-has-a-cool-new-must-try-food-hall/?sh=2526e0886ecf @forbes @propereatslasvegas
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🇺🇲 VIVA LAS VEGAS! 🇺🇲

We've been working on something VERY exciting in the background and today we can finally tell you! 

Seoul Bird presents its very first location outside London at the @propereatslasvegas food hall this December 2022.

At Proper Eats, Seoul Bird dishes include K-Tots topped with melted cheese, kimchi and hot sauce, and a signature fried chicken sandwich with signature sauce and Kewpie mayonnaise.

The new 24,000 square feet food hall on the second level promenade of ARIA Resort & Casino will be a food hall like none any of us have seen before, and it’s located right in the heart of the Las Vegas Strip. So whether stopping by the bar or grabbing some food after a busy night in the casino, this will be a fun spot to wander into when staying on Las Vegas Strip! 

✈️🇺🇲🥢
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