Best Sigumchi Namul Korean Spinach Salad Kimchi Recipes

SIMPLY SEASONED KOREAN SPINACH SALAD

Steps:

• Trim the spinach roots (if any) and wash the spinach in cold water thoroughly.
• Boil the water in a pot/sauce pan for 5 to 7 mins. Add the salt (1 tsp). Once the water starts to boil, plunge the spinach into the pot and leave it for 30 seconds.
• Drain the boiled water away and run cold water on the spinach for 1-2 minutes.
• Squeeze the spinach to remove excess water.
• Cut the spinach into 2-3 pieces with a knife. (If you are using baby spinach, you can skip this step.)
• Add the seasoning sauce and mix well with your hands.
• Serve it on a plate and enjoy.

SIGUMCHI NAMUL (KOREAN SPINACH SALAD KIMCHI)

Steps:

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

SPICY KOREAN KIMCHI

Steps:

• Separate and wash the cabbage leaves.
• Sprinkle them with the 2 tbsp of salt.
• Place them in a non corrosive dish (Pyrex) and pour in the 4 cups cold water, cover with plastic wrap and place in fridge over night.
• The water should cover the leaves if not place a heavy object on them to keep them submerged.
• After sitting overnight pour off the water and rinse the leaves well, shake out excess moisture. ( I used my lettuce dryer to remove the extra moisture).
• Mix the garlic, ginger, green onion,chili flakes,sugar & 1 tbsp salt, stir together.
• Pour 11/2 cups of very hot water over the mixed seasoning.
• Place cabbage leaves in a large zip lock bag or in a bowl, pour in the seasoning, mix well so the seasoning is on every leaf.
• Place in the fridge for two days. Flip the bag every time you open the fridge door.
• To serve cut the leaves into 2" strips and serve as a side condiment.
• To store pack the cabbage into a jar and store in the fridge it will keep for several days to a week or more.

KOREAN SPINACH SALAD

Steps:

• Wash and drain spinach; break into bite-sized pieces.
• Fry, drain, and crumble bacon.
• Toss bacon and spinach with water chestnuts, bean sprouts, and eggs.
• Combine all dressing ingredients and mix well.
• Pour dressing over salad and serve.
• Note: This dressing is great on tossed salads, too!