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Sigeumchi namul is a classic Korean banchan of blanched spinach marinated in a garlic- and sesame-scented dressing. Served at cool room temperature, this side dish is light and refreshing.
Ingredients
  • 1 pound (2 bunches; 450g) mature spinach, bottom ½ inch of stems trimmed, leaves washed well and drained (see note)
  • Kosher salt
  • 2 tablespoons (30ml) unseasoned rice wine vinegar
  • 1 tablespoon (15g; 15ml) doenjang (Korean fermented soybean paste)
  • 1 tablespoon (15ml) honey
  • 1 teaspoon (5ml) fish sauce
  • 1 teaspoon (2g) freshly ground black pepper
  • 1 medium clove garlic (5g), finely grated
  • 2 tablespoons (30ml) toasted sesame oil
  • 2 tablespoons (20g) toasted sesame seeds
  • 2 scallions (40g), sliced ¼ inch thick on a bias
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