Sigeumchi Namul Bowl
Sesame-soy spinach, warm rice, scallion and toasted seeds.
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SQUEEZE the spinach really hard after blanching - like wringing a sponge dry. Wet spinach turns the seasoning watery and the namul will taste of nothing.
Ingredients
Everything below makes 2 servings.
- 1 cupshort-grain white ricerinsed
- 12 ozbaby spinach
- 2 tbsptoasted sesame oil
- 2 tspsoy sauce
- 2garlic clovesgrated
- 2scallionssliced
- 1 tbsptoasted sesame seedstoasted
- 2 sheetsnori (seasoned)torn into strips
- ¼ tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 549calories
- 13gprotein
- 87gcarbs
- 17gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Rinse rice; start cooking.
- Grate garlic, slice scallions, tear nori.
Cook rice
Cook rice per package or rice cooker (~20 min).
20 min · hands offBlanch and dress spinach
Bring small pot of water to boil. Blanch spinach in 2 batches, 30 sec each. Drain, plunge into cold water, then squeeze hard between hands (this is the difference between watery and properly seasoned namul). Chop coarsely.
4 min · hands onSeason
In a bowl, toss squeezed spinach with sesame oil and soy sauce and garlic and salt and half the toasted sesame seeds and half the scallions. Massage gently with hands to coat every strand.
2 min · hands onPlate
Scoop rice into 2 bowls. Pile sigeumchi namul on top. Scatter remaining scallions, toasted sesame seeds, nori strips.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Cube 6 oz extra-firm tofu, sear in sesame oil 4 min per side. Adds about 8 minutes.
Boil eggs 7 min, ice bath, halve - adds eggs allergen. Adds about 8 minutes.
Plain bowl.
What keeps
Sigeumchi namul keeps 3 days fridge; eat cold over fresh rice. Classic Korean meal-prep banchan.
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