Korean · Dinner
Stir-Fried Spinach
Baby spinach stir-fried in sesame oil with garlic and scallion, finished with soy sauce and toasted sesame seeds. Known in Korean cuisine as sigeumchi-namul, this side dish is tender, savoury, and lightly nutty, served warm or at room temperature alongside rice.
$2
8 minsPrep
4 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
142Calories
5.1gProtein
10.8gFat
8.2gCarbs
1.3gSugar
3.9gFiber
650mgSodium
0mgChol
1.6gSat Fat
720mgPotassium
115mgCalcium
3.4mgIron
0mcgVitamin B12
32mgVitamin C
vegetarian
vegan
gluten-free
low-carb
low-calorie
high-fiber
rich-umami
thirty-min-meals
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Rinse the baby spinach in a colander under cold running water and shake dry, leaving it slightly damp. Thinly slice the garlic and cut the scallion into 2-inch lengths.
2
Heat the vegetable oil in a wok or large skillet over medium-high heat until it shimmers. Add the garlic and scallion, stirring for 20 seconds until fragrant and the garlic turns golden.
3
Add the baby spinach to the wok in one batch, tossing constantly over high heat for about 90 seconds until the leaves collapse and turn deep green. Drizzle the sesame oil and soy sauce over the wilted spinach, add the salt, and toss for 15 seconds until the leaves glisten evenly.
4
Plate
Pile the spinach onto a small plate and sprinkle the toasted sesame seeds over the top. Serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g baby spinach
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp sesame oil
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp toasted sesame seeds
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp vegetable oil
