Korean Spinach Salad Recipe (Siguemchi Namul) (2024)

FAQs

How long does sigeumchi namul last in the fridge? ›

Make-Ahead and Storage

The marinated spinach can be refrigerated in an airtight container for up to 3 days. Bring to room temperature before serving.

Sigeumchi namul is a traditional Korean side dish of blanched and chilled spinach seasoned with garlic, sesame oil, sugar, and soy sauce. It's a simple and refreshing vegetable side dish (or banchan) that goes well with rice or other Korean dishes, like bibimbap or galbi.

Make-Ahead and Storage

Gaji-namul can be made in advance and refrigerated in an airtight container for up to 1 week.

Depending on the banchan and how it's stored, some banchan will last in your fridge for a few days while others will last for weeks (even months in the case of kimchi). This makes it the perfect way to have dinner on the table in minutes.

Keep Your Go-To Banchans Well Stocked

But nowadays, with Asian grocery stores making vegetables more readily available year-round, it's easy to plan to make more kimchi just before your current stash is completely depleted. These mit banchan will also last a long time, so you can make plenty in advance.

Namul are typically served as banchan (반찬; a side dish accompanying staples such as rice). It is possible to have more than one type of namul served as a banchan at a single meal. Each namul dish may be named depending on the main ingredients and the methods of preparation.

Spinach has long been eaten in Korea (some accounts say it came over from China during the Three Kingdoms Period) but it's first on record in 1577. Korean spinach is a little different from Western spinach. It has smaller, thicker leaves and can tolerate Korea's harsh winters.

While the diet of modern Korean people has become increasingly westernized and consists of numerous non-traditional foods, many believe in the healing power of Hansik. Vegetables and fermented foods are part of a healthy diet around the world, and Hansik includes many vegetable dishes and fermented foods.

Gimbap (Korean: 김밥; lit. Gim rice; IPA: [kim. p͈ap̚]), also romanized as kimbap, is a Korean dish made from cooked rice, vegetables, fish, and meat rolled in gim—dried sheets of seaweed—and served in bite-sized slices. The origins of gimbap are debated.

차이 • (chai) (hanja 差異) distinction; difference.

Is banchan healthy? ›

It's generally considered healthy because Koreans use many health- promoting ingredients like fermented foods. Also, side dishes (Banchan) include seasoned green vegetables (Namul) with fermented sauces (Jang), such as soybean paste (doenjang), soy sauce (ganjang), and hot pepper paste (gochujang).

Banchan (반찬)

Banchan is meant to be shared with those you are eating with and it is eaten at almost every meal in Korea. These side dishes come in a vast assortment of options and traditionally, they are always served in odd numbers as there is a belief that even numbers are bad luck.

Korean mitbanchan are essential, well-preserved side dishes that can be made in large batches and kept on hand in the fridge for long periods of time. The most well-known example is kimchi. You can make a quick, delicious, nutritious meal with a few portions of mitbanchan served with fresh rice.

Make-Ahead and Storage

The marinated cucumbers can be refrigerated in an airtight container for up to 2 days. Bring to room temperature before serving.

How long can you keep Saag Aloo in the fridge? Once you've put it out, ideally you should eat it within 4 hours. If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Saag Aloo in the fridge for approximately 3 days or so.

They'll stay fresh in the fridge for up to 3 days. Dal also freezes well for up to 6 months, though the texture of the tadka is best fresh. Let the leftovers thaw in the fridge overnight before reheating in the microwave or a saucepan on the stove.