Seasoned spinach (Sigŭmch'i namul) from Growing Up in a Korean Kitchen: A Cookbook by Hi Soo Shin Hepinstall

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rice with vegetables and meat (Pibimbap); Sweet potato noodles with meat and mixed vegetables (Chapch'ae); Pan-fried crab cakes (Kyejŏn); Pan-fried fish fillets (Saengsŏnjŏn); Grilled red snapper (Tomi kui); Stuffed fish fillet, royal style (Ŏ mandu); Cod chorim (Taegu chorim)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on May 11, 2022

    This was a perfect side for the crab cakes in the same cookbook. I made them before pan-frying the cakes, and since they’re eaten at room temperature, I didn’t have to worry about them staying hot or over-cooking them. The flavors were very pleasant. This spinach would be a great Veg side for many entrees.

  • Delys77 on March 05, 2015

    Pg. 125 Very easy and tasty and just like I remember in Korea. A perfect foil for a busy meal of spicy and heavy flavours.

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