Parboiled Spinach with Two Types of Seasoning: Soy Sauce and Gochujang

Parboiled Spinach with Two Types of Seasoning, using Soy Sauce and Gochujang, is a delicious Korean side dish known as “Sigeumchi Namul.” It’s a popular banchan (side dish) in Korean cuisine and is known for its savory, slightly spicy, and umami-rich flavors. This dish is not only tasty but also nutritious, as spinach is a great source of vitamins and minerals.

History:
Sigeumchi Namul has a long history in Korean cuisine, dating back centuries. It’s a traditional dish that has been enjoyed in Korean households and served in Korean restaurants for generations. It’s a part of the broader category of namul dishes, which are made by blanching or sautéing vegetables and seasoning them with various ingredients.

Components:
To make Parboiled Spinach with Soy Sauce and Gochujang, you’ll need the following components:

Ingredients:

• Fresh spinach (around 1 bunch)
• Soy sauce
• Gochujang (Korean red chili paste)
• Sesame oil
• Garlic (minced)
• Sesame seeds (toasted)
• Sugar (optional, for balancing flavors)

Steps to Prepare:

1. Prepare the Spinach:

   • Start by washing the spinach thoroughly under cold running water to remove any dirt or impurities.
   • Bring a large pot of water to a boil. Add a pinch of salt to the boiling water.
   • Blanch the spinach by placing it in the boiling water for about 30 seconds to 1 minute until it wilts and turns bright green.
   • Quickly remove the spinach from the boiling water and immediately transfer it to a bowl of ice water to stop the cooking process and preserve its vibrant color.
   • Drain the spinach well and gently squeeze out excess water.

2. Seasoning:

   • In a mixing bowl, combine the following:
     • 2-3 tablespoons of soy sauce
     • 1-2 tablespoons of gochujang (adjust to your desired level of spiciness)
     • 1-2 cloves of minced garlic
     • 1 tablespoon of sesame oil
     • 1/2 to 1 tablespoon of sugar (adjust to taste)

3. Mix and Toss:

   • Mix the seasonings thoroughly to create a flavorful dressing.
   • In a separate bowl, place the drained spinach and pour the seasoning mixture over it.
   • Gently toss the spinach and dressing together, ensuring the spinach is evenly coated with the sauce.

4. Serve:

   • Transfer the dressed spinach to a serving plate.
   • Sprinkle toasted sesame seeds on top for added flavor and presentation.

Preparation Time:
The preparation time for Sigeumchi Namul is relatively short, usually taking around 15-20 minutes, including the time to blanch the spinach and prepare the seasoning.

This dish is a delightful addition to any Korean meal and pairs well with rice and other banchan. It offers a perfect balance of flavors, combining the earthiness of spinach with the umami of soy sauce, the heat of gochujang, and the nuttiness of sesame oil. Enjoy your culinary journey into Korean cuisine!

Parboiled Spinach with Two Types of Seasoning, specifically Soy Sauce and Gochujang, is not only a delicious dish but also a nutritious addition to your meal. Here are the nutrition facts and some health information for this recipe:

Nutrition Facts (Approximate values per serving):

• Calories: 50-70 calories
• Protein: 2-3 grams
• Carbohydrates: 5-7 grams
• Dietary Fiber: 2-3 grams
• Sugars: 1-2 grams
• Fat: 3-4 grams
• Saturated Fat: 0.5-1 gram
• Cholesterol: 0 milligrams
• Sodium: 300-400 milligrams (mainly from soy sauce)
• Vitamins and Minerals:
  • Vitamin A: High (from spinach)
  • Vitamin C: Moderate (from spinach and garlic)
  • Folate: Moderate (from spinach)
  • Iron: Moderate (from spinach and sesame seeds)
  • Calcium: Moderate (from spinach and sesame seeds)
  • Potassium: Moderate (from spinach)
  • Fiber: Good source (from spinach)

Health Information:

1. Low in Calories: This dish is relatively low in calories, making it a healthy choice for those watching their calorie intake.

2. High in Vitamins and Minerals: Spinach is a rich source of vitamins such as Vitamin A (important for eye health), Vitamin C (an antioxidant that supports the immune system), and Folate (essential for cell division and DNA synthesis). It also provides important minerals like iron and calcium.

3. Fiber: Spinach is a good source of dietary fiber, which aids in digestion and helps maintain a feeling of fullness.

4. Protein: While not a primary source of protein, this dish does provide a small amount of protein, which can contribute to your daily protein intake.

5. Soy Sauce and Gochujang: The use of soy sauce and gochujang in moderation adds flavor to the dish but also introduces sodium. If you are watching your sodium intake, consider using reduced-sodium soy sauce or adjusting the amount of soy sauce and gochujang to your taste.

6. Sesame Seeds and Sesame Oil: Sesame seeds and sesame oil provide healthy fats and add a rich, nutty flavor to the dish. These fats are primarily unsaturated, which can be beneficial for heart health.

7. Spices and Garlic: The use of garlic and gochujang can add a spicy kick to the dish. Garlic is known for its potential health benefits, including its antimicrobial properties.

8. Balance and Variety: As with any recipe, it’s important to enjoy this dish as part of a balanced diet. Pair it with other banchan and a serving of rice or protein for a well-rounded meal.

Remember that specific nutritional values may vary depending on the exact ingredients and portion sizes used. Overall, Parboiled Spinach with Two Types of Seasoning can be a healthy and flavorful addition to your diet when consumed in moderation and as part of a diverse and balanced meal plan.