Seomcho Muchim, a vibrant Korean winter spinach salad, is a testament to the transformative power of simple ingredients. This isn't your average leafy green side dish; the unique preparation method, involving a quick blanch and a flavorful sesame oil dressing, elevates humble spinach to a culinary masterpiece. The earthy spinach is beautifully balanced by the bright, slightly spicy kick of the gochugaru (Korean chili flakes) and the nutty depth of toasted sesame oil. The subtle sweetness of the garlic and a touch of rice vinegar further enhance the complex tapestry of flavors. This dish is a perfect complement to heartier Korean meals, or a satisfying standalone side.
Imagine enjoying a crisp, flavorful salad that’s both warming and refreshing, perfect for the colder months. Seomcho Muchim offers exactly that. Ready to learn how to create this delicious and surprisingly easy winter spinach salad? Let's dive into the step-by-step instructions below!
Tools Needed
- Deep pot
- Large bowl
Ingredients
- Shinhan Bigeumdo Seomcho (Spinach): 400g
- White Scallions: 20g
- Garlic: 3 cloves (7g)
- Soy Sauce: 1 spoonful
- Salt: 3g + 1 spoonful for blanching
- Garlic Sesame Oil: 1 spoonful
- Sesame Seeds/Sesame Salt: 1 spoonful
Step-by-Step Instructions
Step 1. Prepare and Clean the Seomcho
- Gently scrape off dirt from the stem and root. Remove damaged leaves. Lightly scrape the root to enhance the purple color. Trim the hard root tip.
- Cut the Seomcho into 4 or 8 pieces, depending on size. Wash thoroughly under running water several times to remove dirt and sand. (It's recommended to wash before cutting).
Step 2. Prepare Aromatics and Blanch Scallions
- Cut 20g of white scallions in half and chop them. Chop 7g of garlic (3 cloves).
- Boil enough water in a deep pot to cover the scallions. Add a spoonful of salt. Once boiling, add the scallions and blanch for approximately 30-40 seconds, flipping them occasionally. Because Seomcho leaves and roots are thicker, ensure they are cooked through (test by pressing with your fingernail or checking for softness).
- Remove the blanched scallions from the pot and immediately place in cold water to stop the cooking process. Tear large scallions into bite-sized pieces.
Step 3. Season and Mix
- Squeeze out excess water from the scallions. Add them to a large bowl. Add the chopped scallions, soy sauce, 3g salt, garlic sesame oil, and sesame seeds/sesame salt. Gently mix, ensuring even seasoning. Adjust seasoning with salt if needed.
Read more: Easy Korean Cucumber Kimchi (Oi Sobagi) Recipe
Tips
- Seomcho has a sweeter and softer texture than regular spinach, with a strong flavor and rich nutrients due to its winter growth.
- Refer to the More Information column for detailed ingredient quantities.
Nutrition
- N/A
FAQs
1. Can I use fresh spinach instead of Seomcho (winter spinach)?
Yes, you can! Fresh spinach works well, but keep in mind it might have a slightly different texture and slightly less intense flavor than Seomcho. Adjust cooking time as needed; fresh spinach cooks faster.
2. What can I substitute for gochugaru (Korean chili flakes)?
If you don't have gochugaru, you can substitute with red pepper flakes or a pinch of cayenne pepper. Adjust the amount to your preferred spice level.
3. How long can I store leftover Seomcho Muchim?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld nicely, but the texture might soften slightly over time.
Seomcho Muchim is more than just a salad; it's a vibrant and flavorful experience that elevates the humble spinach to new heights. This recipe is a testament to the magic of simple, fresh ingredients and a few well-chosen seasonings. Enjoy this delicious and healthy side dish, perfect for adding a touch of Korean flair to your next meal!