{"id":2368,"date":"2017-10-24T20:46:51","date_gmt":"2017-10-24T18:46:51","guid":{"rendered":"http:\/\/taoofstefan.com\/blog\/?post_type=recipe&p=2368"},"modified":"2018-03-11T14:50:47","modified_gmt":"2018-03-11T13:50:47","slug":"spinach-with-scallions-sesame-and-more","status":"publish","type":"recipe","link":"https:\/\/taoofstefan.com\/blog\/recipe\/spinach-with-scallions-sesame-and-more\/","title":{"rendered":"Spinach with Scallions, Sesame and More"},"content":{"rendered":"

After many Japanese and Chinese cuisine related recipes, I want to share something from another great Asian cuisine country. This time we are in Korea and I have an easy and delicious recipe for sigeumchi-namul<\/em>\u00a0(\uc2dc\uae08\uce58 \ub098\ubb3c) for you. This is blanched spinach with scallions and sesame.<\/p>\n

\"Sigeumchi<\/a><\/p>\n

<\/p>\n

Korean Cuisine<\/h1>\n

I don’t know how it’s where you live (let me know in the comments!), but from my personal experience Korean cuisine seems to be less known in Europe and my area. I am not sure why as it is a versatile and interesting cuisine. It has a complex history and evolved greatly over the past centuries. Its roots can be found in agricultural and nomadic\u00a0traditions from the Korean peninsula and southern Manchuria.<\/p>\n

\"Sigeumchi<\/a><\/p>\n

Today traditional Korean\u00a0dishes<\/strong> are based for the biggest part of rice<\/strong>, vegetables<\/strong> and meats<\/strong>. That is not so different from their Asian neighbours. They have a few particularities though. One of them are side dishes called banchan<\/strong> (\ubc18\ucc2c), that accompany the steam cooked rice. One of those banchan can often be found as part of main courses too: kimchi<\/strong><\/a>.<\/p>\n

\"Sigeumchi<\/a><\/p>\n

Typically kimchi is a salted and fermented side dish based on vegetables. If you talk about kimchi as a stand-alone term though, you usually speak of kimchi made out of cabbage or Korean radishes.<\/p>\n

Looking for more Recipes? Get my Low Carb Cookbook!<\/span><\/em><\/h4>\n
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The base ingredients are next to the vegetable you want, sesame seeds and oil, gochujang (a fermented red chilli paste – great for soups and stews too), Korean chilli powder, scallions, garlic, and of course soy sauce. Ultimately every family has their own seasoning for their kimchi.<\/p>\n

Spinach with Scallions and Sesame<\/h1>\n

Sigeumchi-namul\u00a0<\/em><\/strong>can be another banchan. It’s basically blanched spinach with a seasoning<\/strong> of soy sauce, sesame oil and seeds, some garlic and ginger and chopped scallions.<\/p>\n

\"Sigeumchi<\/a><\/p>\n

It’s incredibly easy and fast to make and lasts easily a couple of days.<\/strong> As you don’t need to use any fish sauce you can make an extremely delicious and nutritious side dish that happens to be vegan. I fell in love with spinach, a vegetable I used to dislike with all my heart, and this recipe makes it a real treat.<\/p>\n

\"Sigeumchi<\/a><\/p>\n

As I live on the spicy side of life I prefer adding a few of the above mentioned Korean chilli flakes or mix some gochujang\u00a0with the soy sauce. For this recipe, I opted for the flakes as an optional route. Please be careful with them. They are actually very tasty and yummy but incredibly spicy too.<\/strong> Therefore handle them with care.<\/p>\n

\"Sigeumchi<\/a><\/p>\n

Spinach with Scallions, Sesame and Chilli Flakes<\/h1>\n

It’s easy to make two versions out of this spinach side dish. Once you made the basic sigeumchi-namul prepared\u00a0you simply divide it and add as many chilli flakes to one part as you want and mix it up again.<\/p>\n

\"Sigeumchi<\/a><\/p>\n

And that’s it. You can go ahead and eat it instantly. For better taste though I would recommend to let it sit and marinate for a few hours.<\/p>\n

\"Sigeumchi<\/a><\/p>\n

I hope you enjoyed this quick recipe. Let me know if you have any experience to or with Korean cuisine. As I barely scratched the surface on their variety of dishes I’d like to know what your favourite is. Share this article with your friends.<\/p>\n

\n

Newsletter<\/h1>\n

In case you haven’t already. Or if you want to stay up-to-date with all the new articles and other information I put out there: sign up for my free newsletter. It would be great to have you part of the tribe!<\/p>\n

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After many Japanese and Chinese cuisine related recipes, I want to share something from another great Asian cuisine country. This time we are in Korea and I have an easy and delicious recipe for sigeumchi-namul\u00a0(\uc2dc\uae08\uce58 \ub098\ubb3c) for you. This is blanched spinach with scallions and sesame.<\/p>\n","protected":false},"author":1,"featured_media":2388,"comment_status":"open","ping_status":"closed","template":"","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":{"twitter_3580015876_3580015876":"","facebook_10222714690288203_1473941132908662":""},"rop_publish_now_history":[],"rop_publish_now_status":"pending","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[38,92,54,218],"tags":[598,599,98,127,600,122,227],"ingredient":[66,19,341,595,371,596,594],"course":[],"cuisine":[533,597],"wpurp_keyword":[],"class_list":["post-2368","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","category-cooking","category-low-carb-diet","category-recipe","category-vegan","tag-banchan","tag-korean","tag-low-carb","tag-recipe","tag-sigeumchi-namul","tag-spinach","tag-vegan","ingredient-chili-flakes","ingredient-garlic","ingredient-light-soy-sauce","ingredient-scallions","ingredient-sesame-seeds","ingredient-spinach-leaves","ingredient-toasted-sesame-oil","cuisine-asian","cuisine-korean","rating-0-stars","post","type-post"],"jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p6IZwn-Cc","jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/taoofstefan.com\/blog\/wp-json\/wp\/v2\/recipe\/2368","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taoofstefan.com\/blog\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/taoofstefan.com\/blog\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/taoofstefan.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/taoofstefan.com\/blog\/wp-json\/wp\/v2\/comments?post=2368"}],"version-history":[{"count":10,"href":"https:\/\/taoofstefan.com\/blog\/wp-json\/wp\/v2\/recipe\/2368\/revisions"}],"predecessor-version":[{"id":2852,"href":"https:\/\/taoofstefan.com\/blog\/wp-json\/wp\/v2\/recipe\/2368\/revisions\/2852"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/taoofstefan.com\/blog\/wp-json\/wp\/v2\/media\/2388"}],"wp:attachment":[{"href":"https:\/\/taoofstefan.com\/blog\/wp-json\/wp\/v2\/media?parent=2368"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taoofstefan.com\/blog\/wp-json\/wp\/v2\/categories?post=2368"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taoofstefan.com\/blog\/wp-json\/wp\/v2\/tags?post=2368"},{"taxonomy":"ingredient","embeddable":true,"href":"https:\/\/taoofstefan.com\/blog\/wp-json\/wp\/v2\/ingredient?post=2368"},{"taxonomy":"course","embeddable":true,"href":"https:\/\/taoofstefan.com\/blog\/wp-json\/wp\/v2\/course?post=2368"},{"taxonomy":"cuisine","embeddable":true,"href":"https:\/\/taoofstefan.com\/blog\/wp-json\/wp\/v2\/cuisine?post=2368"},{"taxonomy":"wpurp_keyword","embeddable":true,"href":"https:\/\/taoofstefan.com\/blog\/wp-json\/wp\/v2\/wpurp_keyword?post=2368"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}