Korean Spinach Salad Recipe (Siguemchi Namul) (2024)

FAQs

How long does sigeumchi namul last in the fridge? ›

This recipe not only comes together in minutes, but it also can be made in advance and refrigerated for up to three days. So whether you need some more greenery in your bringing-lunch-from-home routine or an easy, tasty side dish for your next dinner party, sigeumchi namul has got you covered.

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

Here are two types of healthy and delicious Korean Spinach Salad (Sigeumchi Namul) that take less than 10 minutes to make and can last in the fridge for a whole week! We are making two flavors today, one spicy and one savory; both flavors taste good with everything and are super simple to make.

Namul (Korean: 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called san-namul (산나물; lit. mountain namul), and spring vegetables are called bom-namul (봄나물; lit. spring namul).

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.

How to Store Gochujang. Once opened, gochujang should be stored in the refrigerator. Like miso, it has quite a long shelf life, as long as it hasn't dried out or changed in color. Should you find yourself with a lot of gochujang leftover, remember that it can be used up in lots of different ways.

Korean side dishes are perfect for bringing on the go during road trips, or you can meal-prep them the week ahead of time as the perfect side dishes to go with any meals. All the Korean Side Dishes recipes are vegetarian-friendly and last in the fridge in an air-tight container for 4 days.

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.

There are so many different types of dishes that it's impossible to give a definite answer. Kimchi will last pretty much forever. Fermented dishes will always be alright for longer in the fridge. Anything else will likely be between a week and a month at most.

Make sure to thoroughly examine the bag or container of spinach, looking for any signs of moisture, broken leaves, dark spots or sliminess. Discard any spinach that is slimy or has touched slimy spinach. Wilted or withered spinach can be revived in a cold-water bath.

Can you eat spinach 3 days out of date? ›

Those packages of salad mixes, spinach and arugula are fineto eat past the due date. If the leaves have wilted, just cut off those bits before use. When your greens are starting to decay though (think mushy, slimy leaves), it's time to chuck.

Shigeumchi namul tastes the best on the day it's made. You can keep it in the fridge for about 2 days during the warmer months and up to 3 days in the colder months. However, the more water content left in the spinach can also decrease it's freshness. My advise is to eat them fresh, within 2 days!!

However, banchan can be generally categorized into three main broad types: (1) seasoned fresh vegetables greens, known as namul (나물), (2) braised or soy-sauce based banchan, and (3) preserved or fermented banchan. Firstly, namul are vegetables that are blanched, steamed or marinated.

Commonly used vegetables include Korean radish, napa cabbage, cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms, lotus root.

How long will the saag last in the fridge? I suggest you use it within 4 to 5 days. You can also freeze any leftovers for up to 1 month. To serve from frozen, defrost, reheat and then add the tempering.

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.