🇰🇷 Korean

Spinach Jjim

Name: Spinach Jjim
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 tbsp Honey; to taste Salt; 300 g Spinach; 2, halved and sliced Garlic; 4 cloves, crushed Ginger; 3 Potato; 2 Bay Leaf; 4 tbsp Soy Sauce; 2 tbsp Sesame Oil; 500 ml Stock or Broth; 1 tsp Gochugaru

🇰🇷 Korean

Braised spinach in a glossy soy-reduction with potatoes — deep, sweet-savoury jjim. 60 minutes of mostly hands-off cooking.

Prep 15 min Cook 45 min Serves 4 Hard

Ingredients

Honey1 tbsp
Saltto taste
Spinach300 g
Garlic2, halved and sliced
Ginger4 cloves, crushed
Potato3
Bay Leaf2
Soy Sauce4 tbsp
Sesame Oil2 tbsp
Stock or Broth500 ml
Gochugaru1 tsp

Optional extras

Perilla Leaveshandful, to finish

Instructions

1
Brown the spinach deeply in the Sesame Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the garlic and ginger soften in the drippings with the gochugaru.
3
Return the spinach, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the spinach yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

Cook it with your pantry → Share this page: /dish/3750

Watch how it's made

Video: Spinach Pickles ( Sigeumchi jangajji: 시금치 장아찌 ) · on YouTube