Spinach and Tomato Salad (Sigeumchi Tomato Muchim)

Photo: Korea Ministry of Food and Drug Safety

Spinach and Tomato Salad (Sigeumchi Tomato Muchim)

Name: Spinach and Tomato Salad (Sigeumchi Tomato Muchim)
Cuisine: South Korea
Ingredients: 80 g spinach; 30 g cherry tomatoes; 2 g sesame oil; 1 g sesame seeds; 1 g garlic; 1 g glasswort powder (hamcho)

시금치토마토무침

Side dish

Side dishesCourse

47kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Spinach and Tomato Salad (Sigeumchi Tomato Muchim)

Not spicyVeganGluten-freeContains: sesame

Ingredients Tap an ingredient to check it off

Servings1

spinach시금치
80 g
cherry tomatoes방울토마토
30 g
sesame oil참기름
2 g
sesame seeds참깨
1 g
garlic마늘
1 g
glasswort powder (hamcho)함초가루
1 g

Nutrition per serving

47kcal

4.43gCarbs

2.92gProtein

1.95gFat

36.9mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Briefly blanch the spinach in boiling water.
Rinse the blanched spinach in cold water and squeeze out the water.
Briefly blanch the cherry tomatoes in boiling water and remove the skins.
Cut the peeled cherry tomatoes in half.
Toss the blanched spinach with the tomatoes, glasswort powder, sesame oil, sesame seeds, and garlic.
Transfer to a plate to serve.

💡 TipGlasswort powder is used instead of salt to reduce sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.