My Korean KitchenSimply Seasoned Korean Spinach Salad (Sigeumchi Namul)
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Ingredients
Serves 4- 1 tsp green onion (, finely chopped)
- 1/2 tsp minced garlic
- 250 g English spinach (or baby spinach (9 ounces))
- 6 cups water (to boil)
- 1 tsp fine sea salt (, to add to the water)
- 1/4 tsp fine sea salt (or to taste)
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
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Steps
- Step 1
Trim the spinach roots (if any) and wash the spinach in cold water thoroughly.
- Step 2
Boil water in a pot or saucepan for 5 to 7 minutes. Add 1 teaspoon of salt. Once the water starts boiling, plunge the spinach into the pot and let it cook for 30 seconds.
- Step 3
Drain the water and rinse the spinach under cold water for 1-2 minutes. Gently squeeze the spinach to remove excess water.
- Step 4
Divide the spinach into 2-3 pieces using a knife. (If using baby spinach, you can skip this step.)
- Step 5
Add the seasoning sauce and mix well with your hands.
- Step 6
Serve with a bowl of rice and an assortment of Korean side dishes for a complete meal.
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Trim the spinach roots (if any) and wash the spinach in cold water thoroughly.
Source: My Korean Kitchen
