Sigeumchi Namul (Seasoned Spinach)

Janet Lee Rhodes's avatar
Janet Lee Rhodes

Ingredients

  • 1
    scallion
    chopped
  • 1/2
    tsp toasted sesame seeds
  • 1
    clove garlic
    grated
  • 1
    tbs toasted sesame oil
  • 1
    tbs soy sauce
  • 8
    oz baby spinach

Instructions

1
In a bowl, mix together 1 clove garlic (grated), 1 scallion (chopped), 1 tbs soy sauce, 1 tbs toasted sesame oil, and 1/2 tsp toasted sesame seeds. Set sauce aside.
2
Bring a large pot of water to a boil and add 8 oz baby spinach. Stir and blanch for 20-25 seconds or until all leaves have wilted.
3
Drain spinach and rinse in cold water to stop the cooking process.
4
Using your hands, gently squeeze the water out of the spinach.
5
Add the blanched spinach to the bowl of sauce and stir until all leaves are evenly coated.
6
Plate and enjoy!
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Janet Lee Rhodes's avatar
Sigeumchi Namul (Seasoned Spinach)