Korean spinach Korean_Spinach



Korean Spinach

A popular side dish served with any Korean dishes - Si Geum Chi na mool.

A blanched spinach with a touch of soy sauce, sesame seed oil and sesame seeds.

   * 1 bunch of spinach
   * 3 cloves of garlic
   * 1 green onion
   * 2 Tbsp. soy sauce
   * Sesame oil and sesame seeds

Here's Maangchi on video walking you through her version and recipe of Korean Spinach (sigeumchi namool)

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A Site dedicated to Kimchi and Korean cuisine
1. In pot large enough to hold entire bunch of spinach, bring water to a boil.  Add 1tsp. of salt.  Remove dead
   portions of spinach and drop all, leaves and stems into boiling water.  Blanch spinach for 30-45 seconds. 

2.  Drain the spinach 2-3 times and gently ball up the spinach and squeeze out excess water.  Using your knife, cut
     the spinach a few times into bite-sized portions.

3.  Combine 3 cloves of minced garlic, the chopped green onions, 2 Tbsp. of soy sauce and 1 TSP. of sesame seed
    oil. Add the spinach and mix all together by hand.  Immediately sprinkle with a Tbsp. of sesame seed and serve cold. 
Make sure to sneak a peak at Maangchi's E-Reader Download and hard copy cookbooks! 

Her easy to follow Korean Recipes have been my personal go to notes when preparing all my favorite Korean dishes.