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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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.