Thursday, January 17, 2008

Spinach (Korean Sigumchi Namul)

The Korean Cookbook, by Judy Hyun

Serves: 2

  • 1 lb Fresh spinach
  • 3 tb Soy sauce
  • 2 tb Sesame oil
  • 1 tb Sesame seeds
  • 1 ea Clove garlic, crushed
  • 1 tb Sugar
  • 1 tb White vinegar
  • Dash pepper

1. Wash the spinach. Steam until just tender and still green. Strain and squeeze out as much water as possible. Cut spinach very coarsely.

2. Combine the soy sauce, sesame oil, sesame seeds, garlic, sugar, vinegar and pepper. Mix into the spinach.

Variation: Season the spinach with Chang (meat sauce for vegetables).

No comments: