Korean Seasoned Spinach
This is one of my favourite Korean appetizers. I can literally eat bowls of this stuff. Due to the lack of soy-bean sprouts (I tried making them myself but failed) here to make Bean Sprout Salad (Kong Na Mul Mu Chim), this cold appetizer always accompanies any Korean dishes that I make at home. Today, I serve it with Korean Cold Noodles
Ingredients:
150 g spinach, roots discarded and cut into 2 parts, stalks and leaves
1/2 tsp crushed garlic
1/2 tsp salt
1/2 tsp sesame oil
1/2 tsp roasted sesame seeds
Directions:
Bring a pot of water to boil and sprinkle some salt. Place the spinach in, stalk first. When stalks are almost done, add leaves. Remove from heat as soon as water comes to boil again.
Rinse spinach in ice-cold water and drain. Squeeze out any excess water with your hands.
Cut spinach into shorter sections and mix with crushed garlic, salt and sesame oil. Toss well then sprinkle some sesame seeds.
Serve or store for up to a day in the fridge.
