Spinach and Sesame Namul

by Kate Heyhoe
Serves 4 as a small side salad/condiment

 

1 bunch fresh spinach
1 clove garlic, minced
Soy sauce
Sesame oil
Toasted sesame seeds

 

Wash the spinach well and trim away the stems. Bring a large pot of salted water to a boil. Dump in the spinach and cook a few seconds, just until limp. Plunge the spinach into a bowl of ice water. When the spinach is cool, drain. Using your hands, take a fistful of spinach and squeeze out the moisture. Repeat with the remaining spinach. Coarsely chop the spinach and place it in a small bowl or dish, mixing in the garlic. Dress with small amounts of soy sauce and sesame oil to taste, and sprinkle sesame seeds on top.

 
 

Kate's Global Kitchen

Little Korean Dishes

Recipes:

Quick Red Cabbage Kim Chee
Spinach and Sesame Namul

 

Kate's Global Kitchen for April, 2001:

04/07/01 Wild Sex, Death, and Guilt-free Dining
04/14/01 Cures for the Spring Ham-Over
04/21/01 Dining with Joe...Cooking with Coffee
04/28/00 Little Korean Dishes

 

Copyright © 2001, Kate Heyhoe. All rights reserved.

 

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This page created April 2001

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