HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


 

Cookbook

 

Seasoned Spinach

Sigumch'i Namul
Serves 4 to 6
30 minutes to prepare

 

Spinach is almost as important as soybean sprouts in the Korean kitchen. Although it is not as ubiquitous as soybean sprouts, nutritious and versatile spinach is present at most meals. It is one of the vital ingredients for Rice with Vegetables and Meat and Sweet Potato Noodles with Meat and Mixed Vegetables (see the book for recipes).

 

2 pounds tender leafy spinach, well washed
2 tablespoons soy sauce
1 clove garlic, crushed and finely chopped
1 green onion, white and
   pale green part only, finely minced
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
Pinch of salt
Pinch of freshly ground black pepper
Pinch of sil koch'u (hot red pepper threads)
   or hot red pepper flakes, for garnish

 

In a stockpot, make 4 quarts of acidulated water. Bring to a boil and add the spinach all at once. Blanch for no more than 10 seconds, or until it turns bright green and is barely wilted. Quickly plunge into ice cold water to stop the cooking, and drain in a colander. Wrap in a paper towel and squeeze out as much liquid as possible. Transfer to a cutting board and cut into bite-size pieces.

In a bowl large enough to hold the spinach, combine the remaining ingredients, except the sil koch'u. Mix well. Add the spinach and toss well. Transfer to a serving bowl and garnish with the sil koch'u. Serve at room temperature at the center of the table with other side dishes.

Buy the Book!

 

Growing Up in a Korean Kitchen
A Cookbook

By Hi Soo Shin Hepinstall
Ten Speed Press, September 2001
Hardcover, $ 29.95
ISBN: 1-58008-281-5
Recipe reprinted by permission.

 

Growing Up in a Korean Kitchen

Recipes

 

More About Korea and Korean Recipes

Cookbook Profile Archive

 
Kitchen Gypsy

This page created November 2001


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.