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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

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This page created November 2001


 


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