Korean Spinach Banchan (Side Dish) - Sigeumchi-Namul
Serve this fabulous-tasting Korean side dish alongside any Asian meal. Great way to get some greens in!
Servings: 4
Ingredients
- 2 bunches fresh leaf spinach (Do NOT use baby spinach!)
- 1-2 t toasted sesame oil (optional, but elevates the flavor of this dish!)
- 1/2 t salt
- 2 small cloves of garlic minced
- 1 green onion (white part only) chopped finely
- 2 t toasted sesame seeds
Instructions
- Cut off about an inch of the spinach stems and compost or discard them. Wash the spinach 3 times well in a big bowl of water. This kind of spinach can have residual sand/dirt on it from growing in the ground.
- In a large Dutch oven or stock pot, Boil water. Carefully drop HALF the spinach into the boiling water for 1 minute. Using a strainer spoon, remove the spinach leaves, and drop them into very cold water or an ice bath. Leave the water in the stock pot to cook the second half of the spinach. Follow the same directions as the first batch.
- When the spinach is cool to the touch, take a handful of it and squeeze the water out of it really well. Make sure your hands are washed first! Place the drained handfuls of spinach on a cutting board. Continue to squeeze handfuls until all of the spinach is on the cutting board. Cut each "ball" of spinach it 4 sections. Separate the spinach as you place into a small glass or metal storage bowl.
- Add the rest of the ingredients and stir well using 2 forks or chopsticks to separate the spinach and make sure they get well coated with the ingredients.
- Refrigerate and serve cold or at room temperature (I like it this way best!).
