Korean Seasoned Spinach Recipes
KOREAN SEASONED SPINACH
Lots of fresh spinach has been available here all winter from an organic farmer with a green house! Here's a Korean take on spinach called Sigumchi Namul, to be used as a side dish.
Provided by Carolyn Haas
Categories Vegetables
Time 15m
Number Of Ingredients 7
Steps:
- 1. Blanch the spinach in boiling water for 30 seconds. Remove the spinach quickly, place in colander and run cold water through it. Remove water by squeezing or use a salad spinner.
- 2. Mix the soy sauce, sesame oil, seeds, salt, garlic, and sugar together. Pour into the spinach and toss lightly until well mixed. Serve.
KOREAN SEASONED SPINACH
This recipe is great with steamed rice. It is traditionally served with other varieties of kim chi. You will usually find this at many korean restaurants, it is the most liked kim chi by most westerners.
Provided by quickandsimple
Categories Low Cholesterol
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Remove roots from spinach and wash well.
- I soak in a solution of vinegar and water and then rinse.
- In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, and green onions.
- In a large pot bring water to boil.
- Add spinach (leaves should go in last) and immerse only until leaves turn bright green.
- DO NOT OVER BOIL.
- Spinach will not taste right.
- Drain and rinse with cold water.
- Squeeze out as much water as possible.
- Add the spinach to the sauce and mix well.
- This can be served warm or even refrigerated for another time.
Nutrition Facts : Calories 131.9, Fat 8.6, SaturatedFat 1.2, Sodium 1140.5, Carbohydrate 10, Fiber 4.2, Sugar 3.2, Protein 7.2
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