Korean Seasoned Spinach Recipes

SIMPLY SEASONED KOREAN SPINACH SALAD

Simply Seasoned Korean Spinach Salad image

Easy Korean spinach salad recipe

Provided by Sue | My Korean Kitchen

Time 15m

Number Of Ingredients 8

Ingredients

250 g English spinach (or baby spinach)
1 tsp fine sea salt (, to add to the water)
6 cups water (to boil)
1 tsp green onion (, finely chopped)
1/2 tsp minced garlic
1/4 tsp fine sea salt (or to taste)
1 tsp toasted sesame seeds
1 Tbsp sesame oil

Steps:

Trim the spinach roots (if any) and wash the spinach in cold water thoroughly.
Boil the water in a pot/sauce pan for 5 to 7 mins. Add the salt (1 tsp). Once the water starts to boil, plunge the spinach into the pot and leave it for 30 seconds.
Drain the boiled water away and run cold water on the spinach for 1-2 minutes.
Squeeze the spinach to remove excess water.
Cut the spinach into 2-3 pieces with a knife. (If you are using baby spinach, you can skip this step.)
Add the seasoning sauce and mix well with your hands.
Serve it on a plate and enjoy.

Nutrition Facts : Calories 48 kcal, Carbohydrate 2 g, Protein 1 g, Fat 3 g, Sodium 795 mg, Fiber 1 g, ServingSize 1 serving

KOREAN SEASONED SPINACH

Korean Seasoned Spinach image

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

Ingredients

1/2 lb spinach, fresh
1 Tbsp soy sauce
1/2 Tbsp sesame oil
1/2 Tbsp sesame seeds
1/2 Tbsp sesame salt (or use an extra teaspoon of soy sauce and 1/2 teaspoon salt)
1 clove minced garlic
1 tsp sugar

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.

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