Korean Style Sesame Spinach Salad Sigeumchi Namul Recipes

SIMPLY SEASONED KOREAN SPINACH SALAD

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.

SIGUMCHI NAMUL (KOREAN SEASONED SPINACH)

Steps:

• Gather the ingredients.
• Blanch the spinach in boiling water for 30 seconds.
• Quickly remove the spinach to a colander and rinse it under cold water.
• Gently squeeze the spinach to remove excess water and transfer to a serving bowl.
• In a measuring cup or small bowl, combine the soy sauce, sesame oil, sesame seeds, sesame salt, garlic, and sugar. Mix well.
• Pour the dressing over the spinach and toss gently. Serve and enjoy!

KOREAN STYLE SESAME SPINACH SALAD (SIGEUMCHI NAMUL)

Steps:

• Remove the root ends from the Fresh Spinach (200 gram) with a knife or scissors and wash thoroughly under running water.
• Bring a pot of Water (800 milliliter) and half a teaspoon of the Salt (1/2 teaspoon) to a boil and cook the spinach for 2 minutes.
• Rinse the cooked spinach with ice-cold water and shake out through a sieve. This is called "shocking" and it prevents the spinach from overcooking.
• Gently squeeze out all the rest of the water with your hands, place in a large mixing bowl and set aside.
• Mix the Sesame Oil (1 tablespoon), Roasted Sesame Seeds (1 tablespoon), Salt (1/4 teaspoon), Light Soy Sauce (1/2 teaspoon), and Garlic (1 clove) in a small mixing bowl.
• Add the sauce mix into the cooked spinach, toss well.
• Ideally, cool the salad in the refrigerator for 10-15 minutes to let the flavours blend before serving, but this is not essential. Enjoy!