SIMPLY SEASONED KOREAN SPINACH SALAD
Easy Korean spinach salad recipe
Provided by Sue | My Korean Kitchen
Categories Side dishes
Time 15m
Number Of Ingredients 8
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
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.
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- Trim off the roots from the spinach. Wash thoroughly until there is no sand in the water. Blanch the spinach in salted boiling water until wilted, 20 to 30 seconds.
- Add the remaining ingredients and mix everything well by hand, loosening/separating the spinach pieces that have been clumped up together. It will take about 10 minutes for the flavor of the seasonings to seep into the spinach.
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