Korean Spinach Soup Recipes

KOREAN SPINACH SOUP

Steps:

• Wash the spinach thoroughly, then trim off the thick stems.
• Heat the sesame oil in a heavy-bottomed pot.
• Brown the ground beef, separating while stir-frying.
• Add the green onion, garlic, soy sauce, salt and pepper and stir-fry for 30 seconds.
• Add the water, then the spinach.
• Bring the soup to a boil, then lower the flame.
• Place a tight-fitting lid on the pot and simmer for 10 minutes.

RICH SPINACH SOUP (KOREAN GINCHANG SIGUMCHI KUK)

Steps:

• Wash the spinach thoroughly, then trim off the thick stems. Chop the scallion and mince the garlic. Heat the sesame oil in a heavy-bottomed pot. Brown the ground beef, separating the particles while stir-frying. Add the scallion, garlic, soy sauce, salt and pepper and stir-fry for 30 seconds. Add the water, then the spinach. Bring the soup to a boil, then lower the flame. Place a tight-fitting lid on the pot. Do not remove the cover until soup is ready to be served. Simmer for 10 minutes.

KOREAN SEASONED SPINACH

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 SPINACH

Steps:

• Bring a large kettle of salted water to a boil and have ready a large bowl of very cold water. Add the spinach to the boiling water and let cook for one minute.
• Immediately drain the spinach and immerse it in the cold water. When cool, drain again and gently dry it between several layers of paper towel.
• In a small bowl, mix together the remaining ingredients. Add the spinach and toss. Serve at room temperature along with barbecued meat.