Cold Sesame Spinach Food

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!

SESAME SPINACH

Steps:

• Bring a large pot of water to the boil and fill a large bowl with cold water and a handful of ice. Meanwhile, in a medium bowl, stir together the sesame oil, soy sauce, sesame seeds, vinegar, sugar, garlic and pepper to taste, until the sugar has dissolved. Set the dressing aside.
• Blanch the spinach in the boiling water until just wilted, then scoop straight into the cold water. Drain well and squeeze out any excess water. Gently loosen the clumps of spinach with your fingers, transfer to the bowl of sesame dressing and toss together. Cover and chill for about 1 hr to let the flavours mingle.

SESAME SPINACH

Steps:

• Bring pot of lightly salted water to boil.
• Add spinach, remove as soon as leaves turn bright green (will shrink significantly).
• Immediately rinse with cold water.
• Drain and squeeze out as much water as possible (best to grab handful and squeeze like a ball) Place spinach in bowl with sauce mixture and toss well.

SAUTEED SPINACH WITH SESAME - KOREAN

Steps:

• Put 2 T. of the oil in a large skillet over medium heat for one minute. Add garlic. The instant it begins to sizzle, add spinach and cook, stirring occasionally, until it is completely wilted. Turn heat to low.
• Stir in sugar and soy sauce. Cook for a few more moments. Turn off heat. Taste to see if you need additional salt or soy sauce. Serve hot, warm, room temp or cold.
• Before serving, drizzle with remaining sesame oil and spinkle with sesame seeds.

COLD SPINACH DIP WITH RADISHES

Steps:

• Pulse the frozen spinach, baby spinach,sour cream, mayonnaise, parmesan, scallions, chives, Worcestershire sauce and hot sauce in a food processor until combined; season with salt and pepper.
• Transfer the dip to a serving bowl and stir in the radishes. Cover and refrigerate at least 1 hour. Serve with vegetable sticks.

COLD SESAME SPINACH

Steps:

• Prepare an icewater bath. Bring 3 quarts of salted water to a boil. Add the spinach and blanch quickly, 15 to 20 seconds. Drain and plunge into the icewater bath. Drain the spinach well and chop coarsely. Place in a medium serving bowl. Whisk together the sesame oil, vinegar, soy sauce, chili paste, ginger and sugar. Pour the mixture over the spinach and mix to combine. Season with salt and pepper to taste and sprinkle with the toasted sesame seeds. Serve at room temperature or cold.

COLD SESAME SPINACH

Steps:

• Wash spinach well, discarding any course stems, and drain in colander. In a 3- to 4- quart saucepan bring water to a boil. Add spinach and steam covered, 2 minutes. Drain spinach in colander, gently pressing out most of liquid. In a bowl toss spinach with oil, soy sauce, and salt and pepper to taste. Chill spinach, uncovered, for 25 minutes.
• While spinach is chilling, in a dry small heavy skillet (not non-stick) toast sesame seeds over moderate heat, stirring, until golden, 3 to 5 minutes.
• Toss spinach with sesame seeds and vinegar.

COLD SPINACH WITH SESAME

Steps:

• Bring a large pot of water to a boil and add salt. Add the spinach and cook until it wilts and the stems become tender, 30 seconds to 2 minutes. Remove it with a strainer or slotted spoon and immediately plunge it into a bowl of ice water. When it has cooled off, squeeze the excess water from it and finely chop it.
• Sprinkle the spinach with a little salt and the soy sauce and shape it into a 1-inch-thick log (or press the spinach into small balls or mounds). Cut the log into 1-inch slices. Dip each end of each slice into the sesame seeds and arrange on a plate. Drizzle with the sesame oil. Serve immediately or refrigerate for up to 2 hours before serving.