Korean Spinach Salad Food

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.

KOREAN SALAD

Steps:

• In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
• Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.
• Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
• In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.

KOREAN STYLE SALAD DRESSING

Steps:

• Whisk soy sauce, sugar, water, rice vinegar, sesame oil, and red chile pepper together in a bowl.

KOREAN SPINACH SALAD

Steps:

• Wash and drain spinach; break into bite-sized pieces.
• Fry, drain, and crumble bacon.
• Toss bacon and spinach with water chestnuts, bean sprouts, and eggs.
• Combine all dressing ingredients and mix well.
• Pour dressing over salad and serve.
• Note: This dressing is great on tossed salads, too!

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!

KOREAN SPINACH SALAD

Steps:

• Place the first six ingredients in a jar with a tight fitting lid; shake well. Chill until serving., In a large salad bowl, combine the spinach, sprouts and water chestnuts. Just before serving, shake dressing and pour over salad; toss to coat. Sprinkle with bacon and egg.

KOREAN SESAME-SPINACH SALAD (SHIGMCHI NAMUL)

Steps:

• Clean spinach and remove tough stems.
• Bring 6 C of salted water to a boil. Blanch spinach and remove to an ice-water bath.
• Meanwhile, prepare the dressing: Mix the sugar, salt, soy sauce and sesame oil in a bowl.
• When cool, drain the spinach and squeeze it by hand to remove excess moisture. Transfer the spinach to a cutting board and give it a few chops with a knife. Toss the spinach with the dressing in the bowl.
• Transfer the salad to a serving dish and garnish with the sesame seeds before serving.

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.