Korean Style Sesame Spinach Salad Sigeumchi Namul 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 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.