Rustic Korean Spinach Food

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.

RUSTIC KOREAN SPINACH

Steps:

• Cut off the tips of spinach and clean thoroughly.
• Boil a pot of water and blanch the spinach for 1 minute.
• Drain and rinse spinach under cold water and squeeze out the liquid.
• Separate the spinach strands in a mixing bowl and cut into a few sections if you prefer shorter length.
• Add the rest of the ingredients into the bowl. Using your finger tips (gloved if you prefer) smear the doenjang and gochujang pastes together to combine and then toss everything together as you gently massage around the spinach, so that every strand of spinach will get seasoned.
• Taste and adjust seasoning if desired.

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!

KOREAN SPINACH SIDE DISH (SIGEUMCHI NAMUL)

Steps:

• Bring a pot of water to boil. Add some salt and the spinach to the water; blanch for 30 seconds. Drain the spinach in a colander and rinse under cold water until all the heat from the spinach has been cooled. Squeeze the spinach firmly to remove excess water. Place spinach on the cutting board and cut the spinach into 3-inch long pieces.
• Put spinach in a mixing bowl. Add Korean soup soy sauce, garlic, sesame oil, and sesame seeds. Toss with your hand to incorporate the seasoning into the spinach.
• Put spinach in a mixing bowl. Add gochujang, doenjang, garlic, sesame oil, and sesame seeds.
• Smear the Korean pastes together with your fingers to mix them first, then toss everything together to incorporate the seasoning into the spinach.

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.

KOREAN SEASONED SPINACH

Steps:

• Remove roots from spinach and wash well.
• I soak in a solution of vinegar and water and then rinse.
• In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, and green onions.
• In a large pot bring water to boil.
• Add spinach (leaves should go in last) and immerse only until leaves turn bright green.
• DO NOT OVER BOIL.
• Spinach will not taste right.
• Drain and rinse with cold water.
• Squeeze out as much water as possible.
• Add the spinach to the sauce and mix well.
• This can be served warm or even refrigerated for another time.