Simply Seasoned Korean Spinach Salad Food

KOREAN SPINACH SALAD

Steps:

• Gather all the ingredients.
• In a large stove top pan, add enough water to boil the spinach. Bring water to boil.
• In the meantime, prepare and wash spinach as needed.
• Grate garlic with a grater or garlic press and set aside.
• Once water is boiling from step 2), add spinach leaves and boil for 75 seconds (or until spinach are cooked). Once 75 seconds has passed, rinse in cold water to stop the cooking process.
• Drain and squeeze out any excess water from the spinach, cut the spinach into 1/2 inch length, loosen the spinach and transfer into a mixing bowl.
• Combine sesame oil, salt, garlic and sesame seeds into mixing bowl and toss well. Salt to taste and keep stored in fridge until ready to serve.

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 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 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.