English: Korean Seasoned Spinach
Tagline: “Don’t lose the nutrients”
Serving Size: 2 happy people
시금치무침 (Korean Seasoned Spinach) is one of the most healthiest and tastiest side-dishes you can find in Korea. A perfect match for vegetarians and Korean cuisine. This dish combines spinach with garlic, soy-sauce and spring onions. No butter, no oil in this recipe. It is another one of those “fail-proof” recipes that you can whip-up with minimal effort. Couples well with rice!
- Spinach preferably with roots on (시금치) – 300 grams
- Spring onion (대파) – Half of one large stalk
- Sesame oil (참기름) – 1.5 tablespoon
- Soy sauce (간장) – 1 tablespoon
- Minced garlic (고추가루) – 1/2 tablespoon
- Sesame seeds (통깨) – 1/2 tablespoon
- Salt (소금) – 1/3 tablespoon
- Pick around 7 bundles (300 grams) of fresh spinach (if you are working with spinach that have the roots on them one). If you have the spinach that are cut and come in the bag, check the packaging and “guestimate” around 300 grams of spinach
- Wash each spinach bundle thoroughly – rinse between each leaf and make sure there are no hidden dirts near the root as well
- For those spinach with the roots attached: (1) Chop off the pointy ends – be careful not to cut the root of entirely – just the pointy stubs. (2) Use a knife to cut each root in half and split the bundle with your hands.
- Pour water into a large pot and bring it up to a boil – salt the water generously.
- Prepare a bowl with cold water (to cool down the blanched spinach) while you wait for the pot to boil
- Place the spinach into the boiling water for 1 minute. Use a timer to not overcook!
- Take the spinach out of the water and immediately into the bowl with cold water.
- Give each bundle a thorough squeeze (3-4 strong squeezes) to get rid of excess water.
- Prepare the marinade: Mix sesame oil, soy sauce, minced garlic, salt thoroughly.
- Mix the marinade into the blanched spinach. Add the spring onions into the mix and continue to toss.
- Garnish with sesame seeds (optional)
- Eat with a bowl of sticky rice!