Prep 5 mins
Cook 5 mins
This recipe is great with steamed rice. It is traditionally served with other varieties of kim chi. You will usually find this at many korean restaurants, it is the most liked kim chi by most westerners.
- 1 bunch spinach
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 1⁄2 teaspoons crushed sesame seeds
- 1 tablespoon sesame oil
- 1 tablespoon minced green onion
- 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.
I made this last night to go with Asian Marinated Tuna and rice. Very good. I did change it a little. I washed the spinach (shook most of the water out) and in the meantime I has sauteed 1 large clove of garlic (minced) and some thinly sliced onions (love garlic in Asian cooking...any cooking). Then I added the spinach and let it wilt for about 3 minutes and added the sauce and let it warm for a few minutes and then sprinkled with a few more sesame seeds toasted. Very very good. Made for Zaar Alphabet Soup tag game 2009.
This is very good! And quick and simple, too. Thank you for teaching me another way to cook spinach.