My Take On Korean Spinach
My Take On Korean Spinach
Hopefully no Koreans think I’m bastardizing their recipe with this. It uses FROZEN chopped spinach. I know! The frozen-ness saves time of having to wash and remove sand from fresh spinach, blanche it in boiling water, etc.
No cooking, just assembly. Of course if want your spinach more mushy, boil, steam or blanche it.
https://www.maangchi.com/recipe/sigumchi-namul
Just know that if you’ve ever eaten Korean spinach as banchan (little dishes) at a Korean restaurant, my recipe is a departure from that!
My favorite way to eat this is as a chilled side with warm rice.
L – R Korean Spinach, lemon kidney bean salad, Aldi sausage, Jasmine rice
My Take On Korean Spinach (Serves 4)
INGREDIENTS
2 – 10oz bags frozen chopped org spinach, thawed and drained in sieve
5 garlic cloves, crushed
2 tsp ginger, minced
2-3 scallions, thinly sliced
4 tsp soy sauce
3 tsp sesame oil
1 tsp sugar
1/2 tsp rice wine vinegar
Garnish
1 TBSP heaping, black sesame seeds
Crushed red pepper or gojuchang
DIRECTIONS
Thaw the spinach in a fine mesh strainer and drain all liquid by pressing it down with a spoon, or forming a ball.
Mix everything else in a small bowl.
Pour on top of spinach, incorporate.
Add sesame seeds and crushed red pepper.
P.S. Check out my Korean Cucumber Salad
Enjoy!
Catherine & Satya
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Catherine Tingey
Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 33 years and teaching privately for 13 years.
About the Author
Catherine Tingey+ Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 33 years and teaching privately for 13 years.
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