Korean Spinach Soup Recipes

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RICH SPINACH SOUP (KOREAN GINCHANG SIGUMCHI KUK)



Rich Spinach Soup (Korean Ginchang Sigumchi Kuk) image

Categories     Soups     Appetizers     Regional Cuisine     Beef     Ground Beef     Korean     Spinach

Time 20m

Yield 4

Number Of Ingredients 18

spinach
scallions, spring or green onions
garlic
sesame oil
ground beef
soy sauce, tamari
salt
black pepper
water
spinach
scallions, spring or green onions
garlic
sesame oil
ground beef
soy sauce, tamari
salt
black pepper
water

Steps:

  • Wash the spinach thoroughly, then trim off the thick stems. Chop the scallion and mince the garlic. Heat the sesame oil in a heavy-bottomed pot. Brown the ground beef, separating the particles while stir-frying. Add the scallion, 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. Do not remove the cover until soup is ready to be served. Simmer for 10 minutes.

Nutrition Facts :

KOREAN SPINACH SOUP



Korean Spinach Soup image

Beef broth may be substituted for the water for a richer soup, but you may have to decrease the amount of salt.

Provided by Mercy

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb fresh spinach
1 green onion, sliced
1 garlic clove, minced
1 tablespoon sesame oil
1/2 lb ground beef
1 teaspoon soy sauce
2 teaspoons salt (2 to 3)
pepper, to taste
4 cups water

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.

Nutrition Facts : Calories 168.2, Fat 12.1, SaturatedFat 3.9, Cholesterol 38.6, Sodium 1336.7, Carbohydrate 2.7, Fiber 1.4, Sugar 0.4, Protein 12.4

KOREAN SPINACH



Korean Spinach image

Provided by Molly O'Neill

Categories     easy, lunch, quick, side dish

Time 10m

Yield About 2 cups

Number Of Ingredients 6

1 1/2 pounds (about 3 bunches) spinach, stems removed
1 1/2 teaspoons sesame oil
1 1/2 teaspoons soy sauce
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced scallion
3/4 teaspoon toasted sesame seeds

Steps:

  • Bring a large kettle of salted water to a boil and have ready a large bowl of very cold water. Add the spinach to the boiling water and let cook for one minute.
  • Immediately drain the spinach and immerse it in the cold water. When cool, drain again and gently dry it between several layers of paper towel.
  • In a small bowl, mix together the remaining ingredients. Add the spinach and toss. Serve at room temperature along with barbecued meat.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 488 milligrams, Sugar 2 grams

KOREAN SPINACH SALAD



Korean Spinach Salad image

Make and share this Korean Spinach Salad recipe from Food.com.

Provided by Kree6528

Categories     Spinach

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 package fresh spinach
1/2 lb bacon
1 (8 ounce) can water chestnuts
1 (14 ounce) can bean sprouts
3 hard-boiled eggs, diced
1/2 lb sliced mushrooms (optional)
1 cup cooking oil
1/4 cup vinegar
1 onion, chopped
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/3 cup ketchup
3/4 cup sugar

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!

Nutrition Facts : Calories 541.2, Fat 42.3, SaturatedFat 8.5, Cholesterol 98.8, Sodium 1008.6, Carbohydrate 34.5, Fiber 2.8, Sugar 25.6, Protein 8.9

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  • Trim off the roots from the spinach. Wash thoroughly until there is no more sand in the water. Drain. If your spinach is long, you can cut them in half. Rinse the soybean sprouts a couple of times, discarding any floating skins. Drain. Clean and roughly chop the scallions.
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