Rustic Korean Spinach Recipes

RUSTIC KOREAN SPINACH

Steps:

• Blanch spinach until wilted. Strain and gently squeeze the spinach to remove as much liquid as possible.
• Place spinach and the rest of the ingredients in a mixing bowl, gently mix with hands until the spinach is coated with the sauce. Serve immediately.

KOREAN SPINACH SIDE DISH (SIGEUMCHI NAMUL)

Steps:

• Bring a pot of water to boil. Add some salt and the spinach to the water; blanch for 30 seconds. Drain the spinach in a colander and rinse under cold water until all the heat from the spinach has been cooled. Squeeze the spinach firmly to remove excess water. Place spinach on the cutting board and cut the spinach into 3-inch long pieces.
• Put spinach in a mixing bowl. Add Korean soup soy sauce, garlic, sesame oil, and sesame seeds. Toss with your hand to incorporate the seasoning into the spinach.
• Put spinach in a mixing bowl. Add gochujang, doenjang, garlic, sesame oil, and sesame seeds.
• Smear the Korean pastes together with your fingers to mix them first, then toss everything together to incorporate the seasoning into the spinach.

SIGUMCHI NAMUL (KOREAN SEASONED SPINACH)

Steps:

• Gather the ingredients.
• Blanch the spinach in boiling water for 30 seconds.
• Quickly remove the spinach to a colander and rinse it under cold water.
• Gently squeeze the spinach to remove excess water and transfer to a serving bowl.
• In a measuring cup or small bowl, combine the soy sauce, sesame oil, sesame seeds, sesame salt, garlic, and sugar. Mix well.
• Pour the dressing over the spinach and toss gently. Serve and enjoy!

RUSTIC KOREAN SPINACH

Steps:

• Cut off the tips of spinach and clean thoroughly.
• Boil a pot of water and blanch the spinach for 1 minute.
• Drain and rinse spinach under cold water and squeeze out the liquid.
• Separate the spinach strands in a mixing bowl and cut into a few sections if you prefer shorter length.
• Add the rest of the ingredients into the bowl. Using your finger tips (gloved if you prefer) smear the doenjang and gochujang pastes together to combine and then toss everything together as you gently massage around the spinach, so that every strand of spinach will get seasoned.
• Taste and adjust seasoning if desired.

KOREAN SPINACH

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.