Korean Sesame Spinach

Have you ever had Korean barbeque, and tried all the small dishes that come along with it? This spinach, which can be served hot or cold, is one of my favorites. I came across this recipe in Koreatown: A Cookbook, and had to try it. It’s pretty simple to make, and so delicious. Today I had it warm, over rice, with sliced avocado and edamame.

Here’s what you need:

2 pounds spinach or baby spinach (fresh)

2 tablespoons soy sauce

2 tablespoons sesame oil

2 teaspoons sugar

1 teaspoon black pepper

2 garlic cloves, minced

2 teaspoons toasted sesame seeds

Here’s what you do:

1. Bring a large pot of water to boil. While waiting, fill a large bowl with an ice bath. When water boils, salt well, add the spinach, and cook for about 1-2 minutes. Quickly drain the spinach, submerge in the ice bath, then drain again. Squeeze to remove the excess water.

2. Whisk together the remaining ingredients. Stir well into the spinach. Eat hot or cold.


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