Korean Seasoned Spinach (Sigumchi Namul)
Recipe Type: Appetizers and Sides, Salads | Seasons: Spring
This recipe was created to showcase locally grown Greens of Spring as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
Serves 4
INGREDIENTS
1 ½ pounds fresh spinach
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons sesame seeds, toasted
1 bunch small scallions
2 teaspoons sugar
PREPARATION
- Wash spinach thoroughly in a salad spinner.
- Mix the remaining ingredients in a small bowl to dissolve the sugar.
- Blanch spinach in a pot of boiling water for 30 seconds.
- Remove from boiling water and submerge into ice-cold water.
- Gently squeeze out excess water.
- Roughly chop the spinach into large pieces.
- Mix spinach with the dressing making sure to break up any clumps.
- Cover and place in the refrigerator for the flavors to mingle for at least 30 minutes.
- Serve with your favorite Korean grilled meat and banchan.
