Korean Sesame-Spinach Salad (Shigmchi Namul) |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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This is a simple and delightful cold salad highlighting the flavors of spinach and sesame. I serve it with Korean Braised Short Ribs. Have a bowl of ice water ready to stop the cooking of the spinach after blanching. Ingredients:
2 bunches spinach |
1/2 teaspoon sugar |
1/2 teaspoon salt |
1 teaspoon soy sauce |
2 tablespoons sesame oil |
2 teaspoons sesame seeds |
Directions:
1. Clean spinach and remove tough stems.
2. Bring 6 C of salted water to a boil. Blanch spinach and remove to an ice-water bath.
3. Meanwhile, prepare the dressing: Mix the sugar, salt, soy sauce and sesame oil in a bowl.
4. When cool, drain the spinach and squeeze it by hand to remove excess moisture. Transfer the spinach to a cutting board and give it a few chops with a knife. Toss the spinach with the dressing in the bowl.
5. Transfer the salad to a serving dish and garnish with the sesame seeds before serving.
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