Spinach Salad-Shigumchi Namul (Korean)

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Spinach Salad-Shigumchi Namul (Korean)

 

1 pound fresh spinach

1 tablespoon sesame oil

1 teaspoon sugar

1 clove garlic, minced

2 teaspoons toasted sesame seed

dash crushed red pepper flakes, optional

 

Wash the spinach well and remove the tough stems. Cook

the spinach until just barely wilted and still tender,

either by steaming or blanching. Drain and squeeze the

liquid from the spinach with your hands, or place the

spinach in a sieve and press with the back of a spoon.

Roughly chop the spinach. Mix the remaining

ingredients together then toss with the spinach. Serve

at room temperature or chilled. Serves 2 to 4.

 

 

 

 

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