Korean Seasoned Spinach

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Vegetarian Korean Seasoned Spinach

 

10 ozs. fresh small flat-leaf spinach

2 tbsps. soy sauce

1 tsp. sugar

1 1/2 tsps. crushed sesame seeds

1 tbsp. sesame oil

1 tbsp. minced scallion

1 tsp. vinegar (optional)

salt

red pepper flakes (optional)

 

Remove roots from spinach.

In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion

and vinegar.

Bring large pot lightly salted water to boil. Add spinach, root ends

first, and immerse only until leaves turn bright green. Drain and

rinse immediately in cold water. Drain and squeeze out as much water

as possible. Place spinach in bowl with soy sauce mixture and toss

well.

Serve at once, topped with few red pepper threads, if desired.

Makes 2 servings.