Korean Sesame Spinach (SIKUMCHI BOKUM)

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Korean Sesame Spinach (SIKUMCHI BOKUM)

 

2 cups firmly packed fresh spinach Leaves, or one 10-ounce package frozen

spinach, thawed

1 green onion, green and white parts. minced

1/2 teaspoon salt

1/2 teaspoon sesame oil

1/2 teaspoon toasted sesame seeds

1/4 teaspoon Korean red pepper powder or 1/8 teaspoon cayenne (optional)

 

If using fresh spinach, tear the leaves into pieces. Place in a steamer

or a pan with a 1/4 inch of water, and steam for 4 minutes.

Drain and cool the spinach. When the spinach is cool, squeeze out the

excess water.

If using frozen spinach, thaw, rinse, and squeeze the excess liquid

from the spinach.

Place the cooked or thawed spinach in a medium bowl. Add all of the

remaining ingredients, and mix well. Serve at room temperature.

Makes 4 servings.