Korean Seasoned Spinach

[Guest guest]

Korean Seasoned Spinach

 

10 ozs. fresh small flat-leaf spinach

2 tbsps. soy sauce

1 tsp. sugar (or alternative sweetener)

1 1/2 tsps. crushed sesame seeds

1 tbsp. sesame oil

1 tbsp. minced scallion

1 tsp. vinegar (optional; may substitute lemon juice)

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.

 

 

 

 

 

[Guest guest]

, " Tea Cozy "

<teacups@c...> wrote:

> Korean Seasoned Spinach

>

> 10 ozs. fresh small flat-leaf spinach

> 2 tbsps. soy sauce

> 1 tsp. sugar (or alternative sweetener)

> 1 1/2 tsps. crushed sesame seeds

> 1 tbsp. sesame oil

> 1 tbsp. minced scallion

> 1 tsp. vinegar (optional; may substitute lemon juice)

> salt

> red pepper flakes (optional)

>

 

What would be a good substitute replacement for soy sauce, fish

sauce? Have been having a hard time figuring this one out for my

little guy.

Thanks

Becky in Az

>

>

>

>

[Guest guest]

punkinsmama1999 at tweedybyrd wrote:

 

>

> What would be a good substitute replacement for soy sauce, fish

> sauce? Have been having a hard time figuring this one out for my

> little guy.

 

I use a marmite, salt, and water blend for soy sauce. I usually add mirin

when I cook with it. A little seaweed can work for fish sauce, though I

never tasted fish sauce to begin with... mackerel... ugh.

 

/message/4222

 

Lovely thread right there.

/message/4207

(start of the thread, might be easier to view all the linked messages)

 

ygg