Resipi Seasoned KOrean Spinach Salad ( Sigeumchi Namul)

Resipi Siguemchi Namul 

(Seasoned Korean Spinach Salad)

Main 

• 250g (0.6 pounds) English spinach (or baby spinach) 
• 1 tsp fine sea salt, to add to the water 
• 6 cups water, to boil

Seasoning sauce 

• 1 tsp green onion, finely chopped 
• ½ tsp minced garlic 
• ¼ tsp fine sea salt or to taste 
• 1 tsp roasted sesame seeds 
• 1 Tbsp sesame oil

*1 Tbsp = 15 ml, 1 Cup = 250 ml

STEPS 

1. Trim the spinach roots (if any) and wash the spinach in cold water thoroughly.
2. Boil the water in a pot/sauce pan for 5 to 7 mins. Add the salt (1 tsp). Once the water starts to boil, plunge the spinach into the pot and leave it for 30 seconds.
3. Drain the boiled water away and run cold water on the spinach for 1-2 minutes.
4. Squeeze the spinach to remove excess water. 
5. Cut the spinach into 2-3 pieces with a knife. (If you are using baby spinach, you can skip this step.)
6. Add the seasoning sauce and mix well with your hands.
7. Serve it on a plate and enjoy.

Credit : MyKoreanKitchen