Name: Seasoned Spinach (Sigeumchi Namul)
Yield: Makes 1½ cups (450 g)
Cuisine: Korean
Ingredients: 1 tablespoon dark sesame oil; 1 green onion (scallion), minced; 1 lb (500 g) spinach, rinsed thoroughly to remove any gritty sand or dirt; 1 to 2 teaspoons Tangy Red Pepper Sauce (optional); 1 teaspoon fine-grain sea salt or kosher salt; 2 tablespoons Roasted Sesame Seeds

Preparation info

Makes
1½ cups

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

This is one of my favorite namul because it is very nutritious, it can be eaten hot or cold, and the seasonings go so well with the pleasantly bitter spinach. This could turn a no-thank-you spinach hater into a please-pass-the-spinach convert. Serve this alongside a Korean dish or a simple roast chicken.

Ingredients

1 lb (500 g) spinach, rinsed thoroughly to remove any gritty sand or dirt
2 tablespoons

Method

Fill a large pot with water and bring to a boil. Add the spinach and cook for 1 minute.

Drain the spinach in a colander and rinse with cold water. Take one handful of spinach at a time and squeeze excess water from the spinach. Lay the spinach on a cutting board and cut into 2-inch (5-cm) pieces.

Transfer the spinach to a serving bowl and add the Roasted Sesame Seeds, sesame oil