Sigeumchi Namul (Korean Seasoned Spinach)

• aktivno vrijeme: 5 mins
• ukupno vrijeme: 15 minutes

Sastojci

1 bunch spinach (about 200g)

1 clove garlic, finely minced

1/4 stalk green onion, finely chopped

1 tsp soy sauce

1 tsp sesame oil

1 pinch salt to taste

1 tsp toasted sesame seeds (plus more to garnish, if desired)

Upute

Wash the spinach

Rinse the spinach thoroughly under cold water to remove any dirt or grit. Trim any tough stems if needed.

Blanch the spinach

Bring a pot of water to a boil. Add the spinach and blanch for about 10 seconds, just until it turns bright green and starts to wilt. Immediately drain and rinse the spinach under cold water to stop the cooking process.

Squeeze out the water

Gently but firmly squeeze the spinach with your hands to remove as much moisture as possible. You want it fairly dry so it doesn’t water down the seasoning.

Season the spinach

Place the blanched spinach in a bowl and loosen it up slightly with your fingers. Add the minced garlic, chopped green onion, soy sauce, sesame oil, a pinch of salt, and toasted sesame seeds. Mix everything together gently but thoroughly.

Serve and enjoy

Plate the spinach neatly and sprinkle with a little extra sesame seed on top, if desired. Serve it as part of your banchan spread, with rice, or in bibimbap.

Bilješke

Don’t overcook the spinach. A very quick blanch (10 seconds or less) is all you need to preserve its vibrant color and delicate flavor.

Adjust to taste. You can add a touch more soy sauce or sesame oil depending on your preference.

Make ahead. This dish stores well in the fridge for a day or two, making it perfect for meal prep or dosirak.