Sesame Meets Garlic Meets Scallion
This simple and flavorful Korean way of handling Spinach goes well with barbecued meats such as Barbecued Beef, Bulkogi, and dishes like Fresh Cabbage Kimchi and plain Sticky Rice. They are mainstays of Korean family style cooking.
Spinach Korean Style
1½ pounds Spinach, about 3 bunches
1½ teaspoon Sesame Oil
1′½ teaspoons Soy Sauce
1½ teaspoons minced Garlic
1½ teaspoons minced Scallion
¾ teaspoon toasted Sesame Seeds
First clean the Spinach, trim off the stems and dry them well. Lay out the ingredients and check that the Garlic and Scallions are finely minced.
Next, bring a large kettle of salted Water to a boil and also get ready a large bowl of very cold water. Add the Spinach to the boiling Water and let it cook for just one minute.
Immediately drain the Spinach and plunge it into the cold Water. When it is cool, drain it again and gently dry it between several layers of dish towels or paper towels.
In a small bowl, mix together the Sesame Oil, Soy Sauce, Garlic, Scallions and Sesame Seeds. Add this to the Spinach leaves and toss well. Serve this at room temperature with dishes like barbecued meats, Sticky Rice or Fresh Cabbage Kimchi. The recipe makes about 2 cups of Spinach for use as a side dish.