Korean Spinach (the rustic version)
serves 4 as a side dish
1 bunch spinach
2 teaspoon Korean soybean paste (doenjang)
2 teaspoon Korean chili paste (gochujang)
1 garlic clove, finely minced
2 teaspoon sesame oil
2 teaspoon sesame seeds
Cut off the tips of spinach and clean thoroughly.
Boil a pot of water and blanch the spinach for 1 minute.
Rinse under cold water and squeeze out making a ball shape to remove some water.
Untangle the spinach in a mixing bowl (cut into a few section if you prefer shorter length)
Add the rest of the ingredients into the bowl, using your finger tips smear the doenjang and gochujang pastes together to combine and then toss everything together as you gently massage around the spinach, so that every strand of spinach will get seasoned.
Taste and adjust seasoning as you like.