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Korean Spinach

(시금치나물, Sigumchi Namool)

serves 4 as a side dish

1 bunch Spinach, trimmed and cleaned

2 Tb soy sauce (low-sodium)

1 small clove garlic minced or 1/2 tsp dried minced garlic

1 Tb sesame oil

1 Tb roasted sesame seeds

1 tsp shrimp powder *

 

Blanch spinach in the boiling water for 5 seconds. Drain and rinse with cold water. Squeeze the spinach with your hands to remove excess water with some force but not too strong. It has to be still moist. Slice them if they are too long.

Add the rest of the ingredients and toss well with a hand with massaging motion so the seasoning can soak into the spinach.  Adjust seasoning as you like.

Serve as a side dish.

* Shrimp powder

Heat a pan over low heat and toast handful of dried shrimps, stirring occasionally for 2 minutes.

Let them cool completely. Put them in a food processor or spice grinder, and process until finely grounded. Store in a airtight container avoiding direct sunlight or keep them in the freezer.