Sigeumchi Namul (Korean Spinach Side Dish)

 from: Korean Bapsang

Serves 2

Ingredients

Mild

• 1 bunch spinach about 10 ounces
• 1 scallion chopped
• 2 teaspoons guk ganjang, 국간장 (soup soy sauce) or use salt to taste
• 1 teaspoon minced garlic
• 1/2 teaspoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds
• salt and pepper to taste

Spicy

• 1 bunch spinach about 10 ounces
• 1 scallion chopped
• 2 to 3 teaspoons gochujang 고추장 (Korean red chili pepper paste)
• 2 teaspoons soy sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds

Instructions

• Trim off the roots from the spinach. Wash thoroughly until there is no sand in the water. Blanch the spinach in salted boiling water until wilted, 20 to 30 seconds.
• Quickly remove the spinach from the pot and shock in icy cold water to stop the cooking.
• Drain and gently squeeze out excess water. Cut into 3-inch lengths.
• Add the remaining ingredients and mix everything well by hand, loosening/separating the spinach pieces that have been clumped up together. It will take about 10 minutes for the flavor of the seasonings to seep into the spinach.