This is one of the most common Korean side dishes, along with Cooked and Seasoned Soybean Sprouts. Most people eat it at least once a week. It’s mild, soft, salty, and garlicky but not spicy. Many of my readers had never heard of this dish until I posted the recipe. Now they tell me they can’t live without it! I had a potluck dinner with some of my readers once, and someone brought a dish I didn’t recognize. When I asked her what it was, she told me it was this recipe made with kale. What a great idea! If using kale, be sure to chop it fine, because it’s tougher than spinach. Since then, I’ve also tried Chinese broccoli and bok choy in place of the spinach, and both were good. Maybe you can think of something else to try? If so, let me know how it turns out.
Serves 4
INGREDIENTS
- 1 pound spinach with large leaves, trimmed, leaving the sweet, tender reddish tops of the roots
- 2 scallions, chopped
- 3 garlic cloves, minced
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon toasted sesame seeds
INSTRUCTIONS
- Bring 8 cups water to a boil in a large saucepan. Add the spinach and blanch for 1 minute, then drain in a colander and rinse under cold running water to stop the cooking. Drain and squeeze out excess water with your hands, then chop into ½-inch pieces.
- Combine the remaining ingredients in a medium bowl. Add the spinach and toss to coat. Serve right away, or cover and refrigerate for up to 2 days.
