Korean Seasoned Spinach

1 pound fresh, cleaned spinach
2 T toasted sesame seeds
2 T toasted sesame oil
1 clove garlic, minced fine
1 t salt

In a stockpot or large dutch oven, boil about 8 cups of water. Add the spinach, stir, and boil for a minute. Dump the spinach in a colander and rinse it with cold water, then allow it to drain for a little while.

Transfer the spinach to a cutting board, squeezing the water out of each handful to get it as dry as possible. Chop it into 1- to 2-inch pieces.

Mix it with the sesame seeds, sesame oil, garlic, and salt and serve. Makes about 1-1/2 C, which seems astonishing when you consider the volume you started out with.

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