SIGEUMCHI NAMUL RECIPE : KOREAN SPINACH BANCHAN

Ingredients
For Prepare Spinach

1 lb. Korean Spinach or regular large spinach
3 Tbs. Sea salt
For Classic Sigeumchi Namul
½ lb. Prepared Korean spinach or regular large spinach
¼ tsp. Sea salt
⅛ tsp. Black pepper
1 tsp. Sesame oil
1 tsp. Toasted sesame seeds
1Clove garlic, minced (Approximately 1 tsp.)
1 Green onion, chopped (Approximately 1 Tbs.)
For Spicy Sigeumchi Namul
½ lb. Prepared Korean spinach or regular large spinach
1 tsp. Gochujang, Korean red pepper paste
½ tsp. Rice vinegar
⅛ tsp. Black pepper
1 tsp. Sesame oil
1 tsp. Toasted sesame seeds
1Clove garlic, minced (Approximately 1 tsp.)
1 Green onion, chopped (Approximately 1 Tbs.)
Instructions

1. Bring about 10 cups to 12 cups of water to boil in a large pot. Add salt and spinach; Blench for 30 second and drain. Rinse under running cold water, just cool enough to handle.
2. Gently squeeze spinach between your palms to get rid of excess water. Careful not to squeeze too much. Now spinach is ready to dress up with delicious Korean seasoning!
3. Both classic and spicy can be made same directions. Add prepared spinach in a mixing bowl; gently mix everything together using your hand until everything combined well.
4. Top with extra sesame seeds as you desire! Enjoy!

FULL RECIPES

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