Korean Sesame-Spinach Salad (Shigmchi Namul)

“This is a simple and delightful cold salad highlighting the flavors of spinach and sesame. I serve it with Korean Braised Short Ribs. Have a bowl of ice water ready to stop the cooking of the spinach after blanching.”
READY IN:
12mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean spinach and remove tough stems.
  2. Bring 6 C of salted water to a boil. Blanch spinach and remove to an ice-water bath.
  3. Meanwhile, prepare the dressing: Mix the sugar, salt, soy sauce and sesame oil in a bowl.
  4. When cool, drain the spinach and squeeze it by hand to remove excess moisture. Transfer the spinach to a cutting board and give it a few chops with a knife. Toss the spinach with the dressing in the bowl.
  5. Transfer the salad to a serving dish and garnish with the sesame seeds before serving.

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