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
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 2 bunches spinach
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon salt
- 1 teaspoon soy sauce
- 2 tablespoons sesame oil
- 2 teaspoons sesame seeds
directions
- Clean spinach and remove tough stems.
- Bring 6 C of salted water to a boil. Blanch spinach and remove to an ice-water bath.
- Meanwhile, prepare the dressing: Mix the sugar, salt, soy sauce and sesame oil in a bowl.
- 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.
- Transfer the salad to a serving dish and garnish with the sesame seeds before serving.
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RECIPE SUBMITTED BY
I'm a home cook in Washington, DC. I enjoy learning about new types of cuisine and I especially love spicy foods. My cooking style is comfort food with a global twist.
Favorite cookbook: Anything from "The Best American Recipes" series. I have yet to make a recipe from those books that I didn't like!
Pet Peeve: Picky eaters!!! You don't know what you're missing!
