Spinach korean sigumchi namul

Spinach (korean sigumchi namul)

Yield: 4 Servings


1 lb Fresh spinach
3 tb Soy sauce
2 tb Sesame oil
1 tb Sesame seeds
1 ea Clove garlic crushed
1 tb Sugar
1 tb White vinegar


Dash pepper 1. Wash the spinach. Steam until just tender and still green. Strain and squeeze out as much water as possible. Cut spinach very coarsely. 2. Combine the soy sauce sesame oil sesame seeds garlic sugar vinegar and pepper. Mix into the spinach. Variation: Season the spinach with Chang (meat sauce for vegetables). Source: The Korean Cookbook by Judy Hyun. Typed in by Ronnie Wright

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