Rustic Korean Spinach Recipes

Steps:

• 1. Blanch the spinach in boiling water for 30 seconds. Remove the spinach quickly, place in colander and run cold water through it. Remove water by squeezing or use a salad spinner.
• 2. Mix the soy sauce, sesame oil, seeds, salt, garlic, and sugar together. Pour into the spinach and toss lightly until well mixed. Serve.

Steps:

• Cut off the tips of spinach and clean thoroughly.
• Boil a pot of water and blanch the spinach for 1 minute.
• Drain and rinse spinach under cold water and squeeze out the liquid.
• Separate the spinach strands in a mixing bowl and cut into a few sections if you prefer shorter length.
• Add the rest of the ingredients into the bowl. Using your finger tips (gloved if you prefer) smear the doenjang and gochujang pastes together to combine and then toss everything together as you gently massage around the spinach, so that every strand of spinach will get seasoned.
• Taste and adjust seasoning if desired.

Steps:

• Bring a large kettle of salted water to a boil and have ready a large bowl of very cold water. Add the spinach to the boiling water and let cook for one minute.
• Immediately drain the spinach and immerse it in the cold water. When cool, drain again and gently dry it between several layers of paper towel.
• In a small bowl, mix together the remaining ingredients. Add the spinach and toss. Serve at room temperature along with barbecued meat.

Steps:

• Remove roots from spinach and wash well.
• I soak in a solution of vinegar and water and then rinse.
• In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, and green onions.
• In a large pot bring water to boil.
• Add spinach (leaves should go in last) and immerse only until leaves turn bright green.
• DO NOT OVER BOIL.
• Spinach will not taste right.
• Drain and rinse with cold water.
• Squeeze out as much water as possible.
• Add the spinach to the sauce and mix well.
• This can be served warm or even refrigerated for another time.