Seasoned Spinach (Korean)

Recipe Ingredients

10 oz	284g	Fresh small flat-leaf - spinach
2 tablespoons	30ml	Soy sauce
1 teaspoon	5ml	Sugar
1 1/2 teaspoons	7.5ml	Crushed sesame seeds
1 tablespoon	15ml	Sesame oil
1 tablespoon	15ml	Minced scallion
1 teaspoon	5ml	Vinegar - (optional)
		Salt
		Red pepper threads - (optional)

Recipe Instructions

Both hot and cold vegetables are important in the Korean diet. Here are several recipes adapted from "Traditional Korean Cooking" by Han Chung Hea, head of a prestigious cooking institute in Seoul.

Remove roots from spinach, if desired.

In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion and vinegar.

Bring large pot lightly salted water to boil. Add spinach, root ends first, and immerse only until leaves turn bright green. Drain and rinse immediately in cold water. Drain and squeeze out as much water as possible. Place spinach in bowl with soy sauce mixture and toss well.

Serve at once, topped with few red pepper threads, if desired.

Source:
Cooking Light, Nov/Dec 1994, page 195

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