LOCATION: Recipes >> Asian >> Korean Spinach 03
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Korean Spinach 03
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Cold Korean Spicy Spinach
Serves 6 to 8.
3 pounds spinach (about 4 fresh bunches)
1 1/2 cups water
1 teaspoon salt
2 tablespoons light soy sauce (not lite)
2 teaspoons sesame oil
1 tablespoon sesame salt (recipe follows)
1 tablespoon Korean red pepper threads
Remove the tough part of the stems from the spinach and wash leaves
well. In a large shallow pot bring the water to a boil. Add the
spinach and cook for 5 to 10 minutes until it cooks down, stirring
occasionally. Drain and cool. Squeeze out excess water and put
spinach in a bowl. Mix the dressing and pour over the spinach
tossing well. Place in the refrigerator and chill.
Sesame salt:
1 cup white sesame seeds
1 teaspoon salt
Place sesame seeds in a dry frying pan over medium heat and toast,
stirring constantly until they just begin to turn a light brown.
Place in a food blender, grind to a coarse texture and stir in the
salt. Keep covered in the refrigerator.
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