by Kate Heyhoe
Koreans lightly cook many of their vegetables, then mix them with a simple soy and sesame dressing, to be served at room temperature or cold. This recipe makes a small amount compared to Western standards, but keep in mind that Koreans serve several namul, or vegetable side dishes, at the same time. This dish, with some Golden Mandu (Korean Dumplings), and a bean sprout or watercress salad, makes a refreshing light meal.
Serves 2 to 4
1 pound fresh spinach
1 tablespoon sesame oil
1 teaspoon sugar
1 clove garlic, minced
2 teaspoons toasted sesame seed
Dash crushed red pepper flakes (optional)
Wash the spinach well and remove the tough stems. Cook the spinach until just barely wilted and still tender, either by steaming or blanching. Drain and squeeze the liquid from the spinach with your hands, or place the spinach in a sieve and press with the back of a spoon. Roughly chop the spinach. Mix the remaining ingredients together then toss with the spinach. Serve at room temperature or chilled.
Other Links (includes more recipes):
October 1999 Itinerary...
Kate's Virtual Journey: A Progressive Feast
Copyright © 2007, Kate Heyhoe. All rights reserved.
This page created October 1999 and modified August 2007
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