Spinach and Sesame Namul

by Kate Heyhoe
Serves 4 as a small side salad/condiment

 

1 bunch fresh spinach
1 clove garlic, minced
Soy sauce
Sesame oil
Toasted sesame seeds

 

Wash the spinach well and trim away the stems. Bring a large pot of salted water to a boil. Dump in the spinach and cook a few seconds, just until limp. Plunge the spinach into a bowl of ice water. When the spinach is cool, drain. Using your hands, take a fistful of spinach and squeeze out the moisture. Repeat with the remaining spinach. Coarsely chop the spinach and place it in a small bowl or dish, mixing in the garlic. Dress with small amounts of soy sauce and sesame oil to taste, and sprinkle sesame seeds on top.

 
 

• Kate's Global Kitchen

• Little Korean Dishes

• Recipes:

• Quick Red Cabbage Kim Chee
• Spinach and Sesame Namul

 

Kate's Global Kitchen for April, 2001:

04/07/01 Wild Sex, Death, and Guilt-free Dining
04/14/01 Cures for the Spring Ham-Over
04/21/01 Dining with Joe...Cooking with Coffee
04/28/00 Little Korean Dishes

 

Copyright © 2001, Kate Heyhoe. All rights reserved.

 

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This page created April 2001
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