Épinards coréens en accompagnement (sigeumchi-namul)

Ingrédients

• 1 bunch spinach, stems discarded (300g)
• 1 tbsp soy sauce
• 1/2 tbsp sesame oil
• 1-2 garlic cloves, finely minced
• 1/2 tbsp sesame seeds
• pinch of salt

Préparation

1. 1

   Cut the stems of the spinach off and rinse thoroughly. Bring a large pot of water to a boil and blanche the spinach for 40-60 seconds (until the stems are no longer tough). If using baby spinach, blanch for around 30-50 seconds.

2. 2

   Quickly drain the spinach into a colander and rinse with cold water to stop the cooking process. Squeeze out as much excess liquid from the spinach, then cut the ball of spinach in half.

3. 3

   Combine the rest of the ingredients together into a bowl and whisk until combined. Using your hands, mix the spinach with the prepared sauce.

4. 4

   Transfer to serving bowl and enjoy!