Sigeumchi namul (koreanische Beilage mit Spinat)

Zutaten

• 1 bunch spinach (about 10 ounces)
• 1 scallion (chopped)
• 2 teaspoons guk ganjang, 국간장 (soup soy sauce) (or use salt to taste)
• 1 teaspoon minced garlic
• 1/2 teaspoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds
• salt and pepper to taste
• 1 bunch spinach (about 10 ounces)
• 1 scallion (chopped)
• 2 to 3 teaspoons gochujang 고추장 (Korean red chili pepper paste)
• 2 teaspoons soy sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds

Zubereitung

1. 1

   Trim off the roots from the spinach. Wash thoroughly until there is no sand in the water. Blanch the spinach in salted boiling water until wilted, 20 to 30 seconds.

2. 2

   Quickly remove the spinach from the pot and shock in icy cold water to stop the cooking.

3. 3

   Drain and gently squeeze out excess water. Cut into 3-inch lengths.

4. 4

   Add the remaining ingredients and mix everything well by hand, loosening/separating the spinach pieces that have been clumped up together. It will take about 10 minutes for the flavor of the seasonings to seep into the spinach.