Sigumchi Namul (Korean Spinach Salad Kimchi)
I love this when I have it at Korean restaurants.
- 1 lb fresh spinach
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon sesame seed
- 1 clove crushed garlic
- 1 tablespoon sugar
- 1 tablespoon vinegar
- black pepper
Rinse the spinach a few times until no more sand is coming off the leaves.
Steam the spinach until tender.
Put the spinach in a strainer and let it cool down.
When it is cool enough squeeze gently as much water as possible out of it and cut the leaves coarsely.
Mix all the ingredients into the spinach and the salad is ready.
Serve at room temperature.