As you know, spinach is rich in folic acid and vitamins. There is a wide varieties of Spinach. In the United States, people usually make salads with raw baby spinach, which has thinner and flat leaves. In Korea, people make side dish called ‘namul’ with thicker and more crinkled spinach leaves, after blanching them in boiling water.
Spinach is also a very important ingredient of other Korean dishes such as kimbap, bibimbap, and Japchae. It goes well with any Korean food! The only thing to complain about spinach is that after cooking, it is reduced to less than one fourth of its original size.
Spinach (0.5 lb/250g), garlic (1T), sesame oil(1T), soy sauce(1T)
- Trim spinach. Cut the stem near the root and remove the young leaves with lots of soil. Remove dead leaves, too. Usually the lower part near the root is more nutritious, but the cleaning is troublesome.
- Place spinach in cold water for 5 minutes. Then soil will be loosened from the leaves. Spinach leaves are easily scratched, so rub gently on the surface with your hands. Rinse in water two more times, and drain.
- Put some spinach in boiling water, and then turn them over after 10 ~ 15 seconds. Take them out after 10 ~ 15 seconds. Do not exceed 30 seconds.
- Drain the blanched spinach. At this time, put the raw garlic in hot spinach leaves for 1 minute. This is optional. I don’t like eating raw garlic, so I do this.
- Take out the garlic. The garlic became soft and easily crushed. I also heard that cooked garlic is more healthful than raw garlic.
- Squeeze out the excess water from spinach by hand. You don’t have to squeeze it too hard.
- Add in chopped garlic, soy sauce, sesame oil to the cooled spinach. And mix them well. Be careful not to give too much pressure to the spinach. Treat them tender!
- Sprinkle some sesame seeds and serve!