Sigeumchi-namul (Spinach Banchan) (V)

Ingredients

• 8 oz spinach, cleaned and washed
• 1 garlic clove, minced
• 1 green onion, chopped
• 1½ tsp soy sauce
• 1½ tsp toasted sesame oil
• 2 tsp toasted sesame seeds
• Gochugaru to taste
• Silgochu (Korean dried shredded red pepper), optional

Directions

1. Blanch: Bring a large pot of water to a boil. Add spinach and cook briefly until wilted.
2. Cool & Drain: Transfer spinach to cold water, then rinse to remove any grit. Squeeze out excess moisture and cut into bite-size pieces.
3. Season: In a bowl, combine spinach with garlic, green onion, soy sauce, sesame oil, hot pepper flakes, and sesame seeds. Mix well by hand.
4. Serve: Transfer to a serving dish, garnish if desired, and serve with rice.

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