Yen Can Cook ~ Sesame-Seasoned Spinach

I made this simple Korean banchan (Korean side dishes) – Sesame-Seasoned Spinach to pair with my Korean theme dinner one day. Actually the main star of that day dinner was the Kimchi Pancake, but it was a fail attempted. The texture was not really satisfying, it was soft and soggy. Perhaps the next attempt will be a successful one. Do you have any Kimchi Pancake recipes (failproof ^__^) to share with me?

 

Ingredients (Serve: 3-4)

450g-500g spinach

2 teaspoons sesame oil

2 teaspoons soy sauce

1/2 tablespoon toasted sesame seeds

1 clove garlic, minced

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Step 1: Fill a large bowl with cold water and a handful of ice.

Step 2: In a small bowl, combine the sesame oil, soy sauce, toasted sesame seeds, and minced. Mix well and set aside.

Step 3: Bring a large pot of water to the boil and blanch the spinach in boiling water for 30 seconds or until just wilted.

Step 4: Remove the spinach put it in the cold water (Step 1).

Step 5: Drain well and squeeze out any excess water. You may slightly cut the spinach into short length if desired. 

Step 6: Pour the dressing (Step 2) over the spinach and toss gently. Serve.

Korean dishes recipes to go with this Sesame-Seasoned Spinach:-

Pork Bulgogi

Chuncheong Dak Galbi (Spicy Stir Fried Chicken)

Soegogi Muguk (Korean Beef Radish Soup)

Japchae

Budae Jjigae (Army Stew)

 

HAPPY COOKING!   

#dudukrumah #stayathomeagain #stayhealthy

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