Korean spinach salad (shigumch'l namul) recipe

Recipe for korean spinach salad (shigumch'l namul) in our easy ethnic recipes collection. Lightly cooked vegetables, such as this spinach, seasoned with popular seasonings make delicious, nutritious additions to korean meals. After trying this recipe with spinach, you can make it again with cucumber, peeled and cut in strips, or shredded carrots or cabbage.

Recipe ingredients

• 1 pound fresh spinach
• 1/2 cup water
• 2 teaspoons soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon finely chopped garlic
• 1 tablespoon toasted sesame seeds

How to make korean spinach salad (shigumch'l namul)

• Wash and dry the spinach. Take off the stems and any bad leaves.
• In a large saucepan, bring water to a boil over high heat. Add spinach, cover, and reduce heat to medium-high. Cook for 3 to 5 minutes, or until tender but still bright green. Drain in a colander.
• When cool, gently squeeze out excess water with your hands. Cut spinach into 2-inch lengths and place in a large bowl.
• Add remaining ingredients and mix well. Serve at room temperature.

Preparation time: 20 minutes
Cooking time: 2 to 3 minutes
Serves 4

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