SPINACH IN SESAME SEASONING | SIGEUMCHI NAMUL 시금치나물

Flavorful spinach side dish on its own, for bibimbap, kimbap rice rolls, and much more! Plus how to prep spinach to make this side dish later. Turn on CAPTION [CC] for instructions to follow along the video. RECIPE Adjusted from Vegetarian Dishes from My Korean Home To make 1 packed cup, 3 to 4 servings Salt for boiling spinach (optional) 1 bunch spinach 1 teaspoon soy sauce 1 teaspoon toasted sesame oil 1 teaspoon toasted sesame seeds 1 clove garlic, grated (optional) 1. To blanch the spinach: In a large pot, bring water to a boil over high heat. Add about 2 tablespoons salt, if using, and stir to dissolve completely. Dip the spinach in boiling for water for a few seconds, just until it wilts. Drain, rinse in cold water, and squeeze out excess water from the spinach. You will get about 1 cup of spinach after blanching and squeezing out excess water from 1 bunch of fresh spinach. 2. To portion and store for later: Portion the spinach into one-time servings for you and your family. In the video, I got 5 balls, about ½ cup each, from 2 bunches of fresh spinach. Place the spinach balls in a Ziploc bag, not touching each other. Store in the freezer. Defrost overnight in the refrigerator to use spinach. 3. To make the spinach in sesame seasoning: If using defrosted spinach, squeeze out excess water. Mix in thoroughly the soy sauce, sesame oil, sesame seeds, and garlic, if using. Taste and adjust seasoning as necessary. Serve warm or cold as a side dish with a bowl of rice, an addition to bibimbap, salads, or a filling in kimbap rice rolls, etc. Any leftovers can be stored in the refrigerator for a day or two.