Seasoned Spinach (Korean)

Title:
Seasoned Spinach (Korean)

Yield:
2 Servings

Categories:
Korean,
Vegetables




Ingredients:





    10    Oz fresh small flat-leaf


          -spinach


     2 tb Soy sauce


     1 ts Sugar


 1 1/2 ts Crushed sesame seeds


     1 tb Sesame oil


     1 tb Minced scallion


     1 ts Vinegar (optional)


          Salt


          Red pepper threads


          -(optional)






 Both hot and cold vegetables are important in the Korean diet.  Here


 are several recipes adapted from "Traditional Korean Cooking" by Han


 Chung Hea, head of a prestigious cooking institute in Seoul.


 


 Remove roots from spinach, if desired.


 


 In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion


 and vinegar.


 


 Bring large pot lightly salted water to boil.  Add spinach, root ends


 first, and immerse only until leaves turn bright green.  Drain and


 rinse immediately in cold water.  Drain and squeeze out as much water


 as possible.  Place spinach in bowl with soy sauce mixture and toss


 well.


 


 Serve at once, topped with few red pepper threads, if desired.


 


 Serves 2.


 


 From the Hayward Daily Review, 9/21/88.


 


 Posted by Stephen Ceideberg; November 4 1992.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip