Servings: 4
Cooking Times
Preparation Time: 8 minutes
Cooking Time: 1 minute
Total Time: 10 minutes
Ingredients
|
8 |
ounces |
bunches fresh bunch spinach(stem & leaf, not the bagged leaves) |
|
2 |
small |
green onion, chopped |
|
3 |
cloves |
garlic |
|
1 |
teaspoon |
kkaesoogeum (sesame salt) |
|
1 |
teaspoon |
toasted sesame seed |
|
Optional: |
||
|
1 |
teaspoon |
sesame oil (or to taste) |
|
1/2 |
teaspoon |
Sogogi Dashida (powdered beef soup stock) instead of salt* |
|
*(or substitute your favorite powdered soup mix or bullion) |
||
|
1 |
teaspoon |
Coarse ground chili pepper (Chili flakes) |
Procedure
Wash spinach thoroughly in cold water.
Peel garlic.
Mince one of the garlic cloves
Sliver the other cloves
In a soup pot, bring 4 cups of water to full boil.
Completely immerse spinach in the boiling water. Remove from heat after about 30 seconds and rinse immediately in cold water.
Squeeze excess water from spinach.
Place spinach in a medium mixing bowl then add all ingredients and mix well.