SHIGUMCHI NAMUL (cold Korean spinach salad, for four)
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2 pounds baby spinach
1 tablespoon soy sauce
1-1/2 teaspoons toasted Asian sesame oil
1 teaspoon toasted sesame seeds
- Wash the spinach well in several changes of cold water until no grit remains. Heat a deep, heavy saute pan over medium heat, add spinach and cook, stirring, until just wilted and bright green, 2 to 3 minutes.
- Drain the spinach in a colander and, using tongs, squeeze out any excess liquid. The flavor of the seasoning will be diluted if you skip this step.
- Stir the soy sauce and sesame oil together in a small bowl, pour them over the spinach and mix well. Top with toasted sesame seeds. Refrigerate until chilled or serve at room temperature.
adapted from fairfieldgreenfoodguide.com
