Korean-Style Cooked Spinach Salad

In this recipe, cooked bunching spinach takes on a chewy, almost meaty texture and absorbs lots of complex flavors.  This dish is often served alongside kimchi.

Remove the bases but not the stems from 1 bunch of Spinach.  Soak the spinach in water and lift it out, the drain the water.  Repeat until the wash water is clean. (Water-saving hint: you can use the water to water your houseplants).

Steam the spinach or parboil for 30 seconds.  You want it just barely cooked and still bright green.  Immediately drain and then rinse the spinach under cold water.  Once it is cool, squeeze it firmly in a colander to remove all the excess water.  It will shrink down to the size of a softball or smaller.

In a bowl, combine 1 1/2 t. sesame oil with 1 1/2 t. soy sauce.  Add 1 T. minced spring onion and 1 T. minced garlic.  Use tongs to mixed the spinach with the dressing, then sprinkle with 2 t. toasted sesame seeds.

 

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