Sigeumchi-Namul/Blanched And Seasoned Spinach

• 400 g spinach, 3 kg (15 cups) water, 4 g (1 tsp) salt
• seasoning sauce : 3 g (1/2 tsp) clear soy sauce, 2 g (1/2 tsp) salt, 4.5 g (1 tsp) minced green onion
• 2.8 g (1/2 tsp) minced garlic, 3.5 g (1/2 tbsp) sesame seed, 8 g (2 tsp) sesame oil
• 0.2 g shred red pepper

1. 1. Trim spinach and cut off the roots. Put a crisscross slit on the root side, rinse it under running
2. water 3~4 times.
3. 2. Blend seasoning sauce
4. 3. Cut the shred red pepper into 1 cm-long.
5. RECIPE
6. 1. Pour water into the pot, heat it up for 13 min. on high heat. When it boils, scald spinach with salt
7. for 2 min. maintaining green color. Rinse in water, drain water by squeezing, and cut into 5~6 cmlong
8. (230 g).
9. 2. Mix the spinach with seasoning sauce thoroughly until seasoning soaked evenly. Place it on a
10. dish and top with shred red pepper.

spinach, seasoning sauce, garlic

Taken from www.epicurious.com/recipes/member/views/sigeumchi-namul-blanched-and-seasoned-spinach-50078630 (may not work)