Seasoned Spinach (Shigumchi Namul)

~One of the most common Korean banchan, is seasoned spinach. Often served on the side, it is also incorporated in other dishes such as kimbap and bibimbap. Very simple and light, shigumchi namul is ready in a matter of minutes. The spinach is lightly blanched. However, instead of the usual means of using an ice bath, I leave the spinach hot while draining. This allows the heat from the spinach to “cook” the raw garlic.   

Ingredients:

1 bunch spinach

1 garlic clove- finely minced

2 tsp light soy sauce

2 tsp sesame oil

½ tsp granulated garlic

1 tsp toasted sesame seeds

fresh ground pepper

Directions:

1. Soak and wash spinach thoroughly. May need to change water 3-4 times. Discard bottoms and any discolored or wilted leaves. Set aside in colander.
2. In a large stockpot, fill halfway with water and set on high heat.
3. Once water comes to a boil, add spinach. Use a utensil to push and submerge spinach.
4. After about 10-15 seconds, pour contents through a colander, and drain spinach. Do not run with cold water.
5. In a medium bowl, combine soy sauce, sesame oil, garlic, and granulated garlic.
6. Use a ladle or potato masher to push excess water from hot spinach in colander.
7. Add spinach to bowl and mix thoroughly. Add a few cracks of fresh ground pepper.
8. Serve in a small serving bowl.