Seasoned Spinach (Sigeumchi Namul)
Directions
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Blanch the Spinach: Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Add the spinach to the boiling water and blanch for 30 to 45 seconds, just until wilted and bright green. Immediately transfer the spinach to the ice water to stop the cooking process and preserve its color.
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Drain and Prepare the Spinach: Drain the spinach thoroughly and gently squeeze out as much excess water as possible. This step is important to prevent a watery banchan. Cut the spinach into manageable bite-size pieces, about 2-inch lengths.
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Season the Spinach: Place the spinach in a bowl and gently separate the leaves. Add the garlic, soy sauce, toasted sesame oil, rice vinegar, sugar, and salt. Using your hands, gently toss and massage the seasonings into the spinach until evenly coated.
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Garnish and Serve: Transfer the seasoned spinach to a serving dish. Sprinkle with toasted sesame seeds and garnish with sliced green onions, if desired. Serve chilled or at room temperature as part of a selection of Korean banchan.
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Seasoned Bean Sprouts: Prepare the Bean Sprouts: Rinse the bean sprouts thoroughly under cold water and remove any discolored sprouts. Bring a large pot of water to a boil. Add a generous pinch of salt, then add the bean sprouts.
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Cook the Bean Sprouts: Cover and cook for 5 to 6 minutes until the sprouts are tender but still slightly crisp. Avoid lifting the lid frequently while cooking, as this can affect the texture.
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Drain the Sprouts: Drain the bean sprouts well and rinse briefly under cold water to stop the cooking process. Gently squeeze out any excess moisture, being careful not to crush the sprouts.
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Season the Bean Sprouts: Place the sprouts in a large bowl. Add the garlic, green onions, toasted sesame oil, soy sauce, rice vinegar, gochugaru (if using), and salt. Gently toss until the sprouts are evenly coated and the flavors are well combined.
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Garnish and Serve: Transfer the seasoned bean sprouts to a serving bowl and sprinkle with toasted sesame seeds. Serve chilled or at room temperature as part of a selection of Korean banchan.
From Shawnie's class “The Korean Kitchen”
