Korean · 15 min · serves 4

Sigumchi Namul (Seasoned Spinach Banchan)

Kept by The Bhook kitchen

Ingredients

• 300 g spinach
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 clove garlic, minced
• 1 tsp roasted sesame seeds
• 1/4 tsp salt

Method

1. Bring a large pot of water to a boil; add the salt then spinach, pushing it under. Blanch until the leaves turn deep green, about 40 seconds.
2. Lift the spinach out and rinse under cold running water until completely cool.
3. Squeeze the spinach gently by hand to remove as much water as you can; when it holds its shape, you're done.
4. Cut the spinach roughly into 5 cm lengths. Place in a bowl with garlic, soy sauce, sesame oil, and sesame seeds.
5. Mix by hand until all the leaves are seasoned, and everything glistens.

Too much water left in the spinach makes this bland; squeeze it out well.