Lately, I am into Korean food. I found that some of the Korean food really suit my taste. I especially like their banchan, those small side dishes served with rice. Here is my attempt to make Korean blanched spinach.
|1 bunch of green spinach|
|1 tsp minced garlic (optional)|
|1 tbsp sesame oil|
|salt and sugar to taste|
|sesame seeds (optional)|
- Clean and blanch the spinach. Drain and squeeze out excess water gently.
- Transfer spinach to a large bowl. Add in minced garlic, sesame oil, salt and sugar.
- Mix gently, sprinkle with sesame seeds and serve
This recipe is very flexible. If you like crunchy spinach, cut down the blanching time. If you don’t like garlic, no problem, dismiss the garlic.
- Sugar is not the usual part of this type of recipe. However, adding a pinch of sugar will lift the taste and add the sweetness to it.
- Toast the sesame seeds to bring out the its wonderful smell. I use both black sesame seeds and white sesame seeds. I also toasted them together until the white sesame seeds are lightly brown.
“If Yan can cook, so can you” – not necessarily …
“If Pauline can cook, so can you” – definitely!!!