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Marinated Spinach

My kids, like most I think, are very selective on what vegetables they eat. This is one vegetable that they LOVE! Korean style marinated spinach. Blanched, shocked then marinated, this side dish is salty, sweet and still retains a nice bite.


I remember eating spinach when I was a kid and I hated it. So minerally. Made my teeth feel weird. I think mom just did a saute with garlic. The texture was soft and just yuck! Thank goodness I learned a new way when I got married. Wow! The Koreans excel at side dishes for sure. This spinach has no mineral mouthfeel. It is sweet, salty and you get a nice aroma from the sesame oil.

This spinach side is versatile. Eat it as is as a side or you can use it in other dishes like kimbap (rice rolls), bibimbap (mixed rice), japche (sweet potato noodles), I hope you enjoy it as much as we do!

Marinated Spinach


Ingredients (serves 5-6)


1 lb fresh spinach leaves, washed and drained

1 teaspoon salt


Marinade

1/4 cup soy sauce

1 Tablespoon sugar

2 Tablespoons toasted sesame oil

1 Tablespoon toasted sesame seeds, garnish (optional)


Directions

Bring a large pot of water to a boil. Add salt. Add spinach and stir making sure all of the spinach is submerged. Cook 1 minute then drain. Run under cold water. This will stop the cooking and retain the nice color. Mix in the running cold water to cool all of the spinach. When cool enough, squeeze out excess water and add to a bowl. Add soy sauce, sugar, sesame oil and sesame seeds. Mix well. Taste to adjust seasonings and enjoy! This dish can be served cold. Store in an airtight container in the refrigerator for up the 3 days.



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