I had the pleasure of befriending a Korean couple who were visiting a friend. In return to the Indian lunch that we prepared for them, they cooked a Korean style lunch for us. Rice and sweet potato cooked together, mushroom cooked with bell peppers, spinach salad, and shallow-fried potatoes. Out of all, I liked the spinach salad the best. Sigeumchi-Namul is the Korean name for this salad. A simple and easy to make salad, nutritious, and deliciously flavorful. Delicate flavors are the best to relish and perhaps more nutritious too.
Preparation Time: 10 mins
Cooking Time: 5 mins
Makes 3 servings
Clean the spinach really well. If the spinach is organically grown, one thorough wash would be enough. Otherwise, wash really well at least three times and soak in salted water for at least 10 minutes.
Bring a pot of water (approximately 4 cups) to boil.
Blanch the spinach in boiling water for less than 1 minute.
Drain the water out and collect the blanched spinach on a strainer.
Rinse the spinach in cold water. Squeeze out excess water.
Using your hands, untangle the spinach into a mixing bowl.
If the spinach is too long, use your hands to shred them into smaller size. Add crushed garlic, sesame oil, sesame seeds and toss well to mix and coat the spinach with these ingredients. Crushing (not chopping) the garlic works best and brings out the flavor very well.
The original recipe calls for soyabean sauce. But I replaced this with lime juice.
Sprinkle some black salt.
Taste and adjust the seasoning as you like.
Korean style spinach salad is ready to be served.
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