Spinach Banchan (Sigeumchi Muchim)
90kcal
Ingredients
- 100 g fresh spinach
- 500 ml water
- 1 tsp salt
- 0.2 tsp minced garlic
- 1/2 tbsp tuna extract (or soup soy sauce or Korean fish sauce)
- 1 tbsp sesame oil
- 1/2 tsp toasted sesame seeds
Equipment
- 1 Pot
- 1 Strainer
- 1 Tongs
- 1 Spoon
Method
- In a pot, bring 500ml of water and 1 tsp of salt to a boil.
- Add the spinach and blanch for exactly 20 seconds.
- Rinse the blanched spinach quickly under cold water, then squeeze out excess water.
- Place the spinach in a mixing bowl and add minced garlic, tuna extract(or Korean fish sauce or soup soy sauce) and sesame oil. Gently mix by hand.
- Sprinkle with toasted sesame seeds to finish.
