Korean spinach (시금치 나물) is one of the most popular side dish (banchan) in Korean restaurants.
Generally they are seasoned in salt and sesame oil, and most people think that is the one and only way of making Korean spinach. But there are more…
I have posted my version of Korean spinach before and today I would like to add one more.
This one is more of southern style rustic version and brings different flavor to the ordinary Korean spinach.
1. Cut off the tips of the spinach and clean thoroughly.
2. Boil a pot of water and blanch the spinach for 1 minute.
3. Rinse under cold water and squeeze out making a ball shape to remove some water.
4. Untangle to spinach in a mixing bowl, cut into a few sections.
5. Add the rest of the ingredients into the bowl, using your finger tips to smear the soybean paste and chill pasts together to combine first, and then toss everything together as you gently massage around the spinach so that every strand of spinach will be seasoned.
6. Taste and adjust seasoning as you like.
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|Serving Size: 1 Serving (7g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (89%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 1.4mg||0 %|
|Potassium 24mg||1 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.6g|
|Protein 0.6g||1 %|
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Calories per serving: 38
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