I love to eat Korean food, and I enjoy tasting the various type of the side dishes which are proven to be a refreshing accompaniment to the barbequed meat or other seafood dishes. It’s kind of an exciting experience of each time I go to Korean restaurant , I will wonder what will be the side dishes they will be serving. And each Korean restaurant will have their own specialty on the side dishes, even the Kimchi served in each restaurant will take different shapes or tastes.
My favourite Korean side dishes are seasoned spinach, kimchi and the hot pot egg (not sure what to call it in Korean). I get this seasone spinach recipe from a friend of mine and with her permission, I would like to share it here.
It is very simple to make and you will only need about 15 mins for the preparation and cooking time.
350 gr spinach leaves , washed.
1 spring onion, sliced
2 garlic , grated
2 table spoon water
4 table spoon soya sauce
2 table spoon sesame oil
1 table spoon sesame seed
1) Bring half pot of water to boil over medium heat and blanch the spinach leaves for about 30 seconds until just soft, remove and rinse in cold water.
2) Drain spinach and gently squeeze out the excess water.
3) Mix garlic and all liquid ingredients in large bowl and add the spinach and toss the mixture until all leaves are coated with the seasonings. Sprinkle with sesame seed. Place in an airtight container and chill in the refrigerator for at least 1 hour before serving.