Mary Dimpleton, who lives and farms outside of Godwin, NC, likes to grow vegetables that are commonly used in her native cuisine, Korean. Mary has consistently grown beautiful cabbages, bok choy, and pea shoots for us, and has recently started sharing a spinach variety commonly used in Korea, she calls it Korean Spinach.

While we generally associate spinach with fresh salads, or Italian cuisine, it is a popular vegetable in many Asian cuisines, including Korean. One such dish that is very quick and easy to make is Sigeumchi namul. This recipe is taken from a popular Korean cooking website, make sure you check out the site for a quick video showing preparation of this dish.

Sigeumchi namul

Ingredients:

1 bunch of spinach
2 cloves of garlic
1 green onion
1.5 tbs of soy sauce
sesame oil and sesame seeds

Method:
1. In boiling water, add 1 ts of salt and blanch a bunch of spinach for 30 seconds after removing dead the leaves and roots.
2. Drain the cooked spinach and rinse it in cold water 3 times, and squeeze it gently to get the water out.
3. Cut the spinach a few times and set it aside.
4. Place 2 cloves of minced garlic, 1 chopped green onion, 1.5 tbs of soy sauce and ½ tbs sesame oil in a large bowl and mix them all up with a spoon.
5. Place the spinach into the sauce and mix by hand.
6. Transfer the spinach onto a serving plate and sprinkle 1/2 tbs of toasted sesame seeds.

Source and video:

http://www.maangchi.com/recipe/sigumchi-namul

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