Preparation
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Use fresh spinach for this side dish.
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First cut off the stems of each individual leaf, approximately at leaf height.
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Bring enough water to boil and blanch the spinach for 30 seconds.
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Rinse the leaves directly with cold water, ideally use a cold water bath with ice cubes.
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Drip off the water. A salad spinner will do the job perfectly.
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Now mix sesame oil, sesame seeds, sea salt and garlic under the leaves.
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Mix the spinach gently with your hands. Serve Sigeumchi Namul as a normal side dish or as a topping for your bibimbap.
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