Korean Spinach Mix

Name: Korean Spinach Mix
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g spinach; 3kg water; 0.2g Chili shreds; 4.5g Chopped green onions; 2.8g garlic; 3.5g sesame; 2g salt; 3g Clear sauce; 8g sesame oil

by Korean Chef

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Tossed spinach is a cold dish made by blanching the spinach and seasoning it with seasoning sauce. Spinach is a representative of the green vegetables among Korean vegetables. It can be seen from its appearance as the word'Boyue' in Choi Sejin's "Hunmengzihui" (1527) in the Joseon Dynasty. From the beginning of the Joseon Dynasty, spinach has been regarded by people. For food planting. "

Ingredients

400g Spinach
3kg Water
0.2g Chili Shreds
4.5g Chopped Green Onions
2.8g Garlic
3.5g Sesame
2g Salt
3g Clear Sauce
8g Sesame Oil

Korean Spinach Mix

1. Clean the spinach to remove the roots, draw a cross-knife pattern near the roots, rinse with water 3 to 4 times.

2. Make the seasoning sauce. Cut the chili shreds into about 1cm long.

3. Pour water into the pot and cook on high heat for about 13 minutes. When it boils, add salt and spinach. Keep the original turquoise green and blanch for about 2 minutes. Rinse with water and squeeze out the water. Cut into 5~6cm long (230g).

4. Put the seasoning sauce in the spinach, stir evenly to taste, put the chili shreds in a bowl.

Tips:
When rinsing spinach and squeezing out the water, if you press too hard, it will lack moisture and taste bad, so squeeze it lightly.

The spinach produced in Pohang (Gyeongbuk, South Korea) is very hard, so it needs to be boiled for about 1 to 2 minutes.

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