Korean Seasoned Spinach (Shigumchi Namul)

 

My version of Korean seasoned spinach.  A common banchan served with Korean meal or in restaurants.  I wanted to keep the original color yet well seasoned, no soy sauce in this.  Next time I would prepare two bunches of spinach so that I would have some leftover for vegetarian bibimbap the next day.  One bunch doesn't make a lot and if you want some leftover, make more.

I feel healthy by eating Korean vegetarian banchan, either the pickled one or seasoned one.  Does anyone knows how long I can keep this seasoned spinach in the refrigerator? 

Ingredients:

• 1 bunch of Chinese spinach or spinach, cut off root and wash twice
• 1 clove of garlic, minced
• 1 scallion, tiny chopped
• 1/2 tsp. chicken powder
• 1/4 tsp. iodized salt or to taste (I don't eat salty food)
• 1/2 Tbsp. sesame oil
• 1/2 Tbsp. toasted sesame seeds
• Dashes of white pepper

Method:

1.  In a large saucepan,  add in water and let it boil.  When boiling, quickly blanch the spinach in batches.  Take it out and put in cold water.

2.  Then, squeeze the spinach dry in batches.  Put in a bowl.

3.  Add the garlic, scallion and seasonings and mix well with your hand.  Serve immediately or later.  Refrigerate any leftover.