Spinach Banchan

Ingredients for 2 servings:

• 500 g spinach, fresh
• 1 spring onion(s)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 tbsp sesame oil
• 1 garlic clove(s)
• sesame
• Chili powder, Korean

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Shi-geum-chi Nah-mool

Wash the spinach thoroughly. Bring a large pot of water to a boil, add the spinach, and blanch gently for about 30 seconds until it turns light green. Immediately transfer the spinach to a bowl of cold water and rinse with cold water. Squeeze out any excess water well. Roughly chop the spinach. Finely chop the garlic clove. Finely slice the spring onion. Combine the soy sauce, vinegar, sugar, garlic, and 2/3 of the spring onion. Mix the dressing with the spinach, preferably with your hands, as this helps distribute it more evenly. Add a splash of sesame oil and season to taste with more soy sauce, vinegar, and sugar. Ladle into small bowls and serve sprinkled with sesame seeds, the remaining spring onions, and a pinch of chili powder.