Wilted spinach does not sound exactly appetising, but this Korean-inspired dish is good both hot as a vegetable side or cold the next day as banchan or appetiser.
Serves 4
Ingredients
3 tablespoons sesame oil
1 tablespoon minced garlic
500 grams fresh spinach (whole baby spinach or roughly chopped mature spinach)
1 tablespoon sugar
1 tablespoon soya sauce
1 tablespoon toasted sesame seeds
Heat a non-stick pan on medium high. Add raw sesame seeds and use a spatula or wooden spoon to stir. Keep an eye on the pan and stir constantly. Once browned with a toasted smell, remove and pour into a bowl to cool.
In your biggest pot, heat 2 tablespoons of the sesame oil over medium heat. Once the oil is hot, add the garlic. As soon as the garlic begins to sizzle, add the spinach and cook, stirring occasionally, until the spinach is completely wilted. Turn the heat to low.
Stir in the sugar and soya sauce. Remove from the heat.
Serve hot, warm, room temperature or cold, drizzled with the remaining sesame oil and sprinkled with sesame seeds.
Recipe adapted from Simply Recipes.
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