Thursday, January 16, 2020

Siguemchi Namul (Korean Spinach Salad) #FoodNFlix


This month, I am hosting the first Food'N'Flix event of 2020; and I asked the bloggers to watch Always Be My Maybe. You can read my invitation: here.

Since I've already shared my thoughts about the movie in the invitation post, I'll jump straight into what I was inspired to make for my Food'N'Flix offering this month.

Actually, I made an entire Korean-inspired dinner, based on things I could envision being on the menu at Sasha's new restaurant, Judy's Way. I relied on a conversation that pre-teen Sasha had with Marcus' mom, Judy, for some direction.

Kimchi-jjigae is very simple, but that's what makes it so good. It's about using the best ingredients.

"It smells so good, Mrs. Kim."

Sasha, I've told you a million times, call me Judy. And we Koreans use scissors for everything. Vegetables, noodles...our children.

Siguemchi Namul
Korean Spinach Salad

Since Kimchi-jjigae is something we have on our table regularly - see my Kimchi Soondubu Jjigae and my Kimchi Dubu Jigae - I wanted to make something different. We even like to make our own kimchi: my Purple Napa Kimchi or my Empty the Veggie Bin Kimchi!

So I went in search of something to chop with my kitchen scissors and finally decided on sigeumchi namul, an easy side dish (side dishes are called banchan in Korean) made with spinach. This really is little more than blanching the spinach and seasoning it. But it's delicious and so simple to make.

Ingredients
  • 1 pound fresh spinach, rinsed clean
  • water
  • 2 cloves garlic, peeled and pressed
  • 1½ t soy sauce
  • 1½ t sesame oil
  • ½ t gochujang (Korean chili paste)
  • sesame seeds for garnish
  • Also needed: scissors

Procedure
Place spinach in a saucepan and cover with water. Heat the water over medium heat. As soon as the water begins to steam and the spinach turns a brilliant emerald green, drain the spinach and rinse with cold water. Squeeze out excess water from the spinach with your hands. Use scissors to cut the blanched spinach into bite-sized pieces.

In a medium mixing bowl: whisk together garlic, soy sauce, sesame oil, and chili paste. Add in the spinach and toss to coat. Let stand for, at least, ten minutes to let the flavors meld together. 

Garnish with sesame seeds before serving.

3 comments:

  1. Loved the movie and love this recipe. Thanks for both Cam.

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  2. I love the simplicity of the dish...and I know Judy would have, too. Thanks for the fun pick this month, Cam!

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  3. I love spinach. This sounds great.

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