Skip to main content

Siguemchi Namul (Korean Spinach Salad) #FoodNFlix

By

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.
Labels:

Comments

  1. A Day in the Life on the FarmJanuary 16, 2020 at 10:45 AM

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

    ReplyDelete
  2. Heather S-GFebruary 2, 2020 at 6:34 AM

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

    ReplyDelete
  3. kimberlyFebruary 6, 2020 at 12:37 PM

    I love spinach. This sounds great.

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t
5 comments
Read more

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

By
Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink
Post a Comment
Read more