Korean Spinach Side Dish (Sigeumchi Namul)

2 standard portions

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Ingredients

• 1 bunch spinach, ((about 10 ounces) washed, drained, and ends trimmed)
• 1 green onion, (thinly sliced)
• 1 small garlic clove, (minced)
• 2 teaspoons coconut aminos
• 1 teaspoon toasted sesame oil
• ⅛ teaspoon Diamond Crystal kosher salt
• 1 teaspoon toasted sesame seeds
• ¼ teaspoon gochugaru or red pepper flakes ((optional))

Method

1. If you’re cooking the spinach on the stovetop, bring a large covered pot of water to a boil over high heat. Add the spinach and cook, uncovered, for 30 seconds to 1 minute, or until the leaves are bright green and just cooked.Alternatively, you can microwave the spinach in an Anyday Large Deep Dish microwave glass bowl for about 2 minutes or until just cooked through.
2. Transfer the cooked spinach to a sieve or colander in a bowl of ice water to stop the cooking process. (When I’m pressed for time, I skip the ice water part and just rinse the cooked spinach with cold water before squeezing out the excess liquid.)
3. Take the spinach out of the ice water and squeeze out all the excess water.
4. Cut the pile of cooked spinach into thirds to make it easier to eat.
5. In a large mixing bowl, combine the spinach with the green onion, garlic, coconut aminos, sesame oil, and salt. Mix well and taste a bite. Adjust for seasoning, if needed. Toss in the sesame seeds (and optional red pepper flakes) and stir everything together.
6. Cover and chill the spinach dish in the refrigerator for at least 5 to 10 minutes to let the flavors meld. Dig in!