JAPAN | NORTH KOREA | SOUTH KOREA
This is one of our favourite dishes and to make it one of yours it should be made with fresh spinach.
The amounts for the sesame-soy dressing are always personal but light soy of the Japanese type should be used, salt and sugar are not necessary.
Seasonings vary and also include garlic, gochujang, the Korean red chilli pepper paste (which can be replaced with red chilli powder) and spring onions. We like the sesame flavour so we go high with the oil and the seeds. And we omit the garlic and chilli.
It is a side-dish but we like it with boiled rice.
- 500 g spinach, boiled in hot water, drained, squeezed
- 30 ml light soy sauce
- 15 ml sesame oil
- 15 g sesame seeds, toasted, ground
- 1 spring onion, sliced
- 1 garlic clove, minced
- 10 g gochujang (red chilli pepper paste) / 5 g red chilli powder
- 1 tsp sugar
- Salt, pinch
Keep the cooked spinach warm.
Combine the sesame oil and sesame seeds with the soy sauce and choice of seasonings.
Chop the spinach, dress with the soy mixture.
Serve as a side dish.