Cold Korean Spicy Spinach

Cold Korean Spicy Spinach


  • 3 pounds spinach (about 4 fresh bunches)
  • 1 1/2 cup water
  • 1 teaspoon salt
  • 2 tablespoons light soy sauce (not lite)
  • 2 teaspoons sesame oil
  • 1 tablespoon sesame salt (recipe follows)
  • 1 tablespoon Korean red pepper threads


Serves 6 to 8.. Remove the tough part of the stems from the spinach and wash leaves well. In a large shallow pot bring the water to a boil. Add the spinach and cook for 5 to 10 minutes until it cooks down, stirring occasionally. Drain and cool. Squeeze out excess water and put spinach in a bowl. Mix the dressing and pour over the spinach tossing well. Place in the refrigerator and chill. Sesame salt: 1 cup white sesame seeds 1 teaspoon salt Place sesame seeds in a dry frying pan over medium heat and toast, stirring constantly until they just begin to turn a light brown. Place in a food blender, grind to a coarse texture and stir in the salt. Keep covered in the refrigerator.

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