Spinach Banchan

Ingredients

• 1/2 bunch spinach about 5-6 ounces (half a bag)

• 1 scallion chopped

• 1 to 2 teaspoons gochujang (Korean red chili paste) Omit for mild version

• 1 teaspoon gochugaru (Korean chili flakes) Omit for mild version

• 1 teaspoon soy sauce or use salt to taste

• 1/2 teaspoon minced garlic

• 1/2 teaspoon sugar

• 1/2 teaspoon sesame oil

• 1/2 teaspoon sesame seeds

• salt and pepper to taste

Preparations

1. Trim off the roots from the spinach if needed. Wash thoroughly until there is no dirt in the water. Blanch the spinach in salted boiling water until wilted, 20 to 30 seconds.

2. Quickly remove the spinach from the pot and shock in ice water to stop the cooking.

3. Drain and gently squeeze out excess water. Cut into 3-inch lengths if needed.

4. Add the remaining ingredients and mix everything well by hand, separating the spinach leaves that are stuck together.

5. Let rest for 15 minutes for the flavor to develop.

Urban Cowgill February 2023