Another Korean Spinach, the rustic version

 Korean spinach (shigumchi namool) is one of the most popular side dish (banchan) in Korean restaurants.
Generally they are seasoned in salt and sesame oil, and most people think that is the one and only way of making Korean spinach. But there are more...

I have posted my version of Korean spinach before and today I would like to add one more.
This one is more of southern style rustic version and brings different flavor to the ordinary Korean spinach. This is how my mother use to make and it is delicious.

Don't worry, I won't put shrimp powder this time.
This is a total vegan dish and as healthy as it can be.
I sometimes empty out a bowl of rice with just this spinach alone without anything else for my lunch.
It is a satisfying and feel good food.

For this recipe, look for spinach that are shorter in length and has a pinkish color on the root.

They are tenderer and sweeter, close to the Korean origin. 

Ingredients:

1 bunch spinach

2 teaspoon Korean soybean paste (doenjang)

2 teaspoon Korean chili paste (gochujang) 

1 garlic clove, finely minced

2 teaspoon sesame oil 

2 teaspoon sesame seeds 

Here is how to: 

I cut off the tips, then I heard someone whispering me with a still small voice...

"May I have some snacks, please...?"

Feed to hamsters if you have. They love it.

FYI, I do NOT like hamsters.

Unless your spinach is grown organic, you want to clean them well..,  really really well.

Use baking soda. Soak with 1 tbsp of soda for 5 minutes and rinse well.

Blanch in the boiling water for 1 minute.

Rinse under cold water.

Squeeze out water.

Untangle your spinach in a mixing bowl.
If your spinach is too long, cut into desirable size so that you don't get choked.

Here is the flavor crew.

Add doenjang,

and gochujang,

garlic, sesame oil, sesame seeds on top of your truly lovely spinach...

Using your finger tips, smear those two pastes together to bind.

If you have long fingernails or just got your nails done in the nail shop, you better get one of those disposable glove.
I know it is not the most environment friendly thing...

Time for the Korean tossing magic. Toss your spinach as you gently massage them together so the seasoning can incorporate with spinach, every single strand.

Taste and adjust the seasoning as you like. You can add more pastes as you wish...

Finished! Quite easy, wasn't it?
All you need is a bowl of rice to enjoy this flavorful side dish. Yum!

Mr. Popeye,

Where are you?

Your spinach is ready! 

Need a printable recipe? Click here.