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.

Bulgogi Hotpot, your satisfaction

So, I got a plastic surgery over the Thanksgiving holiday weekend.  I mean not on my face but on my blog.  :-)
Nip here and tuck there, the appearance has dramatically changed but the inner spirit remains the same.
Excited to celebrate a new day in blogging, this is the recipe I chose.

Are you tired of leftover Thanksgiving turkey? 
Craving for four legged animal again instead of bird?
But want something easy and comforting, like a bowl of soup, in these cold weather outside?
Then call this # @1-800-ABC-DEFG  Your satisfaction is guaranteed or blah, blah, blah,...

I should have advertised this recipe on TV.
This world is full of satisfaction guaranteed ads. Some works and some don't.
Recipes are sometimes like that too.  Some works, some don't.

Today's recipe is Bulgogi hot pot (불고기 전골, Bulgogi Jeongol). My satisfaction guarantee offer...
Usually prepared in a large shallow pot placed in the middle of the table with portable burner to cook with. It is best to share with many people as it is cooking right on the table but you can enjoy small portion just for you, or you and your significant others.

Important tip!
Most important thing in making any Korean hotpot is using a good stock. I have seen some people using plain water to this dish. Why rinse out the flavor of Bulgogi with water? Please don't. If you use water, my satisfaction guarantee is VOID!
The earth provides bounty of flavor packed creatures. Use them! You will be amazed how all these flavors balance each other.
If you need a recipe for Bulgogi, click here.

For the stock;

Dried anchovies, dried mushrooms, dried sea kelp, dried dates, and black peppercorn.

 Of course I forgot another ingredient in the photo.
Add rooted tips of green onion.

 Here they are.

Combine with water, boil and simmer for 5 minutes.

Let it sit for 20 minutes, covered, so that all the flavor will ooze out.

 Grab some Dangmeon, Korean sweet potato noodles, aka, Japchae noodles.

Soak them in the boiling hot water for 10 minutes.

They will relax and soften their attitudes.

 While waiting, prepare vegetable of your choice.

I happened to have spinach, oyster mushroom, onion, and red chili in my fridge.

 Cabbage, zucchini, bokchoy, and tofu are good choices as well.

 Hmmm..., The stock looks fabulous after 20 minutes.

 Strain the stock but reserve the mushrooms and the dates.

Sayonara to anchovies and kelp...

Oh, don't forget to season the stock with soy sauce and rice wine.

 Slice the mushroom.

Dates are for garnish later.

 Place drained noodles on the heavy bottom pan.

 Arrange vegetables and the marinaded Bulgogi the way you like.

 Pour the gorgeous stock over, about half way in the pot.

 Let it boil.

Taste the broth to see if it is seasoned right.

You can add more soy sauce or salt.

Boil until the beef is just cooked.
You can spread the meat around to cook evenly.

Do not overcook. This is not a stew.

Taste the soup.

You will be amazed how Bulgogi marinade and
the stock mingle the flavor each other.

So sorry! I ate the whole pot without sharing with you.

But I can tell you that,

I was satisfied.

Very, very satisfied...

Burp....

Bulgogi Hotpot 

(불고기 전골,  Bulgogi Jeongol )

makes 2 servings or 1 hungry serving

For the stock

5-7 dried anchovies

3-4 dried shitaki mushrooms

2-3 dried sea kelp slices

3-4 dried dates

4-5 white parts of green onion including the roots

2 tsp black peppercorn

4 cup water

2 Tbsp soy sauce

1 Tbsp rice wine

For the hotpot

1/2 lb (220g) Bulgogi marinaded

1/4 lb (150g) Dangmyeon

handful spinach cleaned

handful mushroom of your choice cleaned and sliced,

1/2 onion sliced

salt and pepper to taste

some green onion and red chili for garnish

For the stock, in a medium sauce pan combine all the ingredients EXCEPT soy sauce and rice wine.

Bring to boil, reduce the heat and simmer for 5 minutes covered. turn off the heat and let it sit for 20 minutes so the flavors will get intensified. 

Strain the stock through a mesh, reserve the mushrooms and dates, but discard the other fillings.

Slice the mushrooms and the dates, set aside.

Meanwhile fill the large mixing bowl with water and let it boil in the microwave. Add the Dangmyeon noodles into the bowl and soak them for 10 minutes. They will get soften and flexible. Drain and set aside

In a 2 qt heavy bottom pot or Korean stone pot, place the noodles on the bottom of the pot. Add the spinach, onion, mushrooms over the noodles. Place the marinaded Bulgogi in the middle. 

Pour the reserved stock over them until the stock will reach to just to cover the vegetables, about half way in the pot.

Bring them to boil spreading the meat around to cook evenly. taste the broth to see if you need to adjust seasoning. You will need some more salt and pepper. Only cook until the beef is just cook through, about 2 minutes.

Add the reserved dates on top with some red chili and green onion for garnish.

Serve immediately. All you need is some Kimchee on the side. Enjoy!

Printable recipe

Korean spinach my way, Popeye! where are you?

 As a young kid, I did not care for spinach until I saw a show "Popeye" on TV.  

Oh, Yes! we were able to see "Popeye" show in Korea in the 70th. In my innocent young slender eyes Popeye was a hero, and I truly believed his strength came from eating the spinach from a can. He defeated the naughty Brutus, and saved Olive every time. I loved his steroid injected looking arm..., a symbol of power and strength of a macho man!

 Nobody eats canned spinach in Korea, not even frozen ones. We use fresh spinach every time. It is all year round side dish "Banchan(반찬)" on Korean table.

You will see the spinach Banchan pretty much in every Korean restaurant. All seasoned with salt, some garlic, and sesame oil... Sometimes it gets bland and boring.

 I do make this spinach quite often, but I season differently, and everyone is asking what's in it that makes taste so good. I will reveal my secret for you.

 Ta-da! 

This is my magic powder.

It is "dried shrimps" but in a grounded form. I know some might think adding these shrimp to spinach must be stinky or fishy but I tell you, it is NOT.  It adds very nice flavor but no one can tell it is shrimp. Try it! your spinach won't be that boring anymore.

Besides you can use this in other vegetable Banchan (반찬) and soups to enhance their flavor.

You can buy these dried shrimps in any Asian market these days.

I store them in the freezer.

Just toast these guys until very dry.

Make sure to cool them completely afterward.

Put them in a food processor or spice grinder, and process until finely grounded.

 I wouldn't use coffee grinder unless you want your coffee shrimp flavored.

Hmmmm, shrimp flavored coffee....

Who knows? Anything is possible these days.

You will see some chunks of shrimp but it's O.K la!

Transfer into a pretty jar if you have.

Store them in the cupboard if you live in cool climate.

Store them in a freezer if you live in tropical paradise.

 Now, let's learn how to make the Korean spinach.

 You will need;

spinach, sesame oil, sesame seeds, soy sauce (I always use low-sodium),

garlic (fresh or dried), and the shrimp powder.

 First trim and clean the spinach. 

Blanch in the boiling water for 5 seconds.

Don't forget to add salt!

 Drain and rinse with cold water.

 Squeeze out to remove excess water from the spinach.

But not too strong.  You are not Mr. Popeye..., Yet.

It needs to retain its moisture.

 If your spinach is long, slice them.

I don't want you to get choked on by a foot long spinach.

 Add rest of the ingredients and toss with your HAND, not spoon or fork.

 Give a massage to these green goddess.

Massaging motion as you tossing the vegetable is an important skill to master 

in Korean side dishes.

Taste, always...

to see if you need adjust seasoning.

Don't make it too salty, though.

You get to eat more spinach this way than eating spinach salad.

Serve as a side dish to any Asian themed meal.

It is healthy, tasty, and easy.

Feed it to your man,

and check his arms afterward...

You may discover his hidden macho-ness.

Who knows?

He could be the next Mr. Popeye.

He says,

"Hey, leave some comments for me, would ya?"

Korean Spinach

(시금치나물, Sigumchi Namool)

serves 4 as a side dish

1 bunch Spinach, trimmed and cleaned

2 Tb soy sauce (low-sodium)

1 small clove garlic minced or 1/2 tsp dried minced garlic

1 Tb sesame oil

1 Tb roasted sesame seeds

1 tsp shrimp powder *

Blanch spinach in the boiling water for 5 seconds. Drain and rinse with cold water. Squeeze the spinach with your hands to remove excess water with some force but not too strong. It has to be still moist. Slice them if they are too long.

Add the rest of the ingredients and toss well with a hand with massaging motion so the seasoning can soak into the spinach. Serve as a side dish.

* Shrimp powder

Heat a pan over low heat and toast handful of dried shrimps, stirring occasionally for 2 minutes.

Let them cool completely. Put them in a food processor or spice grinder, and process until finely grounded. Store in a airtight container avoiding direct sunlight or keep them in the freezer.

Printable recipe