Another creative way to use the same old ingredients. Koren food is one of my favorites so full of flavor and very much so on the healthy side. I am continually trying to replicate Koren, Vietnamese, Japanese, and Thai...and I will honestly say there have many successes and quite a few failures as well. I also was able to use spinach fresh from the garden so I am sure that added to the delightful taste of this dish. I always forget how much spinach shrinks up though...so this ended up being more of a small side dish, perhaps even a good appetizer. This is the first new recipe I have made since grad school ended 4 days ago, and damn it feels good to be free!!! I came up with this recipe after looking at multiple recipes on how to make Banchan, and all of them pretty much were the same.
Serves 2
The Ingredients
2 bunches fresh spinach
2 cloves garlic, minced
2 teaspoons sesame oil
2 teaspoons soy sauce
2 green onions, chopped
black sesame seeds (for garnish)
The Process
1. In a small bowl mix together garlic, sesame oil, soy sauce, and green onions (this is the dressing).
2. Next in large pot bring water to boil, when boiling add the 2 bunches of spinach and blanch for 30 seconds.
3. After 30 seconds pour spinach into a strainer and pat and press with paper towels until spinach is relatively dry.
4. To serve bunch about a 1/2 cup size on plate, dress with dressing, and garnish with black sesame seeds.
So tasty and healthy!
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