Wednesday, 23 April 2014

韩式凉拌菠菜 | 시금치나물 반찬 Korean spinach salad dish | Sigeumchi Namul banchan


韩式凉拌菠菜 | 시금치나물 반찬  

(食谱参考My Korean Kitchen,做少许更改)

菠菜 460克 
盐 2茶匙
清水 10杯 

青葱 2茶匙(切碎) 
蒜末 1茶匙 
烤香芝麻 2茶匙 
盐 ½茶匙 
麻油 2汤匙 

1. 剪去菠菜的根部,用清水将菠菜冲洗干净。 (我在步骤5才将根部去处)
2. 将清水倒入锅里煮至滚,加入盐。当水开始沸腾时,将菠菜放入锅里,烫大约30秒。 (请依照菠菜的份量而调整时间)
3. 将菠菜捞起,沥干水份,放在流动的水中冲洗1-2分钟。 
4. 捞起菠菜,挤掉多余的水份。 
5. 将菠菜切成数段。 
6. 加入调味料,用手拌匀。 
7. 盛碟即可享受。


Korean spinach salad dish | Sigeumchi Namul banchan

(Recipe adapted from My Korean Kitchen, with some minor changes)
Serves: 8 servings as a side dish
460g fresh spinach
2 tsp ground salt – to add to the water
10 cups of water to boil

Seasoning sauce:
2 tsp finely chopped spring onion/scallion
1 tsp minced garlic
2 tsp roasted sesame seeds
½ tsp ground salt
2 Tbsp sesame oil

1. Trim the spinach roots and wash the spinach in cold water thoroughly. (I trim the spinach roots at the step no.5 before cutting it into pieces)
2. Boil the water in a pot/sauce pan for 5 to 7 mins. Add the salt (2 tsp). Once the water starts to boil, plunge the spinach into the pot and leave it for 30 seconds. (Please adjust the time accordingly depends on amount of the spinach)
3. Drain the boiled water away and run cold water on the spinach for 1-2 minutes.
4. Squeeze the spinach to remove excess water.
5. Cut the spinach into 2-3 pieces with a knife. 
6. Add the seasoning sauce and mix well with your hands.
7. Serve it on a plate and enjoy.

Note: The yield for this recipe is about 350grams, and this spinach salad is also well suited to accompany Bibimbap.

I am submitting this post to Asian Food Fest: Korea, hosted by Sharon of Feats of Feasts.

1 comment:

  1. 看到了。。。看到了。。。这道是我周末的list!!谢谢分享。。。


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