Korean Spinach Salad

Namul are the “free” Korean vegetable side dishes that are usually served when you dine at at Korean restaurant. I had a good friend over for dinner last Saturday and I served Korean food. We had Kalbi-Jim, Chapchae, BBQ  beef and Dak-Gui (spicy BBQ chicken). I had a blast catching up with her and reminiscing on the good ol’ days. It was so fun! Cant wait to do it again. see you soon, Rins! 😀

Here’s the recipe for the Korean Spinach Salad. Real easy! Hope you like this. Will definitely post the other dishes served that night. I still need to jot it down. Hehehe.

Step 1: Wash the spinach well and set aside. I like to use the Taiwan Spinach because the stems/stalks can be used since they are tender. I purchased them at the Market Market grocery.

Step 2: In a saucepot, bring water to a rolling boil. Add  1 Tbsp rock salt. Place the stem side down first and boil for about 30 seconds. Add the rest of the spinach and boil until slightly wilted. Drain and refresh with water until cool. Squeeze out all the liquid. Roughly chop spinach and set aside.

Step 3: Finely slice leeks and place in a bowl with the spinach. Add about 2 tsp sesame seeds and 2 tsp sesame oil and season with salt. Mix to combine, taste to adjust seasoning. Chill and serve. ENJOY!!! 😀

ENJOY! 😀

Oh by the way…. this is the sesame oil I used. This is available in any Korean grocery.

“Food nourishes the body as God’s Word nourishes the soul”