Friday, July 18, 2008

Shigemchi Muchim

Serve 4 Prep: 10m Cook: 5m


  • 1 bunch spinach

  • 1 tablespoon minced garlic

  • 1 teasppon Salt

  • 1 teaspoon Sesame seed oil

  • Toasted sesame seeds


  1. Remove the roots from the spinach, then give them a thorough rinse to get rid of as much dirt as possible.

  2. Bring a medium pot of water to the boil, then add the spinach, a pinch of salt and make sure it is submerged for a few minutes (or till wilted but not completely cooked)

  3. Drain spinach and rinse thoroughly in cold runnung water

  4. Drain well, then take small handfuls and squeeze out as much water as you can, whilst being careful not to mush the spinach entirely.

  5. Roughly cut into easy-to-eat lengths, then put into a bowl, along with garlic, salt to season and the sesame seeds and sesame oil.

  6. Toss through evenly, then store in an airtight container once cooled.

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