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Seasoned Spinach (korean)

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Korean Ceideburg 2, Korean, Vegetables 2 Servings

INGREDIENTS

10 Oz fresh small flat-leaf
spinach
2 T Soy sauce
1 t Sugar
1 1/2 t Crushed sesame seeds
1 T Sesame oil
1 T Minced scallion
1 t Vinegar, optional
Salt
Red pepper threads
optional

INSTRUCTIONS

Both hot and cold vegetables are important in the Korean diet.  Here
are several recipes adapted from "Traditional Korean Cooking" by Han
Chung Hea, head of a prestigious cooking institute in Seoul.  Remove
roots from spinach, if desired.  In bowl, combine soy sauce, sugar,
sesame seeds, sesame oil, scallion  and vinegar.  Bring large pot
lightly salted water to boil.  Add spinach, root ends  first, and
immerse only until leaves turn bright green.  Drain and  rinse
immediately in cold water.  Drain and squeeze out as much water  as
possible.  Place spinach in bowl with soy sauce mixture and toss  well.
Serve at once, topped with few red pepper threads, if desired.  Serves
2.  From the Hayward Daily Review, 9/21/88.  Posted by Stephen
Ceideberg; November 4 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 114
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 0mg
Sodium: 682.5mg
Potassium: 202.1mg
Carbohydrates: 8.6g
Fiber: 2g
Sugar: 5.5g
Protein: 2g


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