INGREDIENTS

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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