| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Korean |
Frugal03 |
6 |
servings |
INGREDIENTS
| 3 |
lb |
Spinach |
| 1 |
ts |
Salt |
| 2 |
tb |
Soy sauce; light |
| 2 |
ts |
Sesame oil |
| 1 |
tb |
Sesame Salt; see * Note |
| 1 |
tb |
Red-pepper threads; Korean |
|
|
Water |
INSTRUCTIONS
* Note: See the Korean "Sesame Salt" recipe which is included in this
collection.
Remove the tough part of the spinach stems and wash the spinach very well.
In a large shallow pot bring 1 1/2 cups of water to a boil. Add the salt
and the spinach. Simmer the spinach for 5 to 10 minutes until it cooks
down, stirring occasionally. Drain and cool. Squeeze out excess water and
place spinach in a bowl. Mix the light soy sauce and sesame oil. Add to the
spinach along with the remaining ingredients. Toss well and chill.
Comments: We in the West seldom do anything creative with spinach. Here is
a cold dish even spinach-hating children will adore.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-08-1992 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-12-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”