Skip to main content

Oppa! Spinach siding - Sigeumchi-namul 시금치나물)

Expanding spinach beyond the adobo kangkong-esque taste, we tried it the Korean way.
Sigeumchi-namul 시금치나물 -- the name of the dish is quite a mouthful to say in Korean to my untrained tongue. However, it really is a great mouthful to eat 😉

My M, upon arriving home from school, went straight to the kitchen, and announced that she's going to skip lunch. But when she saw what's on the table, that plan was altogether cancelled.😜

This one is really easy, no need to turn the stove on, even. Ready a couple of ingredients only and it's good to go.

🍃 Ingredients

A pack or 2 spinach
1 garlic crushed, then minced
1 tbsp soy sauce
1 tbsp sesame oil
1 tsbp sesame seeds (toasted or not toasted)
chili flakes (optional)
nuts (optional)

🍃 Steps

  1. Blanch the spinach leaves by soaking them in very hot (boiled) water in a bowl for a few minutes, until soft (about 5 minutes, maybe).
  2. Transfer the leaves to cold water to stop the cooking process (going for soft, but not mushy texture).
  3. Drain immediately.
  4. In the bowl, add the crushed garlic, soy sauce, sesame oil, and sesame seeds.  Mix well.
  5. You can also add other toppings that spark joy to your tastebuds.

And here's our take.. M was channeling K-drama's strong girl Bong-soon, eating her meal with great gusto!

 

Learned from: Maangchi! 💚💜


Labels:

Comments

Post a Comment

Popular posts from this blog

Creamy Miso 🥣

I hated miso soup. And then I loved it ever since. This comfort soup may have a slight tangy taste depending on what type of miso is used. My hubby does not like a hint of sour/tangy stuff. To discover that milk could be added to spin off the taste was a welcome revelation!!! The aroma and taste always takes me back to my days in Japan. My very 1st sip of miso soup was at the canteen of an all-ladies dorm during my very 1st work trip in beautiful Tamagawa prefecture. It was my 1st time away from my motherland, and 1st time to experience winter, at that. To say that I was in a state of culture shock is an understatement. I loved soft fluffy Japanese rice. The roasted flaky saba fish. Ramen noodles. Crunchy karaage. Not miso soup though. I hated miso soup. But that fateful cold night, I have just reached "home" from the 10-minutes trudge from work. A quick change to warmer clothes, I was immediately at the dinner table. The warm soup felt grudgingly comforting. The next spoonf...
Post a Comment
Read more

a feast for the eyes

Are you both a foodie and a movie buff? If so, then surely you love watching on the big screen movies that largely incorporate scrumptious food! For being such deliciously charming movies, what are your favorites? Top in my list are these two:   1.  Ratatouille (2007)  Set in France, this is the story of an unlikely friendship of a one-of-a-kind rat, Remy, and a hard up, clumsy but kind young man, Linguini; where one has an unusually refined taste for a rodent, and the other an unbeknownst inheritance. Their circumstances take them to a partnership they never imagined to reach for their dreams! This being a family movie that entertains the young and young once is a huge plus! 2.  Chef (2014)  This is a heartfelt and funny story of a 50-something chef in California. He is divorced and had no time for his young son. His career once started promisingly; foodies were on the lookout for his gastronomic creations. But pressure from the restaurant's pr...
Post a Comment
Read more

Stove-top e99 pie

No oven, no steamer, no problem! All you need is hunger and LOVE to find a way 😜.  ...well, also a not-so-shallow non-stick frying pan . With staple ingredients, you're set for this comfort food! My teen-to-be Chef  M  tried this stove-top method, 🙆"So smart", she'd quip. Yup, it was easy as 123! 🖐️Steps Ready the tools. Prep the ingredients for crust and filling. Ready the crust for cooking. Place the cooking pan with ready crust on the stove. Pour the filling gently using a strainer, onto the crust. Fill up to desired depth; ke ep in mind to make room for the clothed lid.  Cover with clothed lid. Make sure the cloth does not touch the top of the filling or top of the crust.   Warm the stove to its super-lowest * setting . Cook for 40 minutes. (set your alarm! ⏰) Take the pan out and place it on a cooling rack / trivet. Let it cool in a safe spot. (It is ready to eat warm! ) Once cooled, cover and put in the fridge for 2 hours. (this step is OPTIONAL, onl...
Post a Comment
Read more