Korean Mixed Spinach
Mixed spinach is a cold dish made by blanching the spinach slightly and seasoning it with sauce. Spinach is the representative of green vegetables among Korean vegetables. It can be seen from the appearance of the word 'Bo' in "Xunmengzi Hui"(1527) written by Choi Se-jin in the Korean era that spinach has been used as a food material since the early days of North Korea. Planting.
Recipe Recommendations
Steps for Korean Mixed Spinach
1
Clean and remove the roots of the spinach, mark a cross knife pattern near the roots, and rinse with water 3 - 4 times.
2
Make sauces. Cut the shredded pepper into about 1 cm long.
3
Pour water into the pan and cook over high heat for about 13 minutes. When boiling, add salt and spinach, keep the original green color and blanch for about 2 minutes. Rinse with water, squeeze out the water, and cut into 5 to 6 cm lengths (230g).
4
Add the seasoning sauce to the spinach, stir well until the flavor is delicious, and place in a bowl with shredded pepper.Korean Mixed Spinach Make Tips
When rinsing and squeezing the spinach to remove water, if you use too hard, the spinach will lack water and taste bad, so squeeze it gently. Spinach produced in Pohang (Gyeongbuk region, South Korea) is very hard, so it needs to be blanched for about 1 to 2 minutes longer. This is my bride's Weibo name "Korean Cuisine King". You can also tweet me! Ask me if you have any opinions or things you want to know. I will answer you promptly