Seasoned spinach tastes better in winter
Spinach is a vegetable that can be eaten all year round, right? That's true, there are no vegetables that you can't eat all year round these days. If you go to the mart at this time of year, you will find spinach that is not neatly arranged, but stacked and sold according to the grams. It's called seomcho. Spinach is spinach, but it looks a little different. It tastes much sweeter than regular spinach.. If you've only bought and eaten spinach that's always been tied up.. In the winter, pay attention to spinach, which is called sumpweed. I can't eat regular spinach because it's too bland. The next spinach salad I'm telling you is my mom's spinach salad. Whenever I go to my mom's house, when I eat something seasoned with spinach, it tastes so delicious that I eat it even after I finish eating. It is a delicious side dish that adds to the sweet taste of seomcho.
4 serving
Within 30 minutes
문성실
Ingredients
  • Spinach
    350g
  • Carrot
    1/4ea
  • a thick salt
    1TS
  • Korean soy sauce
    1TS
  • crushed garlic
    1TS
  • leek
    2TS
  • Starch syrup
    little
  • Salt
    0.3TS
  • Sesame
    0.5TS
  • Sesame oil
    2TS
  • ground pepper
    suitably
Cooking Steps
STEP 1/7
When trimming spinach types, do not wash with soil first, cut off the roots slightly with a knife, and divide the side of the spinach into bite-size pieces around the top. They cut off the roots because they don't like them, but the roots actually taste sweeter and better. Wash only the roots that are slightly sticking out and rinse just a couple of times. I'm going to parboil it later and rinse it in cold water.
STEP 2/7
This carrot always goes in my mom's spinach salad. So I always put carrots in my spinach salad. Slice 1/4 carrot into bite-size pieces.
STEP 3/7
Put water in a wide pot and boil it with 1 thick salt, and when the water boils, put the shredded carrots in a sieve and blanch the carrots for about 10 seconds until they are slightly cooked. Do not just rinse the carrot in cold water, but spread it out and cool it down with the remaining heat.
STEP 4/7
Then, put the pre-polished cedar vinegar in boiling water for about two to three seconds, and then turn the spinach upside down and blanch it for about two to three seconds. If you blanch other vegetables for a long time, the spinach will lose its taste, and even if you season it later, it will turn yellow and the leaves will float.
STEP 5/7
The blanched spinach is quickly sifted to discard hot water, soak it in cold water, rinse it two or three times to remove dirty foreign substances, and wash the leaves alive. And squeeze the water out.
STEP 6/7
Put the dried cedar and carrot blanched in a bowl, add 1 Joseon soy sauce, 1 minced garlic, 2 minced green onions, a little starch syrup, and 0.3 salt among the seasoning ingredients, and mix them with your hands first. Spinach seasoned with soy sauce in Joseon and salt for the rest is delicious. Unlike other spinach, seomcho is sugar because of its own sweet taste, so you don't have to add starch syrup, but you can add a little according to your taste. I purposely added a little bit of starch syrup to add more shine.
STEP 7/7
Lastly, add 0.5 sesame seeds, 2 sesame oil, and an appropriate amount of pepper to the seasoned spinach, and mix it again.
Cooking review
5.00
score
  • fir******
    score
    Thank you~^^ It's really good to make it like this
    2017-06-09 14:11
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