There’s this Korean salad I first tasted about a decade ago and fell in love with it immediately. Subsequently, as a family, the three of us adore it and use it every place we can. The only boring part, is cleaning the spinach.
The best part of this dish for me, is the heavenly aroma of that delicious sesame oil. Take care you use the Chinese style and not the south Indian version. Both are very different.
The ingredients are simple and it graces most platters well, going with most other foods, meat or vegetable. There are a few ingredient variations, and you could try adding your own special touch when you make it at home.
- Spinach, blanched, squeezed and chopped
- Sesame Oil
- Garlic, sliced
- Mix all the ingredients together.
- Serve as a side dish or as part of a platter
- Ingredient variations include roasted sesame seeds, finely sliced green chillies (deseeded or not) and whole, blanched and squeezed spinach instead of chopped, among others. You do what works best with you.
- The quantities depend on your tastes. A whole bunch of spinach is usually enough for a single person as a whole course. The same bunch is usually enough for the three of us as part of a larger meal.