If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Cold Korean Spicy Spinach
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- #32605
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
3 pounds spinach
1 1/2 cup water
1 teaspoon salt
Dressing
2 tablespoons light soy sauce (not lite)
2 teaspoons sesame oil
1 tablespoon sesame salt (recipe follows)
1 tablespoon Korean red pepper threads
Sesame Salt
1 cup white sesame seeds
1 teaspoon salt
directions
Remove the tough part of the stems from the spinach and wash leaves well. In a large shallow pot bring the water to a boil. Add the spinach and cook for 5 to 10 minutes until it cooks down, stirring occasionally. Drain and cool.
Squeeze out excess water and put spinach in a bowl. Mix the dressing and pour over the spinach tossing well. Place in the refrigerator and chill.
For Sesame Salt: Place sesame seeds in a dry frying pan over medium heat and toast, stirring constantly until they just begin to turn a light brown.
Place in a food blender, grind to a coarse texture and stir in the salt. Keep covered in the refrigerator.
added by
TommyT
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Beer makes batters better, meat more tender, and sauces more flavorful.
see more korean recipes
reviews & comments
February 28, 2011
I don't have a food processor so I just toasted the sesame seeds, put them in a sandwich bag (with the air let out), and pounded it with a mallet. Also, I like my sesame/salt dip saltier so I mixed equal parts of both the sesame seed and the salt. Yummy!
June 4, 2008
worth it.