Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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.