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).
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.
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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.