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Seasoned Spinachvegetables, korean 10 oz fresh small flat-leaf spinach 2 tablespoon soy sauce 1 teaspoon sugar 1 1/2 teaspoon crushed sesame seeds 1 tablespoon sesame oil 1 tablespoon minced scallion 1 teaspoon vinegar (optional) 1 salt 1 red pepper threads (optional) Both hot and cold vegetables are important in the Korean diet. Here are several recipes adapted from "Traditional Korean Cooking" by Han Chung Hea, head of a prestigious cooking institute in Seoul. Remove roots from spinach, if desired. In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion and vinegar. Bring large pot lightly salted water to boil. Add spinach, root ends first, and immerse only until leaves turn bright green. Drain and rinse immediately in cold water. Drain and squeeze out as much water as possible. Place spinach in bowl with soy sauce mixture and toss well. Serve at once, topped with few red pepper threads, if desired. Serves 2. From the Hayward Daily Review, 9/21/88. Posted by Stephen Ceideberg; November 4 1992.
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