Banchan : Spinach (Shigumchi Namool), also used in BiBimbap

Serves 5.

Ingredients:
2 bundles of spinach, trimmed and washed
1 tbsp vegetable oil
1 garlic clove, minced
1/2 tsp salt

1. Blanch spinach by quickly dunking leaves in boiling water. Rinse immediately in cold water to stop cooking
2. In skillet, heat oil. Add garlic and stir fry for 1-2 mins. Add spinach. Remove from heat. Add sal and toss.

Eat with hot rice as banchan. Or add to Bibimbap.


From _Eating Korean_ (C.H. Lee)