Spicy Spanish MuChim

Spicy Spanish Muchim

Ingredient

1 Handful Spinach (5 oz)

1½ tsp Red Pepper Paste

½ tsp Soybean Paste

¼ tsp Sesame Oil

¼ tsp Sesame Seeds

¼ tsp Minced Garlic

1 tsp Finely Chopped Green Onion

Method
1) Prepare 1 handful of spinach. Remove any bad parts, and wash it.
2) Add 1/4 tsp salt in the boiling water. The salt helps to keep the spinach green while cooking.
3) Add the spinach. Boil it for about 30 seconds to 1 minute on high, depending on the size of the pieces. When the spinach starts to become soft (not crunchy anymore) and when it becomes a nice darker green color, it is done. Don’t overcook it, or it will lose its nutrition and become a brownish color.
4) After boiling the spinach, rinse it in cold water twice, drain the water, and then squeeze it. Cold water also helps to retain the color of the spinach.
5) In a bowl, combine the spinach, 1½ tsp of red pepper paste, ½ tsp of soy bean paste, ¼ tsp of sesame oil, ¼ tsp of sesame seeds, ¼ tsp of minced garlic, and 1 tsp of finely chopped green onion. Mix it gently.


 

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