I think the first time I had this was at the H-Mart near 69th Street. It came as a side, and I no longer remember the main dish I ordered except that it was some sort of noodle soup. Not knowing it’s real name, I just called it spinach kim chi since Koreans apparently must have kim chi with everything, and this side was made of spinach. Makes perfect sense! I’ve always thought of Korean food as too time consuming to make, so I never really tried to make spinach kim chi. But then I found out this dish is actually very quick and easy to make.
- Steam spinach briefly. You can also blanch it, but that makes for a weaker taste.
- Pour small amount of soy sauce, sesame oil, sugar, and garlic powder into serving container or jar.
- Mix together until sugar is dissolved and garlic powder is rehydrated.
- Add in spinach, and layer with sesame seeds. I used untoasted sesame seeds, but it would also be tasty to use toasted.
- Mix well, or if you used a jar, cap and shake.
- Taste to see if anything else should be added.
- Serve cold.