Main ingredients 🥩
water spinachgarlicsoy saucecooking syrupvinegarchili oil
Lee Yeon-bok's Super Simple Gongsimchae Muchim
A super simple side dish made by blanching crunchy water spinach and tossing it with a tangy and savory garlic sauce.
🙋 Recommended for
- ⭐ Those who don't want to spend a long time cooking in front of a hot stove in warm weather.
- ⭐ Those who want to try a different, dressed version of morning glory instead of the usual stir-fry found in Southeast Asia.
Ingredients needed 🛒2 servings
- water spinach 250g
- garlic 6 cloves
- salt 1 pinch
- water 6 tbsp
- soy sauce 5 tbsp
- cooking syrup 3 tbsp
- vinegar 2 tbsp
- chili oil a little
Recipe 🍳
- Cut the water spinach into pieces about 5 cm long, separating the stems from the leaves.
- Add a pinch of salt to boiling water, then blanch the tougher stems first for a short time.
- Add the leaves, stir gently, and immediately remove. Drain in a colander and rinse twice in cold water.
- Squeeze out the excess water from the cooled water spinach by hand, and place on a plate.
- Mince 6 cloves of garlic. Mix with 6 tbsp water, 5 tbsp soy sauce, 3 tbsp cooking syrup, and 2 tbsp vinegar to make the sauce.
- Pour the garlic sauce evenly over the prepared water spinach, and finish by drizzling a little chili oil on top.
- Cut the water spinach into bite-sized pieces, separating stems and leaves.
- Blanch stems then leaves in salted boiling water, rinse in cold water, and squeeze dry.
- Mix minced garlic, water, soy sauce, cooking syrup, and vinegar to make the dressing.
- Pour the dressing over the water spinach, drizzle with chili oil, and serve.
Cooking tips 💡
- To mellow the pungent flavor, it's best to prepare the sauce before blanching the water spinach.
- If water spinach is unavailable, you can blanch and dress water dropwort (minari) the same way; it's also delicious.
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