School Chef's Sigeumchi Muchim
A savory side dish made by sautéing garlic in oil to enhance its sweetness, then mixing with spinach for a non-spicy, nutty flavor.
Ingredients needed 2 servings
Recipe
Cooking tips
- When blanching spinach, use plenty of boiling water to prevent the temperature from dropping too quickly, ensuring even cooking.
- Instead of a mortar, crush the whole sesame seeds between your fingers to better infuse the nutty flavor into the greens.
Recommended for
- Children who avoid vegetable side dishes because of the pungent taste of garlic.
- Those who want to make a foolproof, bright green and savory sigeumchi muchim.
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