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SPINACH SALAD (SHE GUM CHE NAMUL)
2 bunches fresh young spinach, washed and trimmed (leave stems)
2 minced garlic cloves
1 green onion, chopped
1/2 teaspoon Asian sesame oil
4 teaspoons low-sodium soy sauce
1/2 teaspoon sugar
1/2 teaspoon toasted sesame seeds
Blanch the spinach in a large pot of boiling water for about 5 seconds. Drain and rinse under cold water until cool. Squeeze out the excess water and cut into 6 generous chunks. Set aside in a medium-size bowl. Mix together the garlic, green onion, sesame oil, soy sauce and sugar. Using your hands, thoroughly blend the sauce with the spinach. Taste, and add salt and pepper if desired. Sprinkle with sesame seeds. Cover and refrigerate until chilled. Serves 2 or 3.
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