Su Mi-ne's Banchan (Side Dish): Spinach Doenjang, Korean Radish Chim.
Fermentation & Pickling⏱ 15min👥 4 servings
Ingredients
- Spinach, 500g.
- 1 tablespoon of doenjang (Korean fermented soybean paste).
- 1/2 tablespoon minced garlic.
- 1 tablespoon of sesame oil.
- 1 tablespoon of black sesame seeds.
- 3 stalks of chives.
- 1 teaspoon of coarse salt (for blanching).
Instructions
1
To prepare the spinach, make shallow cuts in a cross (+) shape on the red portion near the root and then cut it into 2 to 4 pieces.
2
Bring a pot of water to a boil, add salt, and then briefly blanch the spinach roots for about 40-50 seconds.
3
Blanched spinach should be immediately rinsed in cold water and then soaked for about 10 minutes to remove the oxalic acid content.
4
When squeezing out the excess water from the Korean radish, don't squeeze it too hard; leave just a little bit of moisture in it.
5
In a bowl, combine doenjang (fermented soybean paste), garlic, sesame oil, toasted sesame seeds, and chopped chives to create the sauce.
6
Add spinach and gently stir it in, treating it with care, to complete the dish.
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