Spinach Korean Sigumchi Namul

1 lb Fresh spinach

3 tb Soy sauce

2 tb Sesame oil

1 tb Sesame seeds

1 ea Clove garlic, crushed

1 tb Sugar

1 tb White vinegar

Dash pepper 1. Wash the spinach. Steam until just tender and still green. Strain and

squeeze out as much water as possible. Cut spinach very coarsely. 2. Combine the soy sauce, sesame oil, sesame seeds, garlic, sugar, vinegar

and pepper. Mix into the spinach. Variation: Season the spinach with Chang (meat sauce for vegetables). Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright