For all the complicated history between Japan and Korea, the cuisines of the two countries have commonalities, and they’ve trickled down to our respective -American kitchens. It’s not uncommon to have a combination of soy sauce, sugar, rice wine and sesame oil as a marinade, a sauce, or a dressing. My grandma used to make a Japanese tofu and spinach “salad” called shira-ae, that’s similar to this sesame soy sauce spinach in Koreatown: A Cookbook.
Sigeumchi muchim as it’s called in Korean, is a quick and easy side dish that’s a great accompaniment to Japanese Dinner, Momofuku Style, teriyaki chicken, or daeji bulgogi. The dressing would also be delicious on blanched green beans or sugar snap peas.
If spinach isn’t your thing, well, you probably haven’t read this far, but just in case, here are a few more Asian-inspired side dishes.
Asparagus with Tofu and Sesame-Miso Vinaigrette
Easiest Zucchini Salad You’ll Ever Make
Sesame Soy Sauce Spinach (Sigeumchi Muchim)
Ingredients
- 2 10 oz bags baby spinach
- 1 T. soy sauce
- 1 T. sesame oil
- 1 t. granulated sugar
- 1/2 t. ground black pepper
- 1 garlic clove, minced
- 1 t. toasted sesame seeds to garnish
- kosher salt
Instructions
Make an ice bath in a large mixing bowl with ice and water. Set aside.
Bring a large pot of water to a boil and salt generously.
Blanch the spinach for 30 seconds until tender and then transfer it to the ice bath. Drain the spinach and then squeeze it out gently in a tea towel to remove excess water.
In a small bowl, whisk together soy sauce, sesame oil, sugar, black pepper and garlic. Add the spinach and toss to coat. Transfer to a serving dish and garnish with sesame seeds.
Notes
Adapted from the Koreatown Cookbook by Deuki Hong and Matt Rodbard. Recipe available in preview on Google Books: https://books.google.com/books?id=MAxsCQAAQBAJ&q=spinach#v=snippet&q=spinach&f=false
