Compare this recipe, which is usually served cold as a panchan (small appetizer or side dish), with the Japanese version on page 184, and you’ll have a vision of the difference between Japanese and Korean cooking, which are closely linked and starkly different at the same time.
Recipe information
Yield
makes 4 or more servings
Ingredients
Preparation
Step 1
Put 2 tablespoons of the oil in a large skillet over medium heat; a minute later, add the garlic. The instant it begins to sizzle, add the spinach and cook, stirring occasionally, until it is completely wilted. Turn the heat to low.
Step 2
Stir in the sugar and soy sauce and cook for a few more moments. Turn off the heat; taste and add salt (or more soy sauce if you prefer) if necessary. Serve hot, warm, at room temperature, or cold, drizzled with the remaining sesame oil and sprinkled with the sesame seeds.
