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Korean Spinach (Sigeumchi Muchim)

Judy Joo
  • minutes
  • Serves 1

INGREDIENTS

1/2 tsp

Garlic

1 lb

Spinach

1 tbsp

Soy sauce

1/2 tsp

Black pepper, freshly ground

1 tsp

Granulated sugar

1

Kosher salt

1 tsp

Untoasted white sesame seeds

1 tsp

Rice vinegar, plain

2 tbsp

Sesame oil, Asian