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Ingredientes
- 10 ounce fresh small flat-leaf spinach
- 2 Tbsp. Soy sauce
- 1 tsp Sugar
- 1Â 1/2 tsp Crushed sesame seeds
- 1 Tbsp. Sesame oil
- 1 Tbsp. Chopped scallion
- 1 tsp Vinegar (optional)
- Â Â Salt
- Â Â Red pepper threads (optional)
Direcciones
- Both warm and cool vegetables are important in the Korean diet. Here are several recipes adapted from "Traditional Korean Cooking" by Han Chung Hea, head of a prestigious cooking institute in Seoul.
- Remove roots from spinach, if you like. In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion and vinegar. Bring large pot lightly salted water to boil. Add in spinach, root ends first, and immerse only till leaves turn bright green. Drain and rinse immediately in cool water. Drain and squeeze out as much water as possible. Place spinach in bowl with soy sauce mix and toss well. Serve at once, topped with few red pepper threads, if you like.
- Serves 2.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 2 servings | |
| Calories 114 | |
| Calories from Fat 74 | 65% |
| Total Fat 8.45g | 11% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 984mg | 41% |
| Potassium 622mg | 18% |
| Total Carbs 7.49g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.89g | 2% |
| Protein 4.39g | 7% |
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