(fast chopping)
(upbeat instrumental music)
- Hello everybody!
A bouquet of spinach!
This is for you.
Would you be interested in getting a bouquet of spinach
or a bouquet of flowers from me?
I would choose spinach.
Why?
We can eat it as a side dish.
So today I'm going to make spinach side dish.
It's called siguemchi-namul.
This is a really popular everyday side dish.
When I need something a kind of green stuff.
First thing that comes to my mind is spinach side dish,
siguemchi-namul,
because it's so easy and tasty.
Let's start.
Now, I am boiling some water.
And then, let's handle this spinach.
Sometimes these roots are red
and very thick.
That's really tasty.
In that case don't throw away
and you can use.
This is red, for example, right?
then you can do, like this.
These days I can not find the kind of red roots.
You can cut like, a stem,
cut this and split like this.
I wish this were red.
But I couldn't find that kind of spinach.
I cleaned my spinach.
There's still some dirt inside.
We're gonna blanch
and then later wash.
This is eight ounces.
Eight ounces of spinach.
Water is boiling, let's blanch.
Blanch without the lid.
Around 30 seconds or to one minute.
Sometimes you see the spinach is thicker
then one minute.
Spinach is thin like this,
just 30 seconds.
Turn off.
(water running)
This way, cold water we wash this
remove all dust, inside there's a little mud.
Now, what we have to do is squeeze out the water.
It's in my palm.
The size really got smaller.
My grandmother, two grandmothers,
they always used this type of kitchen knife.
Larger than this.
I got this from Korea when I traveled to Korea
Once I found this, I wanted to have this,
so I brought this.
Put it in a bowl.
Traditional knife is, this part is flat on the handle.
Garlic, we always used to use this way.
And green onion.
(chopping quickly)
Soy sauce, one and a half teaspoon.
And sesame oil.
Also same amount,
one teaspoon
or one and a half teaspoon.
Crush these guys.
Smells really good.
Let's add.
And mix.
How easy it is?
Oh my, sesame oil,
sesame seeds, smell really, really awesome!
This is silgochu.
If you want, you can add this for color.
Let me taste!
(upbeat instrumental music)
Garlicky and so tender and soft
just everything's soft
but a little crispy.
You can eat it with rice
or you can eat it with noodles.
My next video is,
I'm going to add one more recipe
and then make some nice things.
Today, we made siguemchi-namul.
Enjoy my recipe.
See you next time, bye!
(upbeat instrumental music)