Seasoned Spinach (Korean)
fresh, small flat leaf
soy sauce, tamari
scallions, spring or green onions
sweet red bell peppers
Remove roots from spinach, if desired.
In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion and vinegar.
Bring large pot lightly salted water to boil.
Add spinach, root ends first, and immerse only until leaves turn bright green.
Drain and rinse immediately in cold water.
Drain and squeeze out as much water as possible.
Place spinach in bowl with soy sauce mixture and toss well.
Serve at once, topped with few red pepper threads, if desired.