½ bag of this week’s spinach1 diced green onion ½ Tbsp chopped garlic ½ Tbsp toasted sesame seeds 1 Tbsp sesame oil 1/3 Tbsp sugar (not necessary for crocodile spinach) 2 Tbsp Korean red pepper paste, optional
Blanch spinach for 20 secs., then immediately dip in cold water. Drain & gently squeeze out excess water from spinach. Add remaining ingredients to spinach and mix.
Submitted by member Aram Yang