Korean spinach (Sigeumchi muchim) from Fine Cooking Magazine, Jun/Jul 2013 (page 76)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Korean barbecued beef short ribs (Kalbi); Korean barbecued chicken (Dak gogi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on April 28, 2015

    Excellent use of Korean style spinach in season served with quickly seared bistro cut beef marinated in onion/ginger/garlic oil with shio koji. Doesn't get too much better than this for quick meal. For leftover, make it into bibimbap!

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