Scalded spinach (Shigŭmch'i namul) 1 from A Korean Mother's Cooking Notes by Son-yong Chang

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

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

  • Eat Your Books

    See the recipe for variations with other vegetables.

  • TrishaCP on June 21, 2013

    I would say this is the worst recipe name in the history of recipes, but there are actually less appealing ones from this same book. (Involving meat....shudder...) In this case, there's a mis-translation, rather than scalded the spinach is actually blanched before being added to a spicy, vinegar sauce. Quite delicious, but I think that you should cook the spinach per your own personal preference and then add the sauce- "scalding" not necessary! The spinach was overcooked per the recipe instructions-at least, to my taste.

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