Korean Sesame Spinach (Sigeumchi Namul)韩式芝麻拌菠菜

Method做法

1. Bring a large pot of water to a full boil. Add spinach, push it under the water and stir gently

   大锅水充分煮开，放菠菜，轻按入水并轻搅。

   Medium-high · 5–6 min中大火 · 5–6分钟

   All leaves contact the boiling water.叶片都接触沸水。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

2. Blanch 30–60 seconds until wilted and bright green. Drain immediately and cool in the clean cool water

   焯30–60秒至塌软鲜绿，立刻沥水放干净凉水降温。

   Medium-high · 1 min中大火 · 1分钟

   Stems bend easily; leaves are not olive-colored or mushy.梗易弯，叶不褐绿、不烂。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Add dressing only after draining the vegetables well; otherwise it becomes watery.蔬菜沥干后再拌汁，否则容易出水。

3. With clean hands, gently squeeze out excess water. Cut the spinach into bite-size lengths, then loosen the clumps in a bowl

   洗净手轻挤多余水，菠菜切易入口的长度，在碗中拨散。这一步不用开火，。

   No heat · 2 min不开火 · 2分钟

   Leaves are moist, not dripping or crushed dry.叶子湿润但不滴水，也没有挤成干碎的菜渣。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Add dressing only after draining the vegetables well; otherwise it becomes watery.蔬菜沥干后再拌汁，否则容易出水。

4. Toss with the measured soy, garlic, scallion, sesame oil and seeds. Serve as a side, or refrigerate promptly in a covered container

   拌量好的酱油蒜葱香油芝麻，作配菜；不即吃就盖盒及时冷藏。

   No heat · 2 min不开火 · 2分钟

   Seasoning is evenly distributed and no water collects below.调味料拌匀，碗底没有多余积水。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。