From Tommyx@worldnet.att.net Wed Oct 10 11:23:34 2001 Date: 10 Oct 2001 02:01:41 GMT From: TommyX Newsgroups: rec.food.recipes Subject: Cold Korean Spicy Spinach Followup-To: rec.food.cooking This does not have the carrots, but they could be added. Cold Korean Spicy Spinach 3 pounds spinach (about 4 fresh bunches) 1 1/2 cups water 1 teaspoon salt Dressing: 2 tablespoons light soy sauce (not lite) 2 teaspoons sesame oil 1 tablespoon sesame salt (recipe follows) 1 tablespoon Korean red pepper threads Remove the tough part of the stems from the spinach and wash leaves well. In a large shallow pot bring the water to a boil. Add the spinach and cook for 5 to 10 minutes until it cooks down, stirring occasionally. Drain and cool. Squeeze out excess water and put spinach in a bowl. Mix the dressing and pour over the spinach tossing well. Place in the refrigerator and chill. Serves 6 to 8. Sesame salt: 1 cup white sesame seeds 1 teaspoon salt Place sesame seeds in a dry frying pan over medium heat and toast, stirring constantly until they just begin to turn a light brown. Place in a food blender, grind to a coarse texture and stir in the salt. Keep covered in the refrigerator. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.