#sigeumchi

[pastagangbang]

Sigeumchi Namul

Ingredients

spinach

1 stalk of green onion

1 tsp finely minced garlic

1.5 tbsp soy sauce

1.5 tbsp sesame oil

toasted sesame seeds

Preparation

Thoroughly wash spinach, then blanch in salted boiling water for 10-15 seconds.

Remove and add to ice batch. Squeeze out all liquid then quarter the spinach.

Transfer to a dry bowl and add green onion, garlic, soy sauce, sesame oil.

Top with sesame seeds and enjoy.

[dandyghest]

aaand recipe 2 in my "poor and fatigued" recipe series is going to be: Gyeran Bap with Sigeumchi Namul (a Korean dish! sesame oil on egg + rice with a spinach side)

I used these two recipes as a guide/base to jump off of, and you can too if u don't care to read mine (fair enough!) LOL: egg rice and spinach

I make everything single-serving so adjust my directions as needed! My servings also tend to be a bit smaller than average because my stomach is still recovering from my ED O7 [salute emoji]

time needed: these recipes say that they both only take ten mins each but it takes me usually 20-30 mins total but I move slow and am often quite scattered LOL so times may vary I suppose. prep work will take some time as you'll need cooked rice for this, as well as toasted sesame seeds and toasted sesame oil. you can toast the seeds and oil while you're cooking this, though, but just be aware it'll add to the time it takes so it may be good to make a bunch at once and then use it over a few days of having this dish as a meal each day :]

ingredients: cooked rice (fresh is best but microwaved leftover is totally fine too!), sesame oil and sesame seeds (best if toasted beforehand but you can do that during cooking as well), salt, soy sauce, egg, butter (unsalted or salted), white sugar (technically optional), garlic (fresh is best but storebought minced jar is probably okay), spinach (i also use spring mix salad greens and it works just fine!) optional: green onion, anything else you think would go well :]

other supplies: pot, pan, hotplate or stove, colander or strainer, knife and cutting board, spatula.

directions:

First and foremost, cook your rice and have that ready to go before you start anything else.

I like to do the spinach/greens first, so let's do that here. First, make the sauce so that it's ready before the greens. Mince your garlic (1/2 to 1tsp or so), transfer to a plate or bowl. Mix together sesame oil and soy sauce in the bowl with the garlic and with a small bit of sugar (sugar is optional but it balances out all the salt flavours well!). If you want amounts, check the recipes above, but generally I do about 2tsp of soy sauce and 1tsp of sesame oil (which is opposite to the recipe but whatever), and then like 1/4 or 1/8 tsp of sugar.

Wash your greens if needed. Chop 2-3 handfuls of them into roughly 2-inch sized pieces just so they aren't huge lol. Bring a pot of water to a boil with a bit of salt in it - we're going to be blanching the greens. Have either ice water ready in a bowl or your tap water ready to run cold.

Once the water is boiling, add your greens to the pot and boil for no longer than 20-30 seconds.

Quickly drain the pot into your colander/strainer and cool your greens immediately with either the ice water or the cold tap water until they're cold. We want to do this quickly so that it stops the cooking process before your greens start falling apart and turning to mush.

(Make sure your hands are clean for this!) Squeeze the greens in a ball with your hands to remove as much water as possible. You're going to smush them and it might feel weird but don't worry about it LOL. Transfer them to a plate or bowl and mix with the sauce (you can use your hands for mixing if you'd like but I usually just pull the ball of greens apart with my hands and then stir it all around with a fork). Set your sauced greens aside.

Onto the rice dish! Mix your rice (fresh or microwaved, just make sure it's hot!) in your eating bowl with a bit of butter (amount is up to your personal taste) until the butter is melted and mixed well with the rice.

Toast your sesame seeds (stir constantly in pan on low-medium heat for 3-5 minutes until browned and fragrant) and add to your rice. Toast your sesame oil (stir constantly in pan on low-medium heat for 3-5 minutes until fragrant and maybe a bit darker in colour) (I use ... a sploop of it. so maybe a teaspoon or two) and add to your rice. Mix well.

Cook your egg in the pan in whatever way you'd like. I have a weird food sensitivity to egg if it's not cooked enough so I personally crack the egg into the hot pan, wait a few seconds, and then break the yolk a little bit with my spatula and stir it all around into medium sized chunks on the pan. But I think usually people eat this with sunny side up egg with a runny yolk, so do whatever your heart desires.

Add egg to eating bowl, along with the sauced greens. Add a little more soy sauce if you want, and you're done! Congrats!

[alienaiver]

leftovers from yesterdays new years menu! its garlic meatballs in a teriyaki sauce, steamed rice, steamed broccoli with sesame oil and then sigeumchi-namul!! my hands hurt today, so i dropped a little too many sesame seeds lol but i love them so ill just mix them into the rice !!

what did you get to eat? was ur celebrations fun? did u have any special activities? 🧡

[ansonghub]

welcome to ansongs up & coming news post! every season we will update the seasonal changes, weather forecast changes, as well as any town-wide events, dates, and things that take place over the upcoming season. below you can find everything you need to know and what to expect!

✽ season changes & weather updates.

we say goodbye to fall and start our shift into winter! ansong in winter lasts between the months of december to mid-march. the average weather for this season will be between -1°C (30°F) and 10°C (50°F), so make sure to bundle up well! expect there to be snow on occasion, ranging between 2.54 cm (0.5 in) to 30.48 cm (12 in) on average.

✽ upcoming in the winter season.

all businesses, municipal (excluding on-call firefighters), and educational intuitions will be closed on the following dates with some exceptions:

12/24 & 12/25: christmas eve & christmas day (ansong public library is open on the 24th until 6pm; businesses may remain open, if they so wish)

01/01: new years day (businesses may remain open, if they so wish)

01/28-01/30: seollal

03/01: samiljeol

residents who enjoy the seasons bistro's seasonal rotating menu will be able to enjoy their menu changes starting december 21st until march 20th. some new menu items are:

dishes: galbitang, sundubu jjigae & seolleongtang

appetizers: kimchi jeon, hotteok & manduguk

sides: gungoguma, sigeumchi namul & dakjuk

desserts: sirutteok, dan-patjuk & chapssal-tteok

any additional updates will be posted as needed to our community hub! stay warm and stay safe, everyone! ❆

[autisticempathydaemon]

Redacted-tober 2023 Day Twelve

Prompt: Damien & Gift

Pairing: background DAMN Polycule

cw: Damien’s mommy issues, implied polyphobia and homophobia from Sophia but she’s working on it, my Damien is Korean and he’s so important to me

Summary: Sophia gives Damien a gift… of sorts.

Read on AO3 soon!

<- Previous Day | Next Day ->

“And how are your classes going?” Sophia asks.

“Fine, as always,” Damien answers, meticulously and carefully deboning his roasted fish, squinting down at his chopsticks, and not looking at his mother.

“Do you have any plans for Halloween this year? I know school is off for a few days, and there’s some events on campus,” she asks, watching as her son tenses across from her.

“We’re going to wear costumes and attend a party or two. I’ve picked up volunteer shifts to run the ticket booth for the haunted house.” The ‘we’ hangs in the air, a volley into Sophia’s court, and she fumbles it.

“That’s good; what an excellent way to serve the community. Lots of Department officials like to make an appearance at the Academy haunt- it’s a very good place to be seen.” Damien’s face shutters, the air around him cools, and Sophia can’t get more than one syllable out of her son for the rest of the meal.

“I’ll see you in another two weeks, eomoni,” he says in the foyer, toeing on his shoes before pressing a swift kiss to her cheek.

“Good,” she says, returning the kiss before placing a heavy plastic bag in his hands. “Here, take this back to share.”

“Kimchi?” Damien asks, rifling through the shrink-wrapped Tupperware. “And sigeumchi-namul? Since when do you make your own?”

“Since now,” Sophia says proudly. “Your halmeoni taught me just like she taught you, and you’re looking tired. You need to eat better.”

“Thank you,” he replies warmly, truly meaning it and appreciating the comforting weight in his hands. “I’m sure everyone will love it.”

“They better.” His mother ushers him briskly out the door, wrapping the scarf around his neck too tightly. “I bet none of you are cooking enough; students eat nothing but noodles and pizza. Bring your… bring them all next time. Make sure they come hungry.”

“Wait, what-“ is all Damien gets out before Sophia shuts the door, ending the conversation. As he walks down the walkway to his car, Damien can feel his mother watching vigilantly from between the blinds, her gaze warm against his back.

note: if anyone says anything about how I didn’t actually say “Gift” in this and broke my own rules I will simply cry and cease to exist it’s a narrative choice and yet I still hate it /hj

[ningtual]

spinach is so versatile. i put it in my miso soup, i made sigeumchi namul, you can use it in pasta and stuff like what is there not to love

[transactinides]

made sigeumchi namul since i had all that spinach lying around... im positively surprised... yum

[foodies-channel]

🍥 Sogogi doenjang jjigae, kimchi, fermented mustard greens, sigeumchi namul.

🍔YouTube || 🍟Reddit

[borrelia]

sorry idk how to plate shit. maangchis beoseot-tangsu (glazed fried mushrooms) and sigeumchi-namul (blanched spinach salad)

[moonlight-at-dawn]

Sigeumchi-Namul/Korean-seasoned Spinach is so damn good and I really need to just start making some and leaving it in the fridge to eat through the week, cause it's so low-spoon and keeps well and is delicious cold~

Just blanch some spinach (boil for 30s-1m minutes then rinse in ice cold water or run under cold water tap), press the excess water out of it (either squeeze it with your hands or find some good weight to press it with. I'm thinking leave the spinch in a strainer in the sink and put a glass bowl full of water on top of it but i haven't tried yet). You might want to bunch it into a cube and chop it a few times (the amount of chops depending on how big a batch you've cooked).

Then season it with soy sauce (or coconut aminos and maybe add salt if soy-free), toasted sesame oil, toasted sesame seeds, minced garlic, chopped green onion, and, optionally, add some gochugaru (Korean red pepper flakes) or silgochu (shredded Korean red pepper) if you want some heat. Even regular black pepper is good in it if you don't like the spicy pepper heat.

I haven't tried, but it probably works well with frozen spinach too, just thaw it according to directions and then season as above. Probably takes longer to thaw than cook, but easier on clean up that way.

The amount of seasoning will depend on how big a batch you make, but start low then add more. Sesame oil is strongly flavored so start with a tsp. Maybe about .25 more soy sauce than sesame oil, but your taste will vary. It should taste nutty from the sesame oil and a bit salty.

[evilponds]

made sigeumchi-namul and then immediately ate all of it and well i could really go for more sigeumchi-namul right now

[solomons-poison]

Salmon sashimi, sigeumchi-namul, miso soup, and sticky rice 💜

[safeteens]

Soup with Sigeumchi Doenjang Guk - Korean Bapsang Craving a hearty and healthy Korean soup? Look no further than Sigeumchi Doenjang Guk Spinach Doenjang Soup. Rediscover the traditional flavors of Korea at Korean Bapsang.

[deadaisha]

Soup with Sigeumchi Doenjang Guk - Korean Bapsang

Savor the delightful combination of spinach and doenjang in every spoonful of Sigeumchi Doenjang Guk Spinach Doenjang Soup. Explore the authentic flavors of Korea at Korean Bapsang.

[tulinh020400]

Nguồn: Yemek.com Xem thêm tại: https://tulinh020400.tumblr.com https://daynauan.info.vn/hoc-nau-an

[baenxietydad]

@justkeepdancing-nemo

"Right, so I made you sigeumchi namul, gochu-bokkeum, kkeopjilkong maneul bokkeum, baechujeon, aaand this time the kimchi is pa-kimchi. Will Jeremy be your roommate next year? Find out which banchan he likes, I can make one for him every time I make you some." Mu-yeol said, gently pushing the wrapped containers across the table to Nemo. "Let me know how they are, I had help this time."

And to quickly move on before Nemo could ask who that help was, Mu-yeol asked, "Have you registered for fall classes?"

And Come Summer || The Baes