Pre-marinated spicy pork bulgogi from Korean grocery, two kimchis with medium grain and Jasmine rices (50-50 mix) and Korean style spinach.
SPINACH KIM CHE (SIGEUMCHI NAMUL) 2 servings
10 oz. spinach 1 T. Sesame oil
2 T Soy sauce 1 T scallion, minced
2 tsp Sugar 1 tsp vinegar (optional)
1 1/2 tsp sesame salt salt & red pepper (optional)
Rinse spinach and place in skillet while still wet. Heat turning as it wilts. When cool eough to handle, squeeze out execss liquid and dress with rest of inbredients. Toss, chill before serving
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