Goma-ae Spinach with Jammy Eggs

INGREDIENTS

• 300g Spinach
• 4 Egg
• 4 tbsp Sesame Seed
• 2 tbsp Soy Sauce
• 1 tsp Sugar
• 1 tsp Salt

STEPS

1. 1

   Bring a saucepan of water to a boil. Add 1 tsp of salt and blanch 300g of spinach for 30 seconds, until bright green and just wilted. Transfer the spinach to cold water, drain well, and squeeze out excess water. Cut into 4 cm lengths.

   ⏱ 1 min

2. 2

   Place 4 eggs in a saucepan, cover with cold water, and bring to a boil. Reduce to a gentle boil and cook for 7 minutes, then transfer to ice-cold water for 2 minutes. Peel carefully.

   ⏱ 7 min

3. 3

   Toast 4 tbsp of sesame seed in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan, until fragrant and lightly golden. Crush the seeds coarsely with a mortar and pestle or the bottom of a sturdy glass.

   ⏱ 3 min

4. 4

   Mix the crushed sesame seeds with 2 tbsp of soy sauce and 1 tsp of sugar to make a thick goma-ae dressing. Add the drained spinach and toss until evenly coated.

5. 5

   Divide the dressed spinach among four bowls and place the jammy egg on top of each serving, halved just before serving.