Treasure Chest

Korean Spinach Side Dish (Sigeumchi-namul 시금치나물) Ingredients: Spinach 8oz Oil 1 Tsp Seasoning: Minced Garlic 1 clove Chopped Green Onion 1 bundle Soy Sauce 1 1/2tsp Sesame Oil 1 1/2tsp Sesame Seeds 2tsp Korean Dried Red Pepper (optional) Method: Wash spinach and rinse Bring a pot of water to boil. Prepare the ice bath with cold water and ice to shock cooked spinach later. Add 1 Tsp of oil in boiling water and add the spinach in to blanch for 30 seconds. Do not cover with lid. Remove spinach from the pot and rinse under cold water. Drain spinach and add spinach into the ice bath Squeeze spinach into a ball by hands to remove access water. Cut spinach ball into quarter or bite size. Mix 1 clove of minced garlic, 1 bundle of chopped green Onion, 1 1/2tsp of soy sauce, 1 1/2tsp sesame seed oil, and 2tsp of sesame seeds. Add a dash of Korean dried red pepper to garnish (optional). Ready to serve with rice.

Beef and Daikon Clear Soup aka Soegogi-muguk or  蘿蔔 牛肉 湯 Ingredients: Beef cubes 1/2 lb Daikon 1/2 lb Green Onion Diced Diagonally Garlic diced 4 cloves Fish Sauce 1 Tsp Salt 1 tsp Water 5 cups Methods: Peel daikon's thick skin (remove the thick ring for stronger flavor) Cut daikon in medium thin slices Bring a pot of water to boil to blanch the daikon Add daikon in Remove when the water re-boil again Rinse daikon in cold water Add 5 cups of cold water in a heavy bottom pot Add the daikon in at medium heat until boiled with lid on Bring another small pot of water to boil Add the beef cubes in and turn off the heat to allow the beef to change from raw red color Drain and rinse beef cubes in cold water to let go of the residual (i.e. yield clear soup) Back to the pot with daikon in it, remove bubbles from top of soup and add the beef cubes and diced garlic in once boiled Turn to medium low heat with lid on to cook for 25 minutes Add green onion, salt an