Sesame Seasoned Spinach! SSS! Like the KKK but fortified with iron?

Ingredients:
1 bunch thingie of spinach
1 tablespoon of soy sauce
1 tablespoon of sesame seed oil
1/2 teaspoon of sugar
1/2 teaspoon of korean red pepper flakes (if using crushed red pepper, just use a dash or 2)

The Korean red pepper flakes are actually kinda sweet. It’s a sweet heat, not a hot hot burninating heat. So if you are only going to use normal crushed red peppers, definitely use less. (: Less is more!

Of course, wash and clip off the dead ends of zee spinach! (:

First, the sauce!

Grab a large mixing bowl.

Add 1 tablespoon of sesame seed oil
1 tablespoon of soy sauce
1/2 teaspoon of brown sugar
1/2 teaspoon of korean red pepper flakes

Throw the spinach into a pot of boiling water. It’s okay to pile it on there. (: You can fold it into the water.

Like so!
It should only take about 2 or 3 minutes for the spinach to be ready. Any longer and they become too mushy.
Once it looks like this, turn off the heat and take the sukka out of the water!

Rinse in cold water!
Drain!

Swish and mix it around in the sauce.

Plate and sprinkle a little sesame seeds on that mofo!

Such a great leetle side dish full of vitamin yum!

I was at a loss on what to make. Kinda uninspired at the moment, ya know? Also have to keep in mind that I need to make something that can be easily reheated for lunch at work. I took a look in the fridge, saw some meat, veggies, and kimchee, and thought, “Heck! Kimchee Fried Rice!-why not?”

Ingredient List:
2 ricecups of rice (1 cup of rice) cooked
1 pound of meat (used flank steak cuz that’s what was defrosted)
3 cups of Kimchee
1 tablespoon of brown suger
1/4th cup of soysauce (dark)
half a can/bottle of cola
1 large sweet onion (walla walla or whatever)
4 things of green onions
2 cups of green beans
1 corn still on zee cob (or half a can of corn)
lots of garlic!

This will make about 4-6 servings.
Four servings if you’re a guy. You guys freaking eat a lot.
Six servings for those of you who are not so manly vortex of doom eating menz.

Choppity chop chop the 4 green onions.

Trim, wash, and cut the green beans into about an inch long sectionings. It should come to about 2 cups.

DEcob the corn! oh zee colors!

Choppity chop chop the onions. They’re not tiny minced but not huge either. (: Finely chopped? Sure why not!

Smash and chop a bunch of garlic!
I used a lot. A LOT. I be leaf it was around 10 clove piece thingies of garlic.

Garlic chopped oh so yum!

I didn’t make the kimchee. That takes SO LONG. It’s a process that I’m unwilling to go through (yet). You can get good kimchee from any of the Korean markets in LA! Some Japanese, Thai, or Vietman stores also carry it, but it is usually a little too ripe for my tastes, and not.. well.. good. Highly recommend from Korean places. (:
Oh, cut it down so it’s not huge leaves of kimchee. (: Makes the process of cooking it into the rice a little easer towards the end.

Put a tablespoon of the brown suger into a bowl.

Next add the soysauce into said aformentioned bowl of previous mentionings.
MIX!

Cut up the meat into little bite sizes. It’s about a pound of zee beef.

Poor a half a bottle of cola/soda/pop over the meat!

Okay. So you guys might think I’m crazy, but no! It’s great! There are all these tastey spices in soda! Cinnimonimoniminimin, some other stuff, and yes. I am partial to Boylan’s Natural Sugar Cane Soda! I like reading the ingredients and knowing exactly what everything is and not have to go into finding out the chemical compound make up science project monster. It’s also suga cane, baby! Not the sickly sweet of corn syruped soda.

Any soda will do for dis recipe! Even the ones with corn syrup!.

Soda is a pretty good meat tenderizer.

Poor the soysauce suga fevaaaaaa mixture into the soda infused meat!

Add some green onions! Stirrrr!

Now all the prep work is done!
Heck yes! Congratulate yourself by finishing off the left over soda! You can bet I did. *glugglug*

Oh! The jolly green beaneries. They need to be boiled for about 3-5 minutes. (: It makes the cooking process easier when they get added into the big mixture of fried rice yummies.

Heat up a pan!
Add some sesame seed oil. Enough to generously cover the bottom of the pan.
Garlicify that mofo!

Add the meat!

When it starts getting a little brown, add the corn!

The corn has been added!

Next comes the onions. Mmmmmm… *drools*
Mix all this goodness up until the onions get a little clear…

In the mean time…..

NEW PAN!

In a separate pan/pot/heating of metal to cook things device, add a good amount of sesame seed oil. I’d say it’s about 3 tablespoons.

Throw in the kimchee!
Cooking the kimchee in sesame seed oil makes it quite tasty. In the separate pan, it will cook the kimchee so it doesn’t have such a pungent taste that many non koreanliners think is well.. too strong! This helps get rid of that foreigner slanty-eyed taste and makes it much more palatable. I think it tastes the awesome this way. (:

Cook for a few minutes until it starts to get clearish on the white cabbage parts.
The smell will fill the air and you’ll know soon, that it is done. Five minutes should be good. (:

Back to the beef!

OMG it’s stew!!!….

You’ll have to drain that out. Hehe.

Now we add the parboiled green beans!
Mix mix mix!

Now turn off the meat pan part of the stove and add all the meat to the kimchee pot!
Mixxxxxxx well.

Time to add the rice!
You’ll want to drizzle some sesame seed oil over the rice so it doesn’t stick to the pan too badly.
Cook for another 5-10 minutes, constantly mixing! Should be on a medium heat.
If it seems like the rice is sticking, add a leetle more of that oil.

When the rice is all the same color, you are done!

Pepper to taste.
Sprinkle a little roasted sesame seeds and you got yourself a stew, Carl Weathers! – I mean, kimchee fried rice!

The best part is that the fried rice keeps really well in the fridge for a few days and is super great re-heated in the microwave at work! If you have a hankering at home for it, well then, just sprinkle a tablespoon or so of sesame seed oil on a pan and refry it up! It tastes even awesomer re-fried!