Why did I start this blog? I have been having episodes of inflammation in my hands and fingers, feet and toes, and joints for some time now. I’ve consulted the doctor and have had tests done. It’s not rheumatoid arthritis and my uric acid is normal (tho at times borderline normal). In an effort to determine which food triggers the inflammation, I have been systematically eliminating certain foods from my diet and then bringing them back. After several years, I have now come to the conclusion that I seem to be reacting to animal protein in general (like some sort of allergic reaction). Different animal proteins affect me to different degrees; some cause inflammation faster than others. So I have decided to reduce my intake of meat. No, I am not going vegetarian; maybe semi-vegetarian if there is such a thing. I will be adding interesting and not too difficult recipes here as I find them. I will also include arthritis management tips that have worked for me.

Sunday, June 20, 2010

Korean Seasoned Spinach (Sigumchi Namul)

This seasoned spinach “salad” is a light Korean side dish that can also be used in other Korean main dishes like chapchae (stir fried noodles), kimbap (rice and seaweed rolls), and bibimbap (rice with mixed vegetables).

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serves 6 as a side dish


1 pound spinach
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp sesame seeds
1 Tbsp sesame salt*
2 cloves finely chopped garlic
2 tsp sugar


1. Blanch the spinach in boiling water for 30 seconds.

2. Remove spinach quickly and rinse in cold water.

3. Gently squeeze the spinach to remove excess water.

4. Mix soy sauce, sesame oil, seeds, salt, garlic, and sugar and mix into spinach.

* If you don't have sesame salt, you can add 1 tsp of salt and an additional 2 tsp soy sauce).

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