10    Oz fresh small flat-leaf

           -spinach
      2 tb Soy sauce

      1 ts Sugar

  1 1/2 ts Crushed sesame seeds

      1 tb Sesame oil

      1 tb Minced scallion

      1 ts Vinegar (optional)

           Salt
           Red pepper threads
           -(optional)
  Both hot and cold vegetables are important in the Korean diet.  Here
  are several recipes adapted from "Traditional Korean Cooking" by Han
  Chung Hea, head of a prestigious cooking institute in Seoul.
  Remove roots from spinach, if desired.
  In bowl, combine soy sauce, sugar, sesame seeds, sesame oil, scallion
  and vinegar.
  Bring large pot lightly salted water to boil.  Add spinach, root ends
  first, and immerse only until leaves turn bright green.  Drain and
  rinse immediately in cold water.  Drain and squeeze out as much water
  as possible.  Place spinach in bowl with soy sauce mixture and toss
  well.
  Serve at once, topped with few red pepper threads, if desired.
  Serves 2.
  From the Hayward Daily Review, 9/21/88.
  Posted by Stephen Ceideberg; November 4 1992.