.: evil jungle prince :.

Sometimes I cook strictly by the rules but other times I like to cook according to what I crave. This is a good example of the latter. O-hitashi spinach rolls are actually an old dish from Japan, but in this case I Koreanized them by preparing them with yang nyeom jang sauce, as opposed to the typical soy sauce marinade in the Japanese version. The result was a zestier roll which suited my cravings just perfectly.

1. First I began by preparing a traditional Korean yang nyeom jang sauce. I combined 3 tsp soy sauce, 2 hot green peppers (minced), 1 tsp chopped green onion, 1 large clove garlic (crushed), 1 tsp chili pepper powder, 1 tsp roasted sesame seeds, 1 tsp sesame oil, and a dash of black pepper. Set aside.

2. Next I dropped fresh spinach into boiling water and removed immediately once the spinach wilted. I ran cool water over the spinach and then gently squeezed out the liquid from the spinach. I then added 1 tsp of the yang nyeom jang sauce to the spinach, mixing with the fingers, squeezed out excess liquid again, and then created a roll shape. This was then cut into pieces with a very sharp knife.

3. Finally I topped the o-hitashi with some extra sesame seeds. I served them on rice with some yang nyeom jang sauce on the side.