Greens with Gochugaru Vinaigrette + Toasted Sesame

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This vinaigrette is a riff on a sauce common to many of the side dishes that are found all throughout South Korea. Side dishes, or banchan, are staples for every and any Korean meal. Even a cheap ramen shop will offer a small tray of kimchi and daikon pickle. 

Gochu, or Korean chile is responsible for the ubiquitous red color found throughout the dishes of the peninsula. It’s a medium spicy chile and you should feel empowered to add more or less depending on your heat preference.

Ingredients

• 6-8 c leafy greens of choice: kale, collards, chard, spinach, dandelion greens, etc, chiffonaded and de-stemmed if necessary
  
• 2 Tbsp tamari
• 1 tsp rice vinegar
• ½-1 tsp gochugaru, Korean chile flakes + extra for garnish
  
• ¼ tsp sugar
• 2 tsp toasted sesame oil
• 2 fresh Korean red chilies, thinly sliced on the bias, divided
  
• Sesame seeds, toasted
  

Directions

1. Prepare a steam basket and place over medium heat.
2. Once steam is present add greens. Steam until greens are wilted and tender. This will vary in time depending on how sturdy your greens are. You may need to do this in 2-3 batches.
3. In a small bowl whisk together tamari, rice vinegar, sugar, gochugaru, one of the sliced chilies and sesame oil. 
4. Remove greens from the basket and squeeze dry if necessary. Spinach in particular tends to hold on to a lot of moisture. Toss greens with vinaigrette.
5. Plate and garnish with sesame seeds and the remaining sliced chile. 

Serves: 4-6