Description
A quick and fresh side dish that can be served mild or spicy, ideal for complementing any meal.
Ingredients
For the salad
- 10 oz Fresh spinach (baby or regular) (Good quality spinach is essential.)
- 1 tsp Salt (For blanching water and seasoning.)
- 1 tbsp Toasted sesame oil (Use toasted sesame oil for authentic flavor.)
- 1 tbsp Sesame seeds (Toasted if possible.)
- 1 clove Garlic (Minced or grated.)
- 1.5 tsp Soy sauce (Or tamari for gluten-free option.)
- 1 pinch Sugar or honey (Optional mild sweetness.)
- 2 tsp Gochugaru or gochujang (For the spicy version.)
Optional Add-Ins
- 2 tbsp Chopped scallions (For a fresh bite.)
- 1 tbsp Rice vinegar (For brightness.)
Instructions
Preparation
- Bring a pot of water to a boil and add salt.
- Blanch the spinach for 20-30 seconds for baby spinach, or 45 seconds for thicker bunch spinach until bright green and tender.
- Immediately rinse the spinach under cold water or dunk it in an ice bath to stop the cooking.
- Squeeze out excess water from the spinach to prevent a watery salad.
Mild Version
- In a bowl, loosen the spinach gently.
- Add 1 to 1.5 teaspoons of soy sauce, 1 teaspoon of sesame oil, minced garlic, and a pinch of salt if needed.
- Add 1 teaspoon of sesame seeds, taste, and adjust soy sauce or add a pinch of sugar if needed.
- Let sit for 5 minutes before serving.
Spicy Version
- Start with the blanched spinach.
- Option 1: Add 1-2 teaspoons of gochugaru along with sesame oil, soy sauce, and sesame seeds.
- Option 2: Mix 1-2 teaspoons of gochujang with soy sauce and sesame oil before tossing with spinach. Add drops of water for a smoother consistency.
Notes
Serve as banchan alongside rice and protein. Store in an airtight container in the fridge for up to 3 days. Squeeze spinach well to enhance flavor. Customize with scallions or rice vinegar for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish
- Cuisine: Korean