Ingredients
Spinach
- 1 bunch (10 oz) spinach, ends trimmed
Seasoning
- 1 clove garlic, finely minced
- 1 stalk green onion, chopped
- 2 teaspoons soy sauce
- 1/8 teaspoon salt
- 2 teaspoons toasted sesame oil
- 2 teaspoons toasted sesame seeds
Instructions
- Trim the spinach: Place the spinach on a cutting board, trim off the ends, and slice it into approximately 2-inch pieces for easier handling and even cooking.
- Blanch the spinach: Bring a pot of salted water to a rolling boil over high heat. Submerge the spinach and blanch for about 30 seconds until just wilted but still vibrant green.
- Cool in an ice bath: Immediately transfer the blanched spinach to an ice bath to stop the cooking process and preserve its color. Then gently squeeze out all excess water from the spinach to avoid sogginess.
- Mix the seasonings: Place the prepared spinach in a mixing bowl. Add the minced garlic, chopped green onion, soy sauce, salt, toasted sesame oil, and toasted sesame seeds. Mix thoroughly until everything is evenly combined.
- Serve: Serve the seasoned spinach as a refreshing side dish to complement your meal. Enjoy this traditional Korean banchan either cold or at room temperature.
Notes
- Use fresh young spinach for the best texture and flavor.
- Adjust soy sauce and salt to taste for a milder or stronger seasoning.
- To toast sesame seeds, heat them in a dry pan over medium heat, stirring frequently until golden and fragrant.
- Serving this dish chilled enhances its fresh and nutty flavors.
- Can be stored in the refrigerator in an airtight container for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: Gluten Free
