Korean Seasoned Spinach
A fresh Korean spinach side dish: blanch briefly, squeeze well, then season lightly with sesame oil, garlic and sesame seeds.
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Spinach300 g
- Salt1 tsp
- Cold wateras needed
🥣 Sauce & Seasoning
- Sesame oil1 tbsp
- Minced garlic1/2 tsp
- Soup soy sauce1 tsp
- Toasted sesame seeds1 tbsp
- Salta pinch
👨🍳 Cooking Steps
Trim spinach, leaving a little of the pink root, and rinse it two or three times under running water.
Add 1 teaspoon salt to 2 L boiling water. Blanch stems for 30 seconds, then leaves for just 20 seconds more.
Rinse immediately in cold water, then squeeze thoroughly in several small handfuls.
Combine spinach, sesame oil, garlic, soup soy sauce and sesame seeds; toss gently with chopsticks.
Taste, add only a pinch of salt if needed, and mound neatly on a plate.
🌟 Pro Chef Tips
- • Squeeze in several small handfuls so the seasoning does not become diluted.
- • Add sesame oil at the end to keep its aroma bright.
⚠️ Avoid Common Pitfalls
- ❌ If the spinach is limp, keep the leaf blanching time under 20 seconds next time.
- ❌ If it needs more seasoning, add soup soy sauce a few drops at a time to avoid darkening it.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
