Korean Spinach Salad [한국식 시금치 샐러드]
Servings: sides
Korean Spinach Salad is a simple and refreshing side dish made with blanched spinach seasoned with sesame oil, soy sauce and garlic.Pairs well with my Korean Bibimbap [비빔밥]
Ingredients
The Sauce
- 2 green onions finely chopped
- 2 garlic clove minced
- 1/4 tsp. salt or to taste
- 1 tsp. roasted white sesame seeds
- 1 Tbsp. sesame oil
Notes
Instructions
Pairs well with my Korean Bibimbap [비빔밥]
The Preparation
- Gather the ingredients. Boil the 1.5 L water and 1 tsp. salt. While the water is slowly getting to a boil, trim the 250 g spinach roots (if you are not using baby spinach) and wash in cold water thoroughly.
The Spinach
- While the water is slowly getting to a boil, wash and chop 2 green onions. Mince 2 garlic clove. In a mixing bowl, mix them with 1/4 tsp. salt, 1 tsp. roasted white sesame seeds and 1 Tbsp. sesame oil.
- Once the water starts to boil, plunge the spinach into the pot and leave it for 30 seconds.
- Drain the boiled water away in a strainer and run cold water on the spinach for 2 minutes. Squeeze the spinach to remove excess water. If you are not using baby spinach, cut the spinach into 2-3 pieces with a knife.
- Add the seasoning sauce and mix well with your hands.
The Serving
- Serve the Korean Spinach Salad with rice as a side dish.
- Korean Spinach Salad pairs well with my Korean Bibimbap [비빔밥].