Korean Seasoned Spinach is one of the most healthiest banchans you can find in Korea. No butter and low in calories. The spinach is quickly blanched and tossed in garlic, sesame oil and soy sauce. A perfect intro-Korean dish for vegetarians and newcooks.
You will find this banchan at most Korean restaurants. I like to recommend this banchan as an intro into the world of Korean homecooking. Make it home with minimal effort. Tastes best with a bowl of rice and a few other banchans. Bon Appetit!
Korean Seasoned Spinach
- Spinach - 300 grams or roughly 7 bundles
- Spring onion - 1/2 a stalk
- Sesame oil - 1 & 1/2 teaspoons
- Soy sauce - 1 teaspoon
- Minced garlic - 1/2 teaspoon
- Sesame seeds - 1/2 teaspoon
- Salt - 1/2 teaspoon
- Wash each spinach bundle thoroughly - rinse each bundle and make sure to wash away any dirt
- If you are using spinach with the roots attached, start by cutting off the pointy ends. Then make a cut into the root and split it into two with your hands (watch video for reference).
- Then fill a large pot with water and bring it up to a boil. Put some salt into the water.
- While you wait for the pot to boil, prepare a bowl with very cold water
- Then put the spinach in the boiling water for 1 minute (use a timer to not overcook!)
- Take the blanched spinach out of the water and place immediately into the cold water. Then give another rinse under cold running water.
- Grab a handful of the spinach and give a thorough squeeze (3-4 strong squeezes) to get rid of excess water. Do this for all of the spinach
- Then de-tangle the spinach bundles and place in a separate mixing bowl. Place in sesame oil, soy sauce, minced garlic and salt. Mix thoroughly.
- Then add-in the spring onions into the mix and give one more toss.
- Garnish with sesame seeds (optional). Eat with rice!