Korean Seasoned Spinach
Korean Seasoned Spinach is simple yet delicious recipe to explore the world of banchan.
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
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!
Eat with a bowl of hot
Pairs well with other
Watch video for more detailed walk-through