Korean Seasoned Spinach
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Korean Seasoned Spinach

Korean Seasoned Spinach is simple yet delicious recipe to explore the world of banchan.
Course: Easy
Servings: 2 people


  • 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!


  • Eat with a bowl of hot sticky rice 
  • Pairs well with other banchan
  • Watch video for more detailed walk-through