Ingredients
– 250 grams (9 ounces) English or baby spinach
– 6 cups water
– 1 teaspoon fine sea salt for boiling
– 1 teaspoon finely chopped green onion
– 1/2 teaspoon minced garlic
– 1/4 teaspoon fine sea salt or to taste
– 1 teaspoon toasted sesame seeds
– 1 tablespoon sesame oil
Instructions
1-Boil 6 cups of water with 1 teaspoon fine sea salt. Add 250 grams (9 ounces) English or baby spinach. Cook 30 seconds.
2-Rinse under cold water right away. Gently squeeze to remove excess moisture. This stops cooking and keeps color bright.
3-Cut spinach into 2 to 3 pieces if not baby spinach. Set aside.
4-Mix sauce: 1 teaspoon finely chopped green onion, 1/2 teaspoon minced garlic, 1/4 teaspoon fine sea salt (or to taste), 1 teaspoon toasted sesame seeds, 1 tablespoon sesame oil.
5-Add spinach to sauce. Mix well by hand until coated.
6-Taste and adjust salt. Serve with rice and Korean side dishes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌡️ Blanch spinach for exactly 30 seconds – overcooking will make it mushy and dull in color
💧 Squeeze gently but thoroughly – excess water will dilute the seasoning and make the salad watery
🎯 Adjust salt to your preference – start with less and add more if needed, as different salts vary in intensity
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Blanching
- Cuisine: Korean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 48
- Sugar: 0g
- Sodium: 795mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg