Korean Spinach Side Dish
Korean Spinach Side Dish is a quick, flavorful banchan that elevates any meal. This Korean spinach side dish recipe brings nutty, savory goodness to your table in minutes.
Ingredients
- 1 bunch 10 oz fresh spinach, stems on
- 1 garlic clove minced
- 1 green onion finely chopped
- 2 tsp 10ml soy sauce
- ⅛ tsp 0.75g kosher salt
- 2 tsp 10ml toasted sesame oil
- 2 tsp 6g toasted sesame seeds
Instructions
Prep the Spinach
- I trim the tough ends from 1 bunch of spinach and cut it into 2-inch pieces for even cooking. I rinse thoroughly to remove any grit.
Blanch the Spinach
- I bring a large pot of salted water to a boil. I add the spinach and blanch for 30 seconds until just wilted, keeping the stems slightly crisp. Using tongs, I transfer the spinach to an ice bath to stop cooking.
Drain and Squeeze
- I drain the spinach and gently squeeze out excess water with my hands or a clean towel, ensuring it’s dry so it absorbs the seasoning well.
Season and Toss
- In a medium bowl, I combine the spinach with 1 minced garlic clove, 1 chopped green onion, 2 tsp soy sauce, ⅛ tsp salt, 2 tsp sesame oil, and 2 tsp sesame seeds. I toss gently to coat evenly, letting the flavors meld.
Serve
- I serve immediately for a fresh taste or chill in the fridge for later, perfect at room temperature or cold.