Korean Spinach Side Dish

Yield

4 servings · 4 small side portions

Ingredients

• 1 bunch fresh spinach
• 1 teaspoon salt, for blanching water
• 2 garlic cloves, finely minced
• 1 green onion, finely chopped
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds
• Pinch of salt, if needed

Method

1. Wash the spinach thoroughly to remove any dirt or grit. Trim away tough stems while keeping the tender leaves and stalks.
2. Bring water to a boil in a 3-quart saucepan. Add 1 teaspoon salt.
3. Add the spinach and blanch for 30–40 seconds, just until wilted and bright green.
4. Immediately transfer the spinach to a bowl of ice water to stop the cooking process.
5. Drain thoroughly and gently squeeze out excess moisture without crushing the leaves.
6. Cut the spinach into approximately 2–3-inch lengths.
7. Place the spinach in a medium mixing bowl. Add the minced garlic, chopped green onion, soy sauce, and sesame oil.
8. Toss gently until the seasonings are evenly distributed.
9. Add most of the toasted sesame seeds and mix lightly. Taste and add a small pinch of salt only if needed.
10. Transfer to a small serving dish and sprinkle with the remaining sesame seeds. Serve chilled or at room temperature.

Kitchen notes

Timing guide:
Cook time: 30–40 seconds (blanching)

Practical Woman's Secret
Squeeze the blanched spinach thoroughly before seasoning. Removing excess water prevents a diluted dressing and helps the garlic and sesame flavors coat every leaf.