Korean Spinach Salad

Name: Korean Spinach Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 10 oz fresh baby spinach; 2 tbsp soy sauce (or tamari for gluten-free); 2 tsp toasted sesame oil; 2 garlic cloves, minced; 2 tsp toasted sesame seeds; 2 green onion (scallion), thinly sliced; 1/2 tsp granulated sugar; 1/2 tsp kosher salt

Blanched spinach dressed with sesame oil, garlic, and soy sauce, a classic banchan side found on every Korean table. Ready in minutes and served at room temperature or chilled.

15 minEasyServes 490 cal/serving

KoreanSaladStovetopVeganLow CarbDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

10 oz fresh baby spinach
2 tbsp soy sauce (or tamari for gluten-free)
2 tsp toasted sesame oil
2 garlic cloves, minced
2 tsp toasted sesame seeds
2 green onion (scallion), thinly sliced
1/2 tsp granulated sugar
1/2 tsp kosher salt

Instructions

1

Bring a large pot of water to a boil over high heat and add 1/2 tsp kosher salt. Add 10 oz fresh baby spinach and blanch for 30-45 seconds until just wilted.
2

Drain the spinach and transfer immediately to a bowl of ice water to stop cooking and preserve color. Let cool for 1 minute, then drain again.
3

Using your hands, firmly squeeze out as much water as possible from the spinach. The spinach should be nearly dry. Chop into roughly 2-inch lengths.
4

In a large bowl, combine 2 tbsp soy sauce (or tamari for gluten-free), 2 tsp toasted sesame oil, 2 minced garlic cloves, 1/2 tsp granulated sugar. Add the squeezed spinach and 2 thinly sliced green onion (scallion) and toss well to coat.
5

Transfer to a serving dish, sprinkle with 2 tsp toasted sesame seeds, and serve at room temperature or refrigerate up to 2 days.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Korean Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

Why blanch first in Korean Spinach Salad?

Step 1 reads: "Add 10 oz fresh baby spinach and blanch for 30-45 seconds until just wilted." The quick boil in step 1 sets the color and takes off the raw edge. If the step follows it with cold water, that is to stop the cooking at once so the vegetables stay bright and crisp.

What can I use instead of toasted sesame oil in Korean Spinach Salad?

The entry for Korean Spinach Salad calls for 2 tsp toasted sesame oil. In its place: There is no neutral substitute for the toasted flavor. Warm a spoonful of sesame seeds in a neutral oil, or leave it out and finish with toasted seeds.

Is Korean Spinach Salad keto-friendly?

A serving of Korean Spinach Salad carries 4 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 20 percent of the budget; against a moderate 100 g low-carb day it is 4 percent.

Does Korean Spinach Salad contain sesame?

Yes: 2 tsp toasted sesame oil and 2 tsp toasted sesame seeds. The full allergen list for this entry is sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many carbs are in Korean Spinach Salad?

One serving (the recipe makes 4) has 4 g of carbohydrate in about 90 calories, with 5 g protein and 4 g fat, plus 2 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.