Korean Spinach Salad
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.
Ingredients
- 10 oz fresh baby spinach
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tsp toasted sesame oil
- 2 cloves 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
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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.
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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.
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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.
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4
In a large bowl, combine 2 tbsp soy sauce (or tamari for gluten-free), 2 tsp toasted sesame oil, 2 cloves minced garlic cloves, 1/2 tsp granulated sugar. Add the squeezed spinach and 2 thinly sliced green onion (scallion) and toss well to coat.
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5
Transfer to a serving dish, sprinkle with 2 tsp toasted sesame seeds, and serve at room temperature or refrigerate up to 2 days.