Easy Korean spinach salad recipe!
Today’s recipe is a very simple version of a Korean spinach salad dish (Sigeumchi Namul banchan 시금치 나물 반찬). It’s very easy and super quick to make.
Reading: how to make korean boiled spinach
There are a couple of ways to make this spinach side dish, but the recipe I’m about to share here is mainly reliant on salt, garlic and sesame oil as a seasoning.
To people who are used to a stronger taste, it might taste a bit bland, but what can I say! This is the healthy way of eating!
Spinach salad made using this recipe is also well suited to accompany Bibimbap and Kimbap. I hope you like it!
How to make Korean spinach salad (Video tutorial)
Ingredients for 4 to 5 servings as a side dish
- 250g (0.6 pounds) English spinach (or baby spinach)
- 1 tsp fine sea salt, to add to the water
- 6 cups water, to boil
- 1 tsp green onion, finely chopped
- ½ tsp minced garlic
- ¼ tsp fine sea salt or to taste
- 1 tsp roasted sesame seeds
- 1 Tbsp sesame oil
*1 Tbsp = 15 ml, 1 Cup = 250 ml
1.Trim the spinach roots (if any) and wash the spinach in cold water thoroughly.
2.Boil the water in a pot/sauce pan for 5 to 7 mins. Add the salt (1 tsp). Once the water starts to boil, plunge the spinach into the pot and leave it for 30 seconds.
3.Drain the boiled water away and run cold water on the spinach for 1-2 minutes.
4.Squeeze the spinach to remove excess water.
5. Cut the spinach into 2-3 pieces with a knife. (If you are using baby spinach, you can skip this step.)
6.Add the seasoning sauce and mix well with your hands.
7.Serve it on a plate and enjoy.