Korean Spinach Salad 2 Ways Recipe
If you’re craving a fresh, vibrant, and utterly satisfying salad, you have to try this Korean Spinach Salad 2 Ways recipe. Not just one but two delicious takes on a classic Korean side dish showcase the versatility of spinach dressed up in sophisticated, flavor-packed blends. Whether you prefer the nutty, mellow notes of a sesame-infused dressing or the fiery kick of a gochujang-spiced version, this recipe delivers a delightful way to enjoy greens that are anything but ordinary.
Ingredients You’ll Need
Getting started with Korean Spinach Salad 2 Ways is a breeze because the ingredients are straightforward but crucial. Each item plays a role in balancing flavor, texture, and color, bringing this salad to life with authentic Korean flair.
- 10 oz fresh spinach: Choose bright, tender leaves for the ideal texture and vibrant green hue.
- 2 tablespoons sesame oil: Adds a rich, nutty aroma that is signature to Korean cooking.
- 1 tablespoon soy sauce: Brings a salty, umami punch to deepen the flavor.
- 1 tablespoon rice vinegar: Provides a subtle tang that brightens the salad.
- 1 tablespoon sesame seeds: For a toasty crunch and beautiful garnish.
- 1 clove garlic, minced: Fresh garlic gives a slight bite that elevates every bite.
- 1 teaspoon sugar: Balances the acidity and spiciness with a touch of sweetness.
- Salt to taste: Essential for seasoning and enhancing all the flavors.
- 1 tablespoon gochujang: This Korean chili paste adds heat and depth for the spicy variation.
How to Make Korean Spinach Salad 2 Ways
Step 1: Blanch the Spinach
Start by bringing a large pot of water to a rolling boil. Quickly blanch your fresh spinach for about 1 to 2 minutes until the leaves are tender yet still maintain their vibrant green color. This step is key—it softens the spinach just enough without making it soggy.
Step 2: Chill and Drain Thoroughly
After blanching, immediately transfer the spinach to a colander and rinse under cold water. This stops the cooking process and locks in that beautiful green hue. Be sure to drain and gently squeeze out as much moisture as possible so your salad won’t end up watery.
Step 3: Prepare the Classic Sesame Dressing
In a mixing bowl, whisk together the sesame oil, soy sauce, rice vinegar, sesame seeds, minced garlic, sugar, and salt until smooth. This dressing is the perfect balance of nutty, savory, and slightly sweet—everything you want in a Korean spinach salad.
Step 4: Make the Spicy Gochujang Dressing
For the spicy version, mix sesame oil, soy sauce, rice vinegar, gochujang, minced garlic, sugar, and salt in a separate bowl. Whisk until it’s creamy and well combined. Adjust the gochujang to control the level of heat—it’s your salad, so spice it how you like it!
Step 5: Toss the Spinach with Dressings
Divide the blanched spinach into two equal portions. Gently toss one half with the classic sesame dressing and the other with the spicy gochujang dressing. Make sure every leaf is evenly coated to enjoy maximum flavor.
Step 6: Serve and Garnish
Plate each salad separately and sprinkle with extra toasted sesame seeds or chopped green onions if you like. These little touches make the salads look gorgeous and add a bit of texture.
How to Serve Korean Spinach Salad 2 Ways
Garnishes
A sprinkle of toasted sesame seeds, sliced green onions, or even a handful of crushed nuts enhances both taste and presentation. These simple garnishes make your salad feel special and add that final pop of texture and aroma.
Side Dishes
This salad pairs beautifully with grilled meats, steamed rice, or even as part of a Korean BBQ spread. Its fresh and bright flavors are a welcome contrast to richer mains, making it a refreshing palate cleanser that complements many dishes.
Creative Ways to Present
Try serving each salad in individual small bowls with a side of cucumber slices or radish rounds for added crunch. Another fun idea is layering the spinach salads over a bed of cold noodles for a chilled, noodle salad twist that’s perfect for warm days.
Make Ahead and Storage
Storing Leftovers
You can store any leftover blanched spinach in an airtight container in the refrigerator for up to one day before dressing it. Once dressed, it’s best enjoyed immediately but will keep for a few hours if refrigerated.
Freezing
Because spinach wilts quickly and the dressings contain fresh elements, freezing these salads isn’t recommended. The texture and flavor will degrade significantly, so it’s best to enjoy fresh.
Reheating
This salad is designed to be served cold or at room temperature, so avoid reheating. If you prefer, let it sit out for a bit after refrigeration to take the chill off before serving.
FAQs
Can I use frozen spinach for Korean Spinach Salad 2 Ways?
Fresh spinach is ideal for this recipe because it retains the best texture and color after blanching. Frozen spinach tends to be watery and mushy, which could affect the salad’s overall appeal.
How spicy is the gochujang version of the salad?
The heat level can vary depending on your gochujang brand and how much you use. Start with one tablespoon, and adjust up or down to suit your spice preference. It’s a manageable kick that adds warmth without overpowering.
Are there vegetarian or vegan considerations?
This recipe is naturally vegan and vegetarian-friendly as it contains no animal products. Just ensure your soy sauce is vegan, as some varieties may contain additives.
Can I prepare the dressings in advance?
Absolutely! Both dressings can be mixed ahead of time and stored in the fridge for up to two days. This makes assembling the salad quick and easy when you’re ready to eat.
What other vegetables can I add to the salad?
Crisp additions like thinly sliced cucumbers or radishes complement the spinach beautifully, adding texture and visual appeal. Feel free to experiment to find your favorite combo.
Final Thoughts
I truly hope you give this Korean Spinach Salad 2 Ways recipe a try because it brings such joy to the table with minimal effort. Whether you opt for the classic sesame version or the bold gaiety of gochujang, you’re in for a treat that celebrates fresh greens with signature Korean flavors. Share it with loved ones or enjoy as a solo snack—the magic is in every bite!
Print
Korean Spinach Salad 2 Ways Recipe
- Total Time: 13 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This recipe presents Korean Spinach Salad in two delicious ways: a Classic Sesame Dressing and a spicy Gochujang Dressing. Featuring fresh blanched spinach tossed in flavorful dressings made with sesame oil, soy sauce, and garlic, these salads deliver vibrant, healthy, and easy-to-make side dishes perfect for any meal.
Ingredients
For the Salad:
- 10 oz fresh spinach (about 280g)
Classic Sesame Dressing:
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds
- 1 clove garlic, minced
- 1 teaspoon sugar
- Salt to taste
Spicy Gochujang Dressing:
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 clove garlic, minced
- 1 teaspoon sugar
- Salt to taste
Instructions
- Blanch the Spinach: Bring a large pot of water to a boil. Add the fresh spinach and blanch for 1 to 2 minutes until the leaves are wilted but still retain their vibrant green color.
- Cool and Drain: Use a slotted spoon to remove the spinach from the boiling water and transfer it to a colander. Rinse thoroughly under cold water to stop the cooking process and drain well. Gently squeeze out any excess water without bruising the leaves.
- Prepare Classic Sesame Dressing: In a mixing bowl, whisk together the sesame oil, soy sauce, rice vinegar, sesame seeds, minced garlic, sugar, and salt until the ingredients are well combined.
- Prepare Spicy Gochujang Dressing: In a separate bowl, combine sesame oil, soy sauce, rice vinegar, gochujang, minced garlic, sugar, and salt. Whisk the mixture until it is smooth and evenly blended.
- Toss the Spinach with Dressings: Divide the blanched spinach into two equal portions. Add the Classic Sesame Dressing to one portion and the Spicy Gochujang Dressing to the other. Toss each gently until the spinach is thoroughly coated with the respective dressing.
- Serve: Plate each salad separately. Optionally, garnish with extra sesame seeds or a sprinkle of chopped green onions for additional flavor and presentation.
- Make Ahead Tip: You can blanch the spinach a day ahead and store it refrigerated, then prepare the dressings and toss when ready to serve.
- Adjust Spiciness: Modify the amount of gochujang in the spicy dressing according to your heat preference.
- Optional Additions: For extra texture and freshness, consider adding sliced cucumbers or radishes as toppings before serving.
Notes
- Blanching spinach preserves its vibrant green color and tender texture.
- Gently squeezing the spinach prevents watery salad and enhances flavor absorption.
- If you prefer less spice, reduce the gochujang or omit it altogether for a mild version.
- Stored properly, blanched spinach can last up to 24 hours refrigerated before dressing.
- Feel free to customize the salad by adding crunchy vegetables such as cucumbers or radishes.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Blanching, Tossing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (half the recipe)
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Korean spinach salad, sesame spinach salad, gochujang spinach, Korean side dish, healthy spinach recipe, easy Korean salad
