Korean Spinach Salad 2 Ways Recipe
f you’re craving something fresh, flavorful, and delightfully simple, this Korean Spinach Salad 2 Ways recipe is exactly what you need to brighten up your meal. These two vibrant takes on the classic Korean side dish highlight spinach in both a mild, nutty sesame dressing and a zesty, spicy version packed with gochugaru. Whether you’re a fan of gentle flavors or like a little kick, this Korean Spinach Salad 2 Ways brings both to the table with ease, making it a perfect addition to any meal or even a light snack on its own.
Ingredients You’ll Need
The charm of Korean Spinach Salad 2 Ways lies in its elegantly simple ingredients list. Each component is carefully chosen to enhance the natural freshness of the spinach while layering delightful textures and tastes that balance perfectly.
- Fresh spinach (8 cups): The star of the dish — vibrant, nutrient-rich, and tender after blanching.
- Sesame oil (2 tablespoons): Adds a toasty, aromatic richness that makes every bite irresistible.
- Soy sauce (1 tablespoon): Brings a savory depth and subtle saltiness, essential for authentic flavor.
- Minced garlic (1 teaspoon): Gives a gentle pungency that wakes up the palate without overpowering.
- Sesame seeds (1 teaspoon and 1 tablespoon toasted): Provide a satisfying crunch and enhance the nutty undertones.
- Salt (to taste): Enhances and balances all the flavors perfectly.
- Gochugaru (1 teaspoon): Korean red pepper flakes that infuse the spicy salad variation with just enough heat and warmth.
- Rice vinegar (1 tablespoon): Imparts a light tanginess that brightens the spicy salad’s overall profile.
How to Make Korean Spinach Salad 2 Ways
Step 1: Preparing the Spinach
Start by rinsing your fresh spinach thoroughly under cold water to remove any grit or impurities. Once clean, drain well because excess water can dilute the dressing later. This step is essential to keep the salad fresh and crisp.
Step 2: Blanching the Spinach
Bring a large pot of water to a rolling boil, then add your spinach. Blanching it for 2 to 3 minutes softens the leaves while preserving that vibrant green color. This brief cooking also mellows bitterness and makes the spinach more tender without losing its nutrients.
Step 3: Cooling and Draining
Remove the wilted spinach with a strainer and immediately submerge it in a bowl of ice water. This halts the cooking process and locks in the bright color. After a few minutes, drain the spinach again and gently squeeze out any excess water so it doesn’t dominate the dressing or make the salad soggy.
Step 4: Dividing for Two Flavors
Split your prepared spinach into two equal parts to create the two distinct versions of the Korean Spinach Salad 2 Ways. This way, you can enjoy the classic sesame-soy flavor as well as the exciting spicy twist.
Step 5: Making the Basic Spinach Salad
In a bowl, whisk together the sesame oil, soy sauce, minced garlic, and salt to taste. Toss in one portion of the blanched spinach and gently mix until every leaf is evenly coated with the silky, savory dressing. Transfer it to a serving dish and finish with a sprinkle of sesame seeds for that classic crunch.
Step 6: Making the Spicy Spinach Salad
For the spicy take, mix sesame oil, soy sauce, minced garlic, gochugaru, rice vinegar, and salt in another bowl. This combination delivers a complex layering of heat, tang, and rich nuttiness. Toss the other spinach portion in this vibrant dressing, then plate it and generously top with toasted sesame seeds for a toasty, fragrant contrast.
Step 7: Serving the Salads
Both salads are best served chilled or at room temperature, allowing the flavors to settle and deepen. Whether you choose to enjoy these Korean Spinach Salad 2 Ways side by side or individually, you’re in for a refreshing and addictive experience.
How to Serve Korean Spinach Salad 2 Ways
Garnishes
To enhance the textures and presentation, feel free to sprinkle extra toasted sesame seeds or even a few crushed roasted peanuts for crunch. Thinly sliced scallions or a light drizzle of toasted sesame oil right before serving can also add appealing layers of aroma and taste.
Side Dishes
This Korean Spinach Salad 2 Ways works beautifully alongside grilled meats, bibimbap, or even as part of a banchan spread. It’s a refreshing counterbalance to rich, heavy dishes and adds a colorful vegetable boost to any meal.
Creative Ways to Present
For a stylish twist, serve each salad in individual small bowls or on a large platter with contrasting garnishes to highlight their unique flavors. You could also stuff some of the dressed spinach into lettuce cups for a fun finger food or include it as a vibrant topping on steamed rice or noodles for an easy lunch.
Make Ahead and Storage
Storing Leftovers
You can store leftover Korean Spinach Salad 2 Ways in an airtight container in the refrigerator for up to 2 days. The spinach will continue to absorb the dressing over time, so give it a light toss before serving again to refresh.
Freezing
Freezing is not recommended for this salad because the delicate texture of blanched spinach can turn mushy once thawed, and the flavors may become muted. It’s best enjoyed fresh.
Reheating
This salad is traditionally served cold or at room temperature and does not require reheating. If you prefer, you can take it out of the fridge 20 minutes before serving to soften the chill and let the flavors bloom.
FAQs
Can I use frozen spinach for this recipe?
While fresh spinach is ideal for Korean Spinach Salad 2 Ways because of its texture and flavor, you can technically use frozen spinach. Make sure to thaw, squeeze out excess water thoroughly, and proceed with the dressing, but the texture will be softer and less vibrant.
What if I don’t have gochugaru? Can I substitute it?
If you don’t have gochugaru, you can substitute with a mild chili powder or smoked paprika for color and a bit of heat, though the unique flavor of Korean red pepper flakes will be missed.
Is this salad gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari, Korean Spinach Salad 2 Ways can be enjoyed by those avoiding gluten.
Can I add other vegetables to these salads?
Definitely! Thinly sliced carrots, julienned cucumbers, or even shredded daikon radish can add crunch and color, making the salads even more vibrant and nutritious.
How spicy is the spicy version? Can I adjust the heat?
The spicy salad has a gentle heat from gochugaru that enhances rather than overwhelms the dish. Feel free to adjust the amount to match your personal spice preference, adding more for a bolder kick or less if you prefer milder flavors.
Final Thoughts
I can’t recommend this Korean Spinach Salad 2 Ways enough—it’s such a delightfully fresh and versatile dish that makes any meal feel special. Whether you are new to Korean flavors or a longtime fan, these two takes on spinach showcase how simple ingredients can come together to create something truly memorable. So go ahead, grab some spinach, and get ready to enjoy two fantastic salads that you’ll want to make again and again!
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Korean Spinach Salad 2 Ways Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Korean Spinach Salad 2 Ways is a refreshing and healthy side dish featuring blanched spinach dressed in flavorful sesame oil, soy sauce, and garlic. This recipe offers two variations: a classic savory salad and a spicy version with Korean red pepper flakes and rice vinegar, making it perfect for adding vibrant tastes to any meal.
Ingredients
Common Ingredients
- 8 cups fresh spinach
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- Salt to taste
For Basic Spinach Salad
- 1 teaspoon sesame seeds
For Spicy Spinach Salad
- 1 teaspoon gochugaru (Korean red pepper flakes)
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame seeds
Instructions
- Rinse Spinach: Rinse the fresh spinach thoroughly under cold running water to remove any dirt or impurities. Drain well and set aside.
- Blanch Spinach: Bring a large pot of water to a boil. Add the spinach and blanch it for 2-3 minutes until it becomes wilted and vibrant green.
- Cool Spinach: Remove the spinach with a strainer and immediately transfer it to a bowl filled with ice water. This stops the cooking process and preserves the bright color. After a few minutes, drain the spinach and gently squeeze out any excess water.
- Divide Spinach: Split the blanched spinach evenly into two portions, one for each salad variation.
- Prepare Basic Salad: In a mixing bowl, mix together sesame oil, soy sauce, minced garlic, and salt to taste. Add one portion of the blanched spinach and gently toss until the spinach is well coated. Transfer to a serving dish and sprinkle with sesame seeds.
- Prepare Spicy Salad: In another bowl, combine sesame oil, soy sauce, minced garlic, gochugaru, rice vinegar, and salt to taste. Toss the second portion of spinach in this spicy dressing until fully coated. Transfer to a serving dish and garnish with toasted sesame seeds.
- Serve: Chill or serve both salads at room temperature. Enjoy them together as complementary dishes or separately as tasty side salads.
Notes
- Use fresh, young spinach leaves for the best texture and flavor.
- Be careful not to over-blanch the spinach; it should remain vibrant and slightly crisp.
- Adjust the amount of gochugaru depending on your preferred spice level.
- The salads can be prepared in advance and stored in the refrigerator for up to 2 days.
- For a gluten-free option, use a gluten-free soy sauce or tamari.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching and Tossing
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 55
- Sugar: 1g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Korean spinach salad, spinach side dish, spicy Korean salad, sesame spinach salad, healthy Korean recipes, quick vegetable salad
