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
Scale
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
