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.
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
Main
- 250g (0.6 pounds) English spinach (or baby spinach)
- 1 tsp fine sea salt, to add to the water
- 6 cups water, to boil
Seasoning sauce
- 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
Steps
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.
Main
- 250 g English spinach or baby spinach
- 1 tsp fine sea salt , to add to the water
- 6 cups water to boil
Seasoning sauce
- 1 tsp green onion , finely chopped
- 1/2 tsp minced garlic
- 1/4 tsp fine sea salt or to taste
- 1 tsp toasted sesame seeds
- 1 Tbsp sesame oil
Trim the spinach roots (if any) and wash the spinach in cold water thoroughly.
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.
Drain the boiled water away and run cold water on the spinach for 1-2 minutes.
Squeeze the spinach to remove excess water.
Cut the spinach into 2-3 pieces with a knife. (If you are using baby spinach, you can skip this step.)
Add the seasoning sauce and mix well with your hands.
Serve it on a plate and enjoy.
1 Tbsp = 15 ml, 1 Cup = 250 ml
Calories: 48kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Sodium: 795mg | Potassium: 348mg | Fiber: 1g | Vitamin A: 5860IU | Vitamin C: 17.6mg | Calcium: 78mg | Iron: 1.8mg
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Written by: Sue
Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!
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