Korean seasoned spinach
Briefly blanched spinach tossed with Korean soup soy sauce, minced garlic, toasted sesame oil and sesame seeds.
- Prep
- 8 min
- Cook
- 5 min
Scale the recipe
Ingredients
- Spinach Raw weight after trimming the roots, washing and draining
- 250 g
Seasonings
- Korean soup soy sauce (guk ganjang)
- 1/2 T
- Minced garlic
- 1/3 T
- Toasted sesame oil
- 1/2 T
- Toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Prepare the spinach
Trim off the root ends and any wilted leaves. Rinse under running water to remove grit from between the leaves. Drain and weigh out 250 g of raw spinach.
-
Blanch briefly
Bring a large pot of water to a boil. Blanch the spinach for about 30 seconds, until the leaves wilt and turn bright green. For larger amounts, work in batches and let the water return to a boil between them. Cool the spinach immediately in cold water, gently squeeze out excess water and cut any long stems into bite-size lengths.
-
Toss with the seasonings
Loosen the spinach in a bowl. Add 1/2 T of Korean soup soy sauce, 1/3 T of minced garlic, 1/2 T of toasted sesame oil and 1/3 T of toasted sesame seeds. Toss gently.
