This Korean-inspired side dish is simple, flavorful, and perfect for pairing with rice, noodles, or other dishes. It’s a quick and healthy addition to any meal!
Ingredients
- 1 lb (450g) fresh spinach
- 1 tbsp sesame oil
- 1 tbsp soy sauce or tamari (for a gluten-free option)
- 1 tsp minced garlic
- 1 tsp toasted sesame seeds (plus extra for garnish)
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp sugar (optional, for balance)
- 1/2 tsp gochugaru (Korean chili flakes, optional for a spicy kick)
Instructions
- Blanch the Spinach
- Bring a large pot of water to a boil and add a pinch of salt.
- Add the spinach and blanch for 30 seconds to 1 minute, just until wilted.
- Drain the spinach immediately and rinse with cold water to stop the cooking process.
- Squeeze Out Water
- Gently squeeze the spinach to remove excess water.
- Gather the spinach into small bundles and roughly chop if desired.
- Season the Spinach
- In a mixing bowl, combine the sesame oil, soy sauce, minced garlic, sesame seeds, salt, sugar (if using), and gochugaru (if using).
- Add the spinach and mix well, ensuring the spinach is evenly coated with the seasoning.
- Serve
- Transfer the sesame spinach to a serving plate and garnish with extra sesame seeds.
Tips & Variations
- Make-Ahead: Sesame spinach can be stored in an airtight container in the refrigerator for up to 3 days. Serve cold or at room temperature.
- Nutty Twist: Add a small amount of tahini or peanut butter for extra creaminess.
- Add Texture: Toss in shredded carrots or thinly sliced mushrooms for a more robust dish.
Enjoy your fragrant, nutty sesame spinach! 🌿✨
