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This Spicy Korean Spinach Side Dish is like my Korean Spinach Side Dish (Sigeumchi-namul) but with a spicy twist! It’s a quick (under 15 minutes!) and easy way to incorporate more vegetables into your meals. I love having some prepped in the refrigerator for the week, as it goes perfectly with all of my favorite Asian dishes!
Watch the Spicy Korean Spinach Side Dish Recipe Video Below!
Table of Contents
- Watch the Spicy Korean Spinach Side Dish Recipe Video Below!
- Ingredients for Spicy Korean Spinach Side Dish
- Recipe Instructions: Spicy Korean Spinach Side Dish
- Expert Tips for Spicy Korean Spinach Side Dish
- Storage Tips
- What to Eat with Spicy Korean Spinach Side Dish
- Spicy Korean Spinach Side Dish Recipe
One of my favorite things about Korean cuisine is the plethora of ban-chan (side dishes) – everyone has their favorite, and every family has their own recipes. I love how Korean cuisine incorporates so many vegetables – Korean Bean Sprout Salad and Korean Spinach Side Dish are two of my favorites! Of course, the first side dish that runs out first is always Korean Braised Potatoes! My (Korean) wife’s favorites are Korean Stir Fried Fish Cakes and Korean Egg Roll – she has so many fond memories of having these packed for her lunch at school!
If you want a non-spicy version, make my Korean Spinach Side Dish instead.
Ingredients for Spicy Korean Spinach Side Dish
This side dish goes with just about everything and can be made with 10 ingredients, most of which are pantry staples –
- fresh spinach – I recommend using regular spinach (not baby spinach) – baby spinach are too small and can get mushy when used for this recipe.
- soy sauce – You want to use light soy sauce or all-purpose soy sauce; do NOT use dark soy sauce, as it is too sweet and thick for this recipe.
- sesame seeds – This is for added texture; if you don’t have it, you can omit it.
- scallion
- garlic
- gochujang – Gochujang is a Korean pepper paste that is spicy, sweet, with a hint of umami. It has a STRONG flavor, so you only need a little to go a long way. This ingredient is what will take Korean Spinach Side Dish and make it Spicy!
- sugar
- sesame oil – The nuttiness of the sesame oil really complements the soy sauce and gochujang flavors!
- black pepper
- kosher salt
Recipe Instructions: Spicy Korean Spinach Side Dish
1. Wash, Trim, and Blanch Spinach
Wash and trim the spinach of any excess stems and blanch in salted boiling water for 30 seconds.
2. Place The Blanched Spinach in an Ice Bath
Once the spinach is wilted, transfer immediately to a bowl of ice water to shock and stop the cooking process.
3. Squeeze out Water From The Spinach
Squeeze and drain out as much water as possible from the spinach, then cut the spinach into 2″ pieces. We want the spinach to be bite size. Squeezing the water out of the blanched spinach is the most important step of the recipe! Otherwise, you will end up with a watery spinach side dish which is not good!
4. Marinate the Spinach
In a large bowl, add spinach with chopped scallion, soy sauce, minced garlic, sugar, gochujang, sesame oil, sesame seeds, and salt and pepper to taste. Mix thoroughly until completely combined. Let marinate for 10 minutes and enjoy!
PRO TIPS
Expert Tips for Spicy Korean Spinach Side Dish
Spinach Tips
- Start with fresh spinach. Look for vibrant green leaves without wilting or yellowing. The freshness of the spinach will significantly impact the dish’s taste and texture.
- Rinse the spinach leaves thoroughly under cold running water. Pay extra attention to rinsing away any dirt or sand from the leaves, especially around the stems.
- Trim the tough stems from the spinach leaves, leaving only the tender leaves. This not only improves the texture but also ensures even cooking during blanching.
Blanching and Ice Bath
- When blanching the spinach, make sure your water is vigorously boiling. Submerge the spinach for only about 30 seconds to 1 minute, or until it wilts. Overcooking can result in a mushy texture.
- Immediately transfer the blanched spinach to a bowl of ice water to stop the cooking process. This helps preserve the vibrant green color and prevents overcooking.
Squeeze Your Spinach
- Squeezing your spinach to drain as much water as possible is the most important step! If you skip this part, you will end up with a very watery Spinach Side Dish – well drained spinach means it can absorb the delicious flavors of the marinade better. Squeeze out as much excess water using your hands (you’ll be surprised how much comes out) but be gentle to avoid damaging the leaves.
Alternative Vegetables
If you can’t find spinach or want to try a different vegetable, try making Spicy Korean Spinach Side Dish with these vegetables:
- Baby bok choy
- Arugula
- Kale
Storage Tips
Store your Spicy Korean Spinach Side Dish in an airtight container in the refrigerator for 3-4 days. This dish is usually eaten cold.
What to Eat with Spicy Korean Spinach Side Dish
If you are looking for a main dish to pair with Spicy Korean Spinach Side Dish, I would make my famous Korean Short Ribs (LA Galbi), Beef Bulgogi, or Spicy Pork Bulgogi! If you would rather eat a vegetarian option, you have to try my Korean Braised Tofu – it’s so flavorful, you won’t miss meat!
If you tried this Spicy Korean Spinach Side Dish or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Spicy Korean Spinach Side Dish
Ingredients
- 10 oz fresh spinach
- 2 tsp soy sauce
- 1 tsp sesame seeds
- 1 scallion, chopped
- 2 cloves garlic, minced
- 1/2 tbsp gochujang
- 1 tsp sugar
- 1/2 tsp sesame oil
- 1/2 tsp kosher salt, + 1 tbsp of salt to blanch spinach
- 1/4 tsp black pepper
Instructions
- Wash and trim the spinach of any excess stems and blanch in salted boiling water for 30 seconds.
- Once the spinach is wilted, transfer immediately to a bowl of ice water to shock and stop the cooking process.
- Squeeze and drain out as much water as possible from the spinach, then cut the spinach into 2" pieces. We want the spinach to be bite size.
- In a large bowl, add spinach with chopped scallion, soy sauce, minced garlic, sugar, gochujang, sesame oil, sesame seeds, and salt and pepper to taste. Mix thoroughly until completely combined. Let marinate for 10 minutes and enjoy!
Notes
- Start with fresh spinach. Look for vibrant green leaves without wilting or yellowing. The freshness of the spinach will significantly impact the dish’s taste and texture.
- Rinse the spinach leaves thoroughly under cold running water. Pay extra attention to rinsing away any dirt or sand from the leaves, especially around the stems.
- Trim the tough stems from the spinach leaves, leaving only the tender leaves. This not only improves the texture but also ensures even cooking during blanching.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a great twist to a classic banchan!
This is so easy, tasty, and delicious! It’s my favorite spinach recipe! This is great even without the gojuchang and sugar. @karla_chou
@cjeats I even got a bunch of crotchety old man to love this ((senior apts). Deliciously simple. @tnacasa2001
Spinach is one of our favorite vegetables ever…. make it spicy and we’re in heaven. This will definitely be a staple for us now that we’ve tried it!!
Make this weekly! I always have spinach in my fridge now.
Simple but delicious, it was a great side dish for the Korean bbq night we had at home!
Easiest way to make veggies taste so good
A recipe worth trying.
So delicious! Really love this easy side dish. Goes well with almost anything!