Spicy Korean Spinach Side Dish
September 5, 2023
Appetizers Korean Recipes Sides Vegetables Vegetarian
This Spicy Korean Spinach Side Dish is a delicious and easy way to incorporate more vegetables into our meals! It’s super quick to make (on the table in under 15 minutes!) and goes great with all of our favorite Asian meals!
Watch the Spicy Korean Spinach Side Dish Recipe Video Below!
Ingredients for Spicy Korean Spinach Side Dish
This Spicy Korean Spinach Side Dish recipe is a perfect side to go with just about anything! Here is what you’ll need for the recipe:
- 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
Tips for Spicy Korean Spinach Side Dish:
- 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.
- 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.
- Drain the spinach thoroughly after blanching and ice-water bath. Squeeze out excess water using your hands, but be gentle to avoid damaging the leaves. Well-drained spinach will absorb the flavors of the seasoning better.
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INGREDIENTS TIPS
SPINACH
I like to use whole spinach, as the stems are actually my favorite part! If you can’t find whole spinach, it is definitely OK to use the bagged spinach commonly found in grocery stores.
RECIPE TIPS
SQUEEZE!
THIS is the most important step! You want to drain as much water from the spinach as possible after blanching and the ice bath. If you skip this part, you will end up with a watery dish! Squeeze as much water as possible – you’ll be surprised how much comes out!
MARINATE
Let the spinach marinate for at least 10-15 minutes before serving. The flavors will meld with a little time and make the dish even more delicious!
STORAGE
You can store these in an airtight container for up to one week in the refrigerator!
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!