Spicy Korean Spinach Side Dish

5 from 9 votes

Spicy Korean Spinach Side Dish

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 and goes great with all of our favorite Asian meals!

Prep Time5

Cook Time10

Course: Side Dish

Cuisine: Korean

Servings:

Author: Chris Joe

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

KEY TIPS:

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 Spicy Korean 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 like baby bok choy, arugula, or 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.

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