Korean Spinach Salad
A classic Korean side dish of blanched spinach tossed with garlic, sesame oil, and soy sauce, finished with toasted sesame seeds. Quick, healthy, and full of savory flavor.
- Total time
- 15 min
- Servings
- 4
- Calories
- 70
- Protein
- 3g
Ingredients
- 1 pound fresh spinach
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic
- 2 stalks scallions
- 1 tablespoon sesame seeds
- ½ teaspoon salt
Instructions
- 1
Bring a large pot of water to a boil. Add the 1 pound spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water to stop cooking.
- 2
Squeeze the spinach firmly to remove excess water, then roughly chop it into 2-inch pieces. Place in a large bowl.
- 3
Mince the 2 garlic cloves and thinly slice the 2 scallions. Add both to the bowl with the spinach.
- 4
In a small bowl, whisk together the 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1/2 teaspoon salt. Pour over the spinach mixture.
- 5
Toss everything until the spinach is evenly coated. Sprinkle with the 1 tablespoon sesame seeds and serve at room temperature or chilled.
Tools you’ll need
- Large pot
- Colander
- Large bowl
- Small bowl
- Knife
- Cutting board
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