This Korean Spinach Side Dish is seasoned with sesame oil, garlic and soy sauce. A simple spinach recipe that takes less than 10 minutes to make with incredible flavour. Vegan + Gluten free option!
- 1 bunch spinach, stems discarded (300g)
- 1 tbsp soy sauce
- ½ tbsp sesame oil
- 1–2 garlic cloves, finely minced
- 1/2 tbsp sesame seeds
- pinch of salt
- Cut the stems of the spinach off and rinse thoroughly. Bring a large pot of water to a boil and blanche the spinach for 40-60 seconds (until the stems are no longer tough). If using baby spinach, blanch for around 30-50 seconds.
- Quickly drain the spinach into a colander and rinse with cold water to stop the cooking process. Squeeze out as much excess liquid from the spinach, then cut the ball of spinach in half.
- Combine the rest of the ingredients together into a bowl and whisk until combined. Using your hands, mix the spinach with the prepared sauce.
- Transfer to serving bowl and enjoy!
- Garlic: Start with 1 garlic clove. I tend to use 2 because my family and I love the spicy flavour of garlic.
- Gluten free option: Use gluten-free soy sauce/tamari.
- Storage: Place in a air tight container in the fridge for up to 2 days.
- Disclaimer: Nutritional values are a estimate based off the USDA data base for produce and food products.
- Category: Sides
- Method: Stove top
- Cuisine: Korean
- Serving Size: 1 serving
- Calories: 86
- Sugar: 0.7
- Sodium: 557.6mg
- Fat: 5.5
- Saturated Fat: 0.8
- Unsaturated Fat: 4.2
- Trans Fat: 0
- Carbohydrates: 6.6
- Fiber: 3.7
- Protein: 5.5
- Cholesterol: 0
Keywords: seasoned korean spinach