Appetizer / Korean
Gochugaru Sesame Spinach Banchan
Tender spinach tossed with gochugaru, sesame, and garlic for a quick Korean-inspired side dish.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 10 minutes
- Cook
- 5 minutes
- Total
- 15 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains soy.
- Contains sesame.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Bring a pot of water to a boil and prepare an ice bath.
Blanch the spinach for 30 seconds, then transfer to the ice bath. Squeeze dry and roughly chop. Squeeze cooled spinach in small handfuls until water stops dripping; loosen the leaves again before adding dressing.
Whisk the sesame oil, tamari, rice vinegar, sugar, gochugaru, garlic, sesame seeds, and salt in a bowl.
Toss the spinach with the dressing until evenly coated.
Serve chilled or at room temperature.
0 of 5 steps complete
A little kitchen know-how
- Squeeze the spinach well so the dressing clings and doesn’t get watery.
- Adjust the gochugaru to taste for more or less heat.
- This banchan keeps for up to 48 hours refrigerated.
Make it yours & keep it well
Start with half the gochugaru for a milder side, then add more after tasting.
Storage: Keep perishable components covered in the fridge and use within 48 hours, or sooner if a product use-by date requires. Refrigerate in a covered container and stir before serving; drain liquid that gathers at the bottom.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
90 kcal · Protein 3 g · Carbohydrates 7 g · Fat 6 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I use frozen spinach?
Yes—thaw fully, squeeze dry, and reduce the salt slightly.
How spicy is this?
It’s mild; start with 1/2 teaspoon gochugaru for a gentler heat.
Why is the dressing disappearing?
Wet spinach dilutes it. Squeeze thoroughly and separate compressed leaves so the seasoning reaches the whole batch.
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