Explore this recipe
Required Equipment
- Large pot
- Mixing bowl
- Colander
Utilized Devices
Cooking Techniques
- blanching
- tossing
Ingredients
- 280 gBaby spinach
- 15 mlToasted sesame oil
- 15 mlGluten-free tamari
- 15 mlRice vinegar
- 4 gSugar
- 3 gGochugaru
- 3 gGarlic — grated
- 9 gToasted sesame seeds
- 1 gKosher salt
Instructions
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.
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.
Chef Tips
- ⭐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 3 days refrigerated.
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Nutritional Highlights
- ✓Spinach delivers iron and folate
- ✓Quick Korean side dish with minimal prep
- ✓Naturally gluten-free with tamari
Dietary Notes
Compliant With
Allergens
- Contains soy (tamari)
- Contains sesame
FAQ
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.
Nutrition
| Calories | 90 |
| Protein | 3 g |
| Carbs | 7 g |
| Fat | 6 g |