Spinach Banchan (시금치나물)

5 mins
Serves 2
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Directions

  1. 1Boil water with salt in a pot.
  2. 2Add spinach and blanch for 20 seconds until it shrinks and turns bright green.
  3. 3Immediately transfer the blanched spinach into an ice bath to stop the cooking process.
  4. 4Strain the spinach and gently wring out excess water with your hands.
  5. 5Place the spinach in a bowl.
  6. 6Add sesame oil, soy sauce, minced garlic, green onions, gochugaru, sesame seeds, and salt to taste.
  7. 7Mix well with your hands until all ingredients are evenly combined.

Ingredients

  • 2 boxes spinach
  • 2 tsp sesame oil
  • 2 tsp soy sauce
  • 2 cloves minced garlic
  • green onions
  • gochugaru
  • sesame seeds
  • 1 pinch salt

Equipment

potbowlstrainer

Tips

  • This dish is traditionally made with regular spinach, not baby spinach, but both can be used.
  • It lasts in the fridge for up to 4 days and is best served chilled.
  • A good rule of thumb for portions is one bag or box of spinach per person.