Spinach Banchan (시금치나물)
Directions
- 1Boil water with salt in a pot.
- 2Add spinach and blanch for 20 seconds until it shrinks and turns bright green.
- 3Immediately transfer the blanched spinach into an ice bath to stop the cooking process.
- 4Strain the spinach and gently wring out excess water with your hands.
- 5Place the spinach in a bowl.
- 6Add sesame oil, soy sauce, minced garlic, green onions, gochugaru, sesame seeds, and salt to taste.
- 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.
Related recipes
Korean Smashed Cucumber Salad (Oi Tang Tang I)
Korean · Side
Kimchi
Korean · Side
Grandpa’s Korean marinated pickled radishes
Korean · Side
Garlic Bok Choy
Korean · Side
Cucumber Kimchi (오이김치)
Korean · Side
Global Vegetable Kimchi Assortment
Korean · Side
Sausage Banchan (Korean Sausage Side Dish)
Korean · Side
Potato Banchan
Korean · Side
Shikamchi Namul
Korean · Side5m
Spicy Potato Noodles
Korean · Side
Potato Banchan (Gamja Jorim)
Korean · Side
Korean sesame garlic spinach
Korean · Side