Refreshing Spinach Salad with Persimmon
Fresh Spinach Salad with Persimmon: A Delicious and Easy Side Dish
This recipe features ‘seomcho’ spinach, a type of Korean spinach known for its sweetness and tender leaves, especially delicious during its peak season. Instead of boiling, we’ll make a fresh salad (‘geotjeori’) to enjoy the spinach’s natural crispness and flavor. Adding sliced persimmons introduces a delightful sweetness and texture contrast, making this dish both visually appealing and incredibly tasty. It’s a perfect, simple yet special side dish to brighten up any meal.
Ingredients- 1 bunch ‘Seomcho’ spinach (Korean baby spinach)
- 2 firm persimmons
Dressing- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Sugar
- 1 Tbsp Corn Syrup or Oligosaccharide
- 1 Tbsp Plum Extract (Maesil-cheong)
- 1 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 1 Tbsp Toasted Sesame Seeds (ground)
- 1/2 Tbsp Salted Shrimp (minced) or Fish Sauce (anchovy or sand lance)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Sugar
- 1 Tbsp Corn Syrup or Oligosaccharide
- 1 Tbsp Plum Extract (Maesil-cheong)
- 1 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 1 Tbsp Toasted Sesame Seeds (ground)
- 1/2 Tbsp Salted Shrimp (minced) or Fish Sauce (anchovy or sand lance)
Cooking Instructions
Step 1
First, let’s prepare the ‘seomcho’ spinach. This spinach variety typically has reddish roots and is smaller, with thicker leaves and a sweeter taste than regular spinach. Remove any wilted or damaged outer leaves. Gently scrape off any dirt from the root with a knife. If the roots are very thick, you can slice them in half lengthwise. Wash the spinach thoroughly in cold running water 3-4 times to ensure all dirt and grit are removed. Gently shake off excess water.
Step 2
Next, we’ll prepare the persimmons, which will add a lovely sweetness and texture. Choose firm persimmons that are not too soft. We’ll be slicing them thinly to mix with the spinach, similar to how you would prepare ‘mu-saengchae’ (radish salad). Peel the persimmons and remove the seeds.
Step 3
Here are the prepared spinach and persimmons, ready to be combined into a delicious salad.
Step 4
Slice the peeled persimmons thinly. Instead of julienning them (which can make them difficult to pick up with chopsticks), slicing them flat will better integrate them into the salad and retain their texture.
Step 5
Now, let’s make the dressing for our spinach salad. In a bowl, combine 2 Tbsp gochugaru, 2 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp corn syrup or oligosaccharide, 1 Tbsp plum extract, 1 Tbsp sesame oil, 1 Tbsp minced garlic, 1 Tbsp toasted sesame seeds, and 1/2 Tbsp minced salted shrimp or fish sauce. Mix everything thoroughly until well combined. You can adjust the amount of salted shrimp or fish sauce to your preference. You don’t need to add vinegar; the natural sweetness of the persimmon and the savory soy sauce provide a perfectly balanced flavor.
Step 6
Add the thinly sliced persimmons to the dressing bowl first. Gently toss them to coat them with the chili flakes, allowing them to absorb some color and flavor. It’s best to add the delicate spinach towards the end to avoid overmixing and making it mushy.
Step 7
Once the persimmons are lightly coated, add the washed and drained spinach to the bowl. Gently toss everything together using your fingertips. Be careful not to bruise the spinach; the key is to mix it lightly until just combined. This will ensure the spinach remains crisp and fresh. Your delicious and refreshing spinach salad with persimmon is now ready to be enjoyed!
