Savory and Refreshing Spinach Salad Recipe
Yeongjass Kitchen’s Spinach Salad: A Secret to Deliciously Seasoning Spinach
Try this sweet and delicious spinach salad! It’s seasoned perfectly to enhance the natural sweetness of the spinach, making it a delightful side dish.
Ingredients
- 1/3 bunch fresh spinach
- A pinch of coarse salt (for blanching)
- Cold water (for rinsing)
- 1/4 white part of a large green onion
- 1/2 Tbsp soy sauce for soup (Gukganjang)
- 3 cloves garlic
- A pinch of sesame seeds
- A little perilla oil
Cooking Instructions
Step 1
First, prepare the fresh spinach. Trim any yellow or wilted leaves and wash thoroughly under running water to remove any soil. Although we will rinse the spinach after blanching, I like to give it an initial rinse for extra cleanliness.
Step 2
Fill a pot with enough water to cover the spinach and add about 1/2 teaspoon of coarse salt. Boiling the spinach with coarse salt helps to maintain its vibrant green color.
Step 3
Once the water is boiling vigorously, add the washed spinach and blanch it very briefly. Overcooking will make the spinach mushy and diminish its flavor and texture. Aim to blanch for just 30 seconds to 1 minute.
Step 4
Quickly remove the blanched spinach and drain it in a colander. Then, rinse it under cold water 2-3 times. This will cool the spinach down and effectively remove any residual dirt or bitterness.
Step 5
Gently squeeze out excess water from the rinsed spinach with your hands. Be careful not to squeeze too hard, as this can break the spinach. It’s best to leave some moisture for a tender result. Place the squeezed spinach in a bowl and gently fluff it with chopsticks or your fingers to separate any clumps.
Step 6
Mince the 3 cloves of garlic. You can crush them with the side of a knife or finely chop them. Minced garlic will add a wonderful aroma and depth of flavor to the spinach salad.
Step 7
A special touch from Yeongjass Kitchen’s recipe is the addition of green onions. For this recipe, we’ll use only the white part of a large green onion. Wash the white part thoroughly and then thinly slice it lengthwise into bite-sized pieces. This will add a delightful crunch.
Step 8
Add the prepared spinach, sliced white part of the green onion, and minced garlic to the bowl. Pour in 1/2 tablespoon of soy sauce for soup (Gukganjang). Taste and add more if needed. For an extra boost of umami, I added a tiny bit of tuna extract.
Step 9
Finally, sprinkle generously with sesame seeds and gently toss with your hands to combine the ingredients. Mix gently to ensure the seasoning is evenly distributed. Once the taste is perfect, drizzle with perilla oil for a fragrant finish. If you don’t have perilla oil, sesame oil works wonderfully too.
Step 10
Voila! Your delicious spinach salad is ready. You might worry about the slight pungent taste of the green onion whites at first, but the blanching and seasoning process mellows it out, creating a fantastic combination with the spinach. The crispness of the green onion, the tenderness of the spinach, and the fragrant aroma of perilla oil come together to create a truly irresistible side dish that pairs perfectly with rice. Enjoy your meal!
