Spicy and Sweet Gochujang Spinach Salad: A Flavorful Side Dish!
Gochujang Spinach Salad Recipe
Introducing a simple yet delicious, classic Korean side dish: Gochujang Spinach Salad. This recipe offers a magical blend of spicy and sweet seasonings that perfectly complement the fresh taste of spinach, making you want to finish a whole bowl of rice! It’s the perfect choice when you want to increase your vegetable intake or when your appetite is low!
Main Ingredients
- 300g fresh spinach (about one bunch)
- 0.5 Tbsp coarse salt (for blanching spinach)
Spicy & Sweet Dressing
- 1 Tbsp toasted sesame oil
- 1 Tbsp minced garlic
- 2 Tbsp Gochujang (Korean chili paste) (Using homemade gochujang adds more umami!)
- 1 Tbsp soy sauce (or regular soy sauce for umami)
- 1 Tbsp oligo syrup (can be substituted with sugar)
- 0.5 Tbsp red chili flakes (gochugaru) for a spicier kick
- 1 Tbsp plum extract (optional, but enhances flavor)
- 1 Tbsp toasted sesame seeds (crushed for better flavor)
- 1 Tbsp toasted sesame oil
- 1 Tbsp minced garlic
- 2 Tbsp Gochujang (Korean chili paste) (Using homemade gochujang adds more umami!)
- 1 Tbsp soy sauce (or regular soy sauce for umami)
- 1 Tbsp oligo syrup (can be substituted with sugar)
- 0.5 Tbsp red chili flakes (gochugaru) for a spicier kick
- 1 Tbsp plum extract (optional, but enhances flavor)
- 1 Tbsp toasted sesame seeds (crushed for better flavor)
Cooking Instructions
Step 1
First, bring about 1 liter of water to a rolling boil in a large pot over high heat. Using plenty of water ensures the spinach is blanched evenly and effectively.
Step 2
Once the water is boiling, add 0.5 tablespoon of coarse salt. Adding salt while blanching helps maintain the vibrant green color of the spinach and contributes to its crisp texture.
Step 3
While the water is boiling, prepare the spinach. Trim off any yellowed leaves or dirty root ends. The freshness of the spinach is crucial for its flavor.
Step 4
Cut the trimmed spinach in half. This makes it easier to mix with the seasoning later. Avoid cutting it too small, as it might become mushy.
Step 5
Rinse the prepared spinach thoroughly in cold water several times. It’s important to wash away any remaining dirt or grit.
Step 6
While waiting for the water to boil, let’s make the delicious dressing. In a small bowl, combine 1 Tbsp sesame oil, 1 Tbsp minced garlic, 2 Tbsp Gochujang, 1 Tbsp soy sauce, 1 Tbsp oligo syrup, 0.5 Tbsp gochugaru, 1 Tbsp plum extract, and 1 Tbsp toasted sesame seeds. Mix everything well. (You can adjust the sweetness or spiciness to your preference.)
Step 7
Now, carefully add the spinach to the boiling water and blanch for a very short time, about 30 seconds. Overcooking spinach can make it mushy and diminish its nutrients, so the key is to blanch it just until it wilts slightly.
Step 8
Immediately after blanching, transfer the spinach to cold water to cool it down. Then, gently squeeze out as much water as possible. If too much water remains, the seasoning will taste diluted.
Step 9
Place the squeezed spinach in a large bowl and add all the prepared spicy and sweet dressing. Gently mix and toss the spinach with the dressing until evenly coated. Your delicious Gochujang Spinach Salad is ready! Enjoy it with a warm bowl of rice.
