Spicy and Sweet Spinach Salad with Gochujang Dressing
How to Make Delicious Seasoned Spinach with Gochujang
It’s the perfect season for fresh, delicious spinach! While a basic spinach salad is wonderful, this version with a gochujang-based dressing offers a delightful spicy and sweet flavor. It’s a great way to enjoy the season’s bounty. ^
Ingredients
- 250g fresh spinach
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1 Tbsp plum extract (or honey/sugar)
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp toasted perilla seed powder (deulkkaetgaru)
Cooking Instructions
Step 1
First, clean the spinach thoroughly, removing any dirt. Trim off the very end of the root. If your spinach is large or has tough roots, you can make a cross-shaped cut at the base to help it absorb seasoning better and become more tender. If the stems are particularly thick, it’s a good idea to chop them into smaller pieces. This preparation ensures a more enjoyable spinach side dish.
Step 2
Fill a wide pot with plenty of water and bring it to a rolling boil over high heat. Once the water is bubbling vigorously and foam appears, turn off the gas burner. This step helps prevent the spinach from becoming overly soft and maintains its crisp texture.
Step 3
Add the prepared spinach to the hot water. Delicate leafy greens like spinach cook very quickly. After turning off the heat, wait for about 4 seconds before draining the spinach. This short blanching time will result in a spinach side dish with a pleasant crunch and natural sweetness.
Step 4
Gently toss the spinach with a ladle or chopsticks while it’s in the hot water. This ensures that all parts of the spinach are evenly blanched and tenderized. The leaves will wilt nicely without overcooking.
Step 5
Immediately transfer the blanched spinach to cold water to stop the cooking process and cool it down. Once cooled, lift the spinach from the water and gently squeeze out excess water with your hands. Be careful not to squeeze too hard, as this can diminish the spinach’s flavor.
Step 6
Place the squeezed spinach in a mixing bowl. Add all the seasoning ingredients: 1 tablespoon of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of plum extract, 1 tablespoon of minced garlic, 1 tablespoon of perilla oil, and 1 tablespoon of toasted perilla seed powder.
Step 7
Gently mix the spinach with the dressing using your hands. Massage the ingredients together lightly until the seasoning is evenly distributed throughout the spinach. This delicious spicy and sweet gochujang seasoned spinach is a perfect accompaniment to any meal.
Step 8
If you prefer a milder, more traditional spinach namul (seasoned vegetable side dish) without the spicy kick, you can adjust the seasonings. Simply add a pinch of salt, 1 tablespoon of perilla oil, and 1 tablespoon of toasted perilla seed powder, then gently mix. This will create a clean and simple version of seasoned spinach.
