Spicy & Sweet Gochujang Seasoned Spinach
How to Make Delicious Gochujang Spinach Salad: A Simple Recipe
Leftover spinach from making spinach shrimp pasta? Wondering what to make with it? A simple spinach salad seasoned with gochujang is the perfect solution! It’s wonderfully flavorful and easy to whip up with just a bit of gochujang, creating a delicious and versatile side dish that pairs perfectly with rice or can be enjoyed as a light appetizer. This recipe transforms simple spinach into a vibrant dish bursting with savory, spicy, and slightly sweet notes.
Main Ingredients- 160g fresh spinach
- 1/2 Tbsp coarse sea salt (for blanching)
Spicy & Sweet Gochujang Dressing- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar (adjust to taste)
- 1 Tbsp tuna extract (for umami)
- 1.5 Tbsp perilla oil (for nutty flavor)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp dried garlic powder (optional, for extra garlic flavor)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar (adjust to taste)
- 1 Tbsp tuna extract (for umami)
- 1.5 Tbsp perilla oil (for nutty flavor)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp dried garlic powder (optional, for extra garlic flavor)
Cooking Instructions
Step 1
First, thoroughly wash the spinach under running water, ensuring all dirt is removed from the roots. Gently shake the roots to loosen any remaining soil. Trim off any wilted leaves or blemishes. Then, neatly trim off the tough bottom ends of the spinach stalks.
Step 2
Next, prepare a pot for blanching the spinach. Fill the pot with plenty of water and bring it to a boil over high heat. Once the water is vigorously boiling, add the coarse sea salt. Adding salt helps to maintain the spinach’s vibrant green color and contributes to a crisp texture.
Step 3
Once the water is boiling, add all the prepared spinach to the pot and blanch for just 30 seconds. It’s crucial not to overcook the spinach, as it can become mushy and lose nutrients. Blanching for only 30 seconds preserves its fresh, crisp texture.
Step 4
Immediately after blanching, drain the spinach and plunge it into cold water to quickly cool it down. This step enhances the vibrant green color and maintains the crispness. After rinsing, gently squeeze out the excess water. For best results, wrap the spinach in a clean kitchen towel or paper towels and squeeze out as much water as possible; this ensures the dressing adheres well.
Step 5
In a bowl, combine 1 Tbsp of gochujang, 1.5 Tbsp of perilla oil for a rich, nutty aroma, 1 Tbsp of sugar for sweetness, 1 Tbsp of tuna extract for a savory depth, 1/2 Tbsp of minced garlic for a fresh, pungent kick, and optionally, 1/2 Tbsp of dried garlic powder if you desire a more intense garlic flavor. Whisk these ingredients together until well combined, creating a delicious gochujang dressing.
Step 6
Add the thoroughly squeezed spinach to the prepared gochujang dressing. Gently toss and mix the spinach with the dressing using your hands, ensuring every strand is evenly coated. Be careful not to overmix, as this can make the spinach mushy. Gently combine until the spinach is beautifully coated. This spicy and slightly sweet gochujang seasoned spinach is now ready to be served, promising to awaken your appetite!
