Spicy & Sweet Pohang Spinach Salad
Seasonal Delicacy! A Crispy and Delicious Pohang Spinach Salad
It’s said that a bunch of spinach is perfect for a single meal. Pohang spinach, which is in season now, has a wonderfully pungent yet sweet flavor. Make a quick and easy delicious seasoned side dish with a fresh bunch of Pohang spinach. It’s a simple but foolproof side dish that’s perfect for any table. Here’s a recipe for Pohang spinach salad that you can season in various ways with gochujang, salt, or soy sauce.
Ingredients- 1 bunch Pohang spinach
- 1/3 Tbsp salt
- 1/2 Tbsp low-sodium fish sauce
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1/2 Tbsp sesame seeds
- A little chopped green onion
Cooking Instructions
Step 1
Fresh Pohang spinach is often already well-prepped, but make sure not to cut off the red root part; trim it gently instead. This red part adds sweetness and flavor to the spinach. After trimming, rinse the spinach thoroughly under running water to remove any dirt or debris. Lightly shake off excess water.
Step 2
Bring a large pot of water to a rolling boil. Once boiling, add about half a tablespoon of coarse salt. Submerge the prepared Pohang spinach in the boiling water. The key is to blanch it for only about 5 to 10 seconds after it’s submerged. Avoid over-blanching, as it can make the texture mushy. Immediately after blanching, rinse the spinach in cold water to stop the cooking process and cool it down.
Step 3
Drain the spinach well in a colander. Then, gently gather handfuls of the spinach and squeeze out as much water as possible. It’s important to remove excess moisture, as too much water can dilute the seasoning and make the salad taste bland.
Step 4
Place the squeezed spinach in a mixing bowl. Add the seasonings: 1/3 Tbsp salt, 1/2 Tbsp low-sodium fish sauce, 1/2 Tbsp minced garlic, 1 Tbsp sesame oil, and 1/2 Tbsp sesame seeds. Also, add a small amount of chopped green onion. Now, gently toss and mix the ingredients with your hands until the seasoning is evenly distributed throughout the spinach. Be tender while mixing to avoid bruising the spinach.
