Spicy & Sweet Spinach Salad with Gochujang
How to Make Spicy & Sweet Spinach Salad with Gochujang
Winter is the peak season for the sweetest spinach! My mother sent me some special ‘Seomcho’ (island spinach), and I initially enjoyed it simply blanched with salt and sesame oil – it was incredibly sweet and delicious. With a remaining bunch, I wondered how to use it. While often paired with doenjang (soybean paste), I decided to try a gochujang (Korean chili paste) dressing this time. To my surprise, it turned out wonderfully! This dish offers a delightful blend of spicy and sweet flavors, making it a fantastic side dish for any meal.
Ingredients- 1 bunch Seomcho (or spinach, approx. 200-250g)
- 3 stalks scallions (green onions)
- 1 Tbsp coarse salt (for blanching)
Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Soy Sauce (or Guk-ganjang, Korean soup soy sauce)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Soy Sauce (or Guk-ganjang, Korean soup soy sauce)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Carefully wash the fresh Seomcho multiple times under running water to remove any dirt or debris. Gently shake off excess water. Ensure the roots are thoroughly cleaned as they can hold soil.
Step 2
Trim and wash the scallions. Finely chop them into small pieces, about 0.5 cm thick. These will be added to the dressing and contribute a pleasant aromatic flavor.
Step 3
Bring a pot of water to a rolling boil. Add 1 tablespoon of coarse salt to the boiling water. Submerge the prepared Seomcho and blanch for just 1 to 1.5 minutes over high heat. Seomcho cooks very quickly; overcooking will make it mushy. Remove it as soon as the color becomes vibrant.
Step 4
Immediately rinse the blanched Seomcho under cold running water to stop the cooking process and maintain its crisp texture. Once cooled, gently squeeze out as much water as possible. Press firmly but carefully to avoid mashing the spinach, ensuring it’s well-drained for the seasoning to adhere properly.
Step 5
In a mixing bowl, combine 1 Tbsp Gochujang, 1/2 Tbsp soy sauce, 1 Tbsp sesame oil, and the chopped scallions. Mix these seasoning ingredients well. Add the well-drained blanched Seomcho to the bowl. Gently toss and mix the spinach with the seasoning using your hands, ensuring every strand is coated. The key is to mix gently so as not to break the spinach.
Step 6
Arrange the seasoned Seomcho salad on a serving plate. Sprinkle with 1 Tbsp of toasted sesame seeds for an extra nutty aroma and appealing look. Enjoy this delicious dish with a bowl of warm rice!
