Super Simple Seasoned Spinach Recipe
Crisp and Delicious Super Simple Seasoned Spinach
I originally planned to make a rice bowl dish for my husband, but due to unexpected ingredient issues, I ended up making this simple yet delicious seasoned spinach instead. It’s a fantastic side dish that pairs well with rice and complements any meal.
Main Ingredients
- 1 bunch fresh spinach (approx. 300-400g)
Seasoning Ingredients
- 1/2 Tbsp soy sauce (use Guk-ganjang or regular soy sauce)
- 1/2 Tbsp plum extract (adds sweetness and depth)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 tsp sesame seeds (whole or crushed, for texture and nuttiness)
- 1/2 Tbsp soy sauce (use Guk-ganjang or regular soy sauce)
- 1/2 Tbsp plum extract (adds sweetness and depth)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 tsp sesame seeds (whole or crushed, for texture and nuttiness)
Cooking Instructions
Step 1
Prepare the spinach: Remove any yellow or wilted leaves from the spinach. Wash the root ends thoroughly to remove any dirt. The roots are nutritious, so it’s fine to keep them. You can trim off just the very bottom ends if they look dirty, or if you prefer a neater appearance, trim them slightly.
Step 2
Blanch the spinach: Fill a wide pan with plenty of water and add a pinch of salt (about 1/2 tsp per liter of water). Bring it to a rolling boil. Using a pan instead of a deep pot allows the spinach to blanch evenly and makes it easier to manage the water level.
Step 3
Briefly blanch: Once the water is boiling, turn off the heat. Submerge the entire bunch of spinach in the hot water for just about 15-20 seconds, then immediately remove it. Be careful not to overcook, as it will become mushy and lose its texture. Blanching just until the leaves are slightly tender is key to achieving a crisp result when seasoned.
Step 4
Rinse in cold water: Immediately transfer the blanched spinach to a bowl of cold water and rinse it several times to cool it down and remove any residual heat. This helps maintain the vibrant green color and preserves the crispness. The stems might seem stiff, but they are properly cooked.
Step 5
Squeeze out excess water: Gather the spinach with both hands and gently squeeze out as much water as possible. Excess water will dilute the seasoning and prevent the flavors from melding properly, so thorough squeezing is essential.
Step 6
Season and mix: Place the squeezed spinach in a mixing bowl. Add the soy sauce, plum extract, sesame oil, and sesame seeds. Gently toss and mix the ingredients with your hands until everything is evenly distributed. Avoid overmixing, which can make the spinach mushy. Aim for a light, feathery toss.
Step 7
Serve: Taste the seasoned spinach and adjust seasoning if necessary. Add a little more soy sauce if you prefer it saltier, or a touch more plum extract for extra sweetness. Transfer the seasoned spinach to a serving dish. This simple yet delicious side dish is perfect to enjoy with a bowl of warm rice.
