Sweet Spinach Salad with Spring Flavors
How to Make Delicious Spinach Salad with Seasonal Seaside Spinach
As winter approaches, the sweet-rooted ‘Seomcho’ or ‘Pohangcho’ spinach, a special type of winter spinach, begins to appear. This winter spinach salad is incredibly flavorful even with minimal seasoning. Let’s make a delicious spinach salad together!
Main Ingredients- 1 bunch fresh spinach (approx. 600g)
Seasoning Ingredients- 1 Tbsp soup soy sauce
- 1 Tbsp regular soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp perilla oil
- 1/2 Tbsp minced garlic
- Salt to taste
- 1 Tbsp soup soy sauce
- 1 Tbsp regular soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp perilla oil
- 1/2 Tbsp minced garlic
- Salt to taste
Cooking Instructions
Step 1
Prepare one bunch of fresh spinach. First, trim the root ends of the spinach, remove any dirt, and wash it thoroughly under running water multiple times to get rid of all soil and impurities. It’s crucial to wash meticulously, ensuring no dirt remains, especially around the roots.
Step 2
Fill a large pot with plenty of water and bring it to a rolling boil over high heat. Once the water is boiling vigorously, add 1 tablespoon of salt. This step helps the spinach blanch to a vibrant green color.
Step 3
Carefully place the well-washed spinach into the boiling water, starting with the root ends. Since the roots take slightly longer to cook, putting them in first and waiting for about 10 seconds will ensure even cooking.
Step 4
Once the roots have had a head start, submerge the entire bunch of spinach and gently turn it over in the water. Blanch it for only about 20 seconds, just until it wilts slightly. The key is to avoid overcooking to maintain a crisp texture. Turn off the heat just as the water is about to re-boil.
Step 5
Immediately after blanching, transfer the spinach to cold running water to rinse and cool it down. This shock in cold water helps to preserve its bright green color and retain its crispness.
Step 6
Now, gently squeeze the water out of the spinach. Avoid squeezing too hard, as this can crush the delicate leaves. Lightly press the spinach to remove excess water, ensuring it remains slightly moist. A little moisture left in the spinach will help it absorb the seasoning better later.
Step 7
To prepare the spinach for seasoning, gently tear the strands by hand. Grip the spinach strands a few times and lightly pull them apart. This method helps to maintain the tender texture of the spinach.
Step 8
Next, cut the torn spinach in half. This creates bite-sized pieces that are perfect for mixing with the seasoning. Avoid cutting it too finely to preserve the texture.
Step 9
Now it’s time to add the delicious seasonings. Combine all the prepared seasoning ingredients: 1 tablespoon of soup soy sauce, 1 tablespoon of regular soy sauce, 1 tablespoon of rich sesame oil, 1 tablespoon of fragrant perilla oil, and 1/2 tablespoon of minced garlic. (Sesame seeds were not listed in the original recipe but can be added for extra flavor if desired.)
Step 10
Gently toss and mix the spinach with the seasoning using your hands, ensuring the seasoning is evenly distributed. Taste the mixture and adjust the seasoning with salt if needed. Spinach tends to become less salty as it sits due to its natural moisture, so it’s best to season it slightly on the saltier side initially. Your delicious spinach salad is now ready!
