Sweet Spinach Salad with Winter Island Spinach
Bigeum Island Spinach Salad Recipe
Enjoy a crisp and sweet spinach salad made with precious Bigeum Island spinach, a winter delicacy sent from my in-laws. Experience the fresh aroma and savory flavor that fills your mouth.
Main Ingredients- Island Spinach (Winter Spinach) 500g
Seasoning Ingredients- 2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 tsp Sea Salt (adjust to taste)
- 2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 tsp Sea Salt (adjust to taste)
Cooking Instructions
Step 1
Every January, we get to enjoy Bigeum Island spinach, which grows under the winter snow and develops a wonderfully sweet flavor. This year, my in-laws kindly sent some again, so I’m excited to make a fresh and delicious spinach salad.
Step 2
First, prepare 500g of spinach. Trim the root ends of the spinach with a knife. The island spinach I received was already well-cleaned, so there wasn’t much trimming needed, but if yours has any dirt or tough parts, clean them off neatly.
Step 3
For larger spinach leaves, it’s best to cut them into bite-sized pieces. Use your knife to cut them into four sections, like the shape of a shovel. This helps the seasoning distribute evenly and makes the salad even tastier.
Step 4
If the spinach stems are particularly thick or long, you can cut them into six sections. Since this spinach was already prepped, all that’s needed is to cut it to a manageable size. Remove any yellowed leaves and trim off any excessively thick root ends.
Step 5
Bigeum Island spinach is known to have a lot of sand, so washing it thoroughly is crucial. Fill a large bowl with water, add the spinach, and gently swish it around to loosen any sand. Discard the sandy water and repeat this rinsing process two to three times, or until the water runs clear. Finally, give it a good rinse under running water.
Step 6
Now it’s time to blanch the spinach. Fill a pot halfway with water, add a pinch of salt to enhance the vibrant green color, and bring it to a rolling boil. Once the water is boiling vigorously, carefully add the washed spinach.
Step 7
After adding the spinach, wait for the water to return to a boil and the spinach to float to the surface. Then, immediately turn off the heat. I prefer my spinach with a bit of a crisp bite, so I only blanch it briefly, just enough to cook the roots. Be careful not to overcook it, or it can become mushy.
Step 8
Quickly transfer the blanched spinach to a colander and rinse it under cold running water to stop the cooking process and cool it down. Once cooled, gently squeeze out as much water as possible using both hands. Removing excess water is key to preventing a watery salad and ensuring the flavors meld well. You should end up with two clumps of spinach.
Step 9
Now, let’s make the delicious spinach salad! To the 500g of blanched spinach, add 1 teaspoon of fine sea salt, 2 tablespoons of sesame oil, and 1 tablespoon of toasted sesame seeds. You can adjust these seasoning amounts to your personal preference.
Step 10
This winter island spinach is naturally so sweet that even a small amount of sea salt is enough to bring out its deliciousness. In a clean bowl, combine the blanched spinach with the salt, sesame seeds, and sesame oil. Gently toss and mix until everything is well combined. Avoid over-mixing or squeezing too hard. Your flavorful spinach salad is almost ready!
Step 11
Arrange the beautifully seasoned spinach salad on a serving plate. You’ve now created a wonderfully sweet and fresh spinach salad that’s a perfect addition to any meal. Enjoy the taste of the season on your table!
