SIMPLY SEASONED KOREAN SPINACH SALAD
Easy Korean spinach salad recipe
Provided by Sue | My Korean Kitchen
Categories Side dishes
Time 15m
Number Of Ingredients 8
Steps:
- Trim the spinach roots (if any) and wash the spinach in cold water thoroughly.
- Boil the water in a pot/sauce pan for 5 to 7 mins. Add the salt (1 tsp). Once the water starts to boil, plunge the spinach into the pot and leave it for 30 seconds.
- Drain the boiled water away and run cold water on the spinach for 1-2 minutes.
- Squeeze the spinach to remove excess water.
- Cut the spinach into 2-3 pieces with a knife. (If you are using baby spinach, you can skip this step.)
- Add the seasoning sauce and mix well with your hands.
- Serve it on a plate and enjoy.
Nutrition Facts : Calories 48 kcal, Carbohydrate 2 g, Protein 1 g, Fat 3 g, Sodium 795 mg, Fiber 1 g, ServingSize 1 serving
RUSTIC KOREAN SPINACH
It is almost a standard thing to be served a plethora of side dishes whenever I visit a Korean restaurant, and most are more than happy to replenish them when...
Provided by Anita Jacobson
Categories Side Dish
Time 10m
Number Of Ingredients 6
Steps:
- Blanch spinach until wilted. Strain and gently squeeze the spinach to remove as much liquid as possible.
- Place spinach and the rest of the ingredients in a mixing bowl, gently mix with hands until the spinach is coated with the sauce. Serve immediately.
KOREAN SEASONED SPINACH
Lots of fresh spinach has been available here all winter from an organic farmer with a green house! Here's a Korean take on spinach called Sigumchi Namul, to be used as a side dish.
Provided by Carolyn Haas
Categories Vegetables
Time 15m
Number Of Ingredients 7
Steps:
- 1. Blanch the spinach in boiling water for 30 seconds. Remove the spinach quickly, place in colander and run cold water through it. Remove water by squeezing or use a salad spinner.
- 2. Mix the soy sauce, sesame oil, seeds, salt, garlic, and sugar together. Pour into the spinach and toss lightly until well mixed. Serve.
RUSTIC KOREAN SPINACH
Make and share this Rustic Korean Spinach recipe from Food.com.
Provided by PanNan
Categories Korean
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut off the tips of spinach and clean thoroughly.
- Boil a pot of water and blanch the spinach for 1 minute.
- Drain and rinse spinach under cold water and squeeze out the liquid.
- Separate the spinach strands in a mixing bowl and cut into a few sections if you prefer shorter length.
- Add the rest of the ingredients into the bowl. Using your finger tips (gloved if you prefer) smear the doenjang and gochujang pastes together to combine and then toss everything together as you gently massage around the spinach, so that every strand of spinach will get seasoned.
- Taste and adjust seasoning if desired.
Nutrition Facts : Calories 49.1, Fat 3.3, SaturatedFat 0.5, Sodium 67.4, Carbohydrate 3.7, Fiber 2.1, Sugar 0.4, Protein 2.7
KOREAN SPINACH
Provided by Molly O'Neill
Categories easy, lunch, quick, side dish
Time 10m
Yield About 2 cups
Number Of Ingredients 6
Steps:
- Bring a large kettle of salted water to a boil and have ready a large bowl of very cold water. Add the spinach to the boiling water and let cook for one minute.
- Immediately drain the spinach and immerse it in the cold water. When cool, drain again and gently dry it between several layers of paper towel.
- In a small bowl, mix together the remaining ingredients. Add the spinach and toss. Serve at room temperature along with barbecued meat.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 488 milligrams, Sugar 2 grams
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