Craving a vibrant and healthy salad that's ready in a flash? Look no further than this incredibly quick and easy Korean spinach salad! Packed with fresh spinach, a delightful sesame-soy dressing, and a touch of garlic for a savory punch, this recipe is perfect for a light lunch, a side dish, or even a satisfying snack. Forget lengthy prep times and complicated instructions; this recipe delivers maximum flavor with minimal effort, making it ideal for even the busiest weeknights. The unique blend of sweet, savory, and slightly spicy elements creates a flavor profile that's both refreshing and addictive.
This surprisingly simple Korean spinach salad is a testament to the power of fresh ingredients and a perfectly balanced dressing. The combination of textures – tender spinach, crunchy sesame seeds – adds another layer of enjoyment. Ready to experience the deliciousness for yourself? Let's dive into the step-by-step instructions and create this flavorful Korean Spinach Salad together!
Tools Needed
- Pot
- Bowl
- Pan
- Sieve
Ingredients
- Baby Spinach: 200g
- Frozen Garlic
- Sesame Oil: 1-2 tablespoons
- Soy Sauce: 1 tablespoon + more to taste
- Salt: A pinch
- Green Onions (spring onions)
- Optional: Korean Chili Sauce
Step-by-Step Instructions
Step 1. Prepare the Spinach
- Clean and wash the baby spinach.
- Boil water in a pot and add salt.
- Blanch the spinach in boiling water for 30 seconds.
- Immediately transfer the spinach to ice-cold water to maintain its color and crispness.
- After 30 seconds in ice water, drain the spinach in a sieve.
Step 2. Sauté Garlic and Make Sauce
- Heat a pan with sesame oil. Add chopped garlic and saute briefly until fragrant (do not brown).
- In a bowl, combine soy sauce, a pinch of salt, and sesame seeds. Mix well.
Step 3. Combine and Season
- Add the drained spinach to the pan with the sauteed garlic. Gently toss with the sauce.
- Add optional Korean chili sauce, green onions, and more soy sauce to taste.
Step 4. Serve
- Mix everything thoroughly.
Read more: Easy Korean Cucumber Kimchi (Oi Sobagi) Recipe
Tips
- If using fresh garlic, 1-2 cloves will suffice.
- It's better to add soy sauce gradually to adjust the taste.
- This salad is best served fresh but can be stored in the fridge for a short time.
Nutrition
- Calories: 150-200
- Fat: 12-16g
- Carbs: 5-7g
- Protein: 2-3g
FAQs
1. Can I use baby spinach instead of regular spinach?
Absolutely! Baby spinach works perfectly in this recipe. It's already tender, so you may want to slightly reduce the blanching time.
2. What can I substitute for sesame oil?
While sesame oil is key for the flavor, you could try a mild vegetable oil in a pinch. However, the flavor will be noticeably different.
3. Can I make this salad ahead of time?
It's best enjoyed fresh, but you can prepare the dressing and blanch the spinach a few hours in advance. Store them separately and combine just before serving to prevent the spinach from wilting.
This quick and easy Korean spinach salad is a perfect example of how simple ingredients can create a complex and satisfying dish. Its vibrant flavors and refreshing taste make it a fantastic addition to any meal, and its speedy preparation time means you can enjoy it whenever a healthy and delicious craving strikes. So, go ahead and treat yourself to this delightful salad – you won't regret it!