Community Pick
Sesame Spinach
"A popular Korean side dish. Also used in dishes like japchae (noodles) and babimbap (rice mixed with red pepper paste and veggies)"
photo by Leslie
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 453.59 g fresh spinach
- 44.37 ml soy sauce
- 29.58 ml sesame oil
- 14.79-29.58 ml sesame seeds
- 1 green onion, chopped/minced
- 2 clove garlic, crushed
- 14.79 ml sugar
- 0.25 ml pepper
directions
- Bring pot of lightly salted water to boil.
- Add spinach, remove as soon as leaves turn bright green (will shrink significantly).
- Immediately rinse with cold water.
- Drain and squeeze out as much water as possible (best to grab handful and squeeze like a ball) Place spinach in bowl with sauce mixture and toss well.
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Reviews
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We loved this! What a nice change from my normal way of fixing spinach. Low sodium soy sauce works fine and even frozen spinach (thawed and squeezed dry) works great too! -
When she says one POUND of spinach, she isn't kidding. If you're going the baby spinach route, like I did, purchase a bit more than what you think is a pound. It cooks down,and you'll want A LOT of this. Tasted exactly like the banchan you get at any korean bbq in k-town, los angeles. PERFECT! -
Excellent! I washed the spinach and stir-fried it, without oil, in my wok with just the residual water on the leaves to steam/stir-fry them. I drained the water by tipping the wok over the sink and using the back of a wooden spoon to press the leaves. Also, I left out the garlic and onions and decreased the sesame oil to 1 tsp. (a little of that goes a long way for our tastes). This was SO good....my husband says it reminds him of one of his favorite Japanese dishes, Goma Ae (a good thing). Thanks for posting this recipe jelisa, it's a new favorite for us. -
Jelisa, girl, this was GOOD! As I ate, I kept thinking of different ways to eat the sauce. It would be really good with eggrolls instead of Duck Sauce or plain soy sauce. Or those Pan Fried dumplings. Or as a marinade for chicken. The possiblities are endless! I even thought about adding a little bit of minced ginger, YUM! Thanks for posting this. My tummy is full and my mind is working overtime! -
Delicious. For some odd reason I wasn't in the mood for garlic, so I left it out. I'll be making this again: its quick and easy, and just a great summer dish. I like that it's not served hot. There was a LOT of sauce. After the spinach sat in it for a little while, I fished it out before I served it.
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Tweaks
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Great recipe! I recommend using a white onion and frying it until browned in canola oil, then adding garlic and stirring until browned. Also, you can just saute in the spinach instead of putting it in boiling water.
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Hi Jelisa! We, especially our Korean homestay student, quite liked this recipe! The only complaint we all had was that it was a little too salty for our tastes. The second time I made it, I substituted 1T of water for 1T of the soy sauce...much better! We have had it as a side vegetable with a meal and I have also made it to go in Bi Bim Bap ... excellent! -
This is great. I don't think that you can go wrong with the combination of soy, sesame and garlic. We do make one small change - instead of black pepper we use red pepper flakes.
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Excellent, DH said it was exactly like what he had in Korea. I steamed the spinach instead of blanching it, less water to squeeze out.
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Jelisa, girl, this was GOOD! As I ate, I kept thinking of different ways to eat the sauce. It would be really good with eggrolls instead of Duck Sauce or plain soy sauce. Or those Pan Fried dumplings. Or as a marinade for chicken. The possiblities are endless! I even thought about adding a little bit of minced ginger, YUM! Thanks for posting this. My tummy is full and my mind is working overtime!
RECIPE SUBMITTED BY
J e l i s a
United States
