Spicy and Sweet Seasoned Spinach (Gochujang Style)
Easy and Delicious Spinach Side Dish: How to Make Gochujang Seasoned Spinach
You can create two different styles of seasoned spinach from just one bunch! Today’s recipe will guide you through making a delicious, spicy, and sweet seasoned spinach with gochujang, a favorite among Koreans. I tend to cook with less salt, so please taste and adjust seasoning (like salt or gochujang) as needed. Enjoy this versatile spinach dish!
Ingredients for Spicy and Sweet Gochujang Spinach- 200g fresh spinach
- 0.5 Tbsp gochujang (Korean chili paste, adjust to taste)
- 1 Tbsp sesame oil
- 0.5 Tbsp oligosaccharide (or corn syrup)
- A pinch of sesame seeds
- 0.5 Tbsp minced garlic
For Blanching Spinach- 1.3 liters water
- 0.5 Tbsp coarse salt
- 1.3 liters water
- 0.5 Tbsp coarse salt
Cooking Instructions
Step 1
▶ Prepare the Spinach: Carefully trim the root end of the spinach with a knife. This helps separate the leaves easily. Remove any wilted or damaged leaves. You should have about 200g of prepared spinach.
Step 2
▶ Wash the Spinach: Fill a large bowl with enough water to cover the spinach. Gently swish the spinach leaves in the water with your hands, changing the water 3-4 times until all dirt and grit are removed. Drain the spinach in a colander.
Step 3
▶ Blanch the Spinach: In a pot, bring 1.3 liters of water and 0.5 Tbsp of coarse salt to a rolling boil over high heat. Once the water is boiling vigorously, add the spinach and stir gently with chopsticks for just 15 to 30 seconds. (Important: Do not over-blanch, as it will make the spinach mushy. Adjust the time based on the amount and thickness of your spinach!)
Step 4
▶ Rinse with Cold Water: Immediately after blanching, drain the spinach into a colander and rinse thoroughly under cold running water. Gently toss the spinach while rinsing to cool it down quickly. This step helps maintain its vibrant green color and a crisp texture.
Step 5
▶ Squeeze and Loosen: Gently squeeze out excess water from the spinach with your hands. Avoid squeezing it too dry; a little moisture remaining will result in a softer, more tender seasoned spinach. Place the spinach in a bowl and gently loosen any clumps with your fingers.
Step 6
▶ Season and Mix: Add 0.5 Tbsp gochujang, 1 Tbsp sesame oil, 0.5 Tbsp minced garlic, and 0.5 Tbsp oligosaccharide to the bowl. Gently mix everything together with your hands, making sure to break up any clumps of spinach as you go, so the seasoning is evenly distributed.
Step 7
▶ Taste and Adjust: Taste the seasoned spinach. If it needs more saltiness, add a tiny bit more gochujang or salt. If it’s not sweet enough, add a little more oligosaccharide to suit your preference. (Tip: Gochujang brands vary in saltiness, so start with the recommended amount and adjust gradually after tasting.)
Step 8
▶ Garnish and Serve: Finally, sprinkle a generous amount of sesame seeds over the spinach for a fragrant finish. Give it one last gentle mix. Your delicious Gochujang Seasoned Spinach is ready! It makes a perfect side dish for rice. ^^
