Crisp and Sweet Seasoned Spinach
How to Make Delicious and Crunchy Seasoned Spinach: Secrets Revealed!
A must-have for holiday tables, this nutritious seasoned spinach is a delightful dish! Using a fresh bunch of spinach, easily create a crisp and flavorful side at home. Enjoy the perfect harmony of sweet, seasonal spinach, savory sesame oil, and toasted sesame seeds. Even if spinach is a bit pricey, it’s well worth the effort to make this recipe that will disappear quickly from your table, making it a true ‘rice thief’!
Main Ingredients- 1 bunch fresh spinach
- 1 stalk scallion whites or green onion (optional, for added aroma)
Seasoning- A pinch of coarse sea salt (for blanching spinach)
- 1 Tbsp soup soy sauce (or 1 Tbsp fish sauce)
- 0.5 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp whole sesame seeds or sesame powder (finely ground for extra nuttiness)
- A pinch of coarse sea salt (for blanching spinach)
- 1 Tbsp soup soy sauce (or 1 Tbsp fish sauce)
- 0.5 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp whole sesame seeds or sesame powder (finely ground for extra nuttiness)
Cooking Instructions
Step 1
First, prepare the spinach. You can gently scrape off the soil from the root ends with a knife and blanch it whole, or trim the roots if they seem dirty. Remove any wilted or yellow leaves. Wash the entire bunch thoroughly under running water multiple times to ensure all soil is removed.
Step 2
Fill a pot with plenty of water and bring it to a rolling boil. Add about 1 tablespoon of coarse sea salt to the boiling water. Adding salt helps to maintain the spinach’s vibrant green color and enhances its crisp texture.
Step 3
Carefully add the spinach to the boiling water, starting with the root ends. Immediately flip the spinach after adding it, and blanch for just 15 to 30 seconds. The exact cooking time can vary depending on the type of spinach and the heat of your stove. It’s crucial to watch the spinach rather than strictly adhering to the timer; blanch just until the spinach wilts slightly and turns a vibrant green. Be careful not to overcook, as this will make the spinach mushy.
Step 4
Once blanched, immediately remove the spinach from the hot water and plunge it into cold water or rinse it under running cold water to stop the cooking process. This helps keep the spinach crisp and preserves its bright green color. After it cools in the cold water for a moment, gently lift it out and squeeze out excess water.
Step 5
Cut the squeezed spinach into bite-sized pieces. Cutting it too small can affect the texture, so one or two cuts are usually sufficient. When squeezing out the water, don’t press too hard to avoid crushing the spinach; gently press it with both hands. Place the prepared spinach in a mixing bowl. (Tip: Using fish sauce instead of soup soy sauce can add a depth of umami flavor for a different taste experience.)
Step 6
Add the minced garlic and finely ground whole sesame seeds (sesame powder) to the bowl. Grinding whole sesame seeds yourself will result in a much richer, nuttier flavor compared to pre-ground sesame powder. (You can also mix whole and ground sesame seeds if you prefer.)
Step 7
Finally, drizzle in the sesame oil (or perilla oil) and gently toss everything together until well combined. Your delicious seasoned spinach is now ready! (Note: For ancestral or ritualistic offerings, it’s customary to omit garlic and scallions, seasoning the spinach simply with soup soy sauce or salt for a clean flavor.)
Step 8
Transfer the seasoned spinach to a serving dish and sprinkle with a few whole sesame seeds for garnish. Despite its price, the delicious flavor of this spinach makes it a worthwhile dish that disappears quickly from the table – it’s truly a ‘rice thief’! Enjoy its crisp texture and sweet taste.
Step 9
This seasoned spinach is one of the traditional ‘three-color’ side dishes often served during Korean holidays, adding both visual appeal and delicious flavor to the meal.
Step 10
Seasoned spinach is a wonderfully simple dish to make, as long as you get the blanching step just right!
