Spinach Seasoned with Gochujang and Vinegar
Delicious Summer Spinach Recipe! Spinach Salad with Spicy Gochujang Dressing
Winter spinach is naturally sweet, but summer spinach can sometimes be a bit bland. Revitalize the taste of milder summer spinach with this flavorful gochujang dressing! This recipe transforms ordinary spinach into a vibrant and delicious side dish perfect for any meal.
Main Ingredients- 250g fresh spinach
- A little bit of green onion (white parts preferred)
Blanching the Spinach- 1 liter water (enough to submerge spinach)
- 0.5 Tbsp coarse salt (or regular salt)
Spicy Gochujang Dressing- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp 2x concentrated apple vinegar (or regular vinegar)
- 0.5 Tbsp sesame oil
- 1 tsp sugar
- Generous amount of sesame seeds (whole or crushed)
- 1 liter water (enough to submerge spinach)
- 0.5 Tbsp coarse salt (or regular salt)
Spicy Gochujang Dressing- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp 2x concentrated apple vinegar (or regular vinegar)
- 0.5 Tbsp sesame oil
- 1 tsp sugar
- Generous amount of sesame seeds (whole or crushed)
Cooking Instructions
Step 1
Trim any yellow or wilted leaves from the spinach and trim the roots slightly with a knife. Gently rinse the spinach under running water, swirling the leaves to remove any dirt or debris. Rinsing 2-3 times will ensure it’s thoroughly clean.
Step 2
In a pot, bring 1 liter (about 4 cups) of water to a boil over high heat. Once the water is rapidly boiling, add the coarse salt and then carefully submerge the spinach. Blanch for approximately 30 seconds. Be careful not to overcook, as it will become mushy.
Step 3
Immediately after blanching, transfer the spinach to a bowl of cold water to quickly cool it down. Rinse the spinach in the cold water 2-3 times until the water runs clear. Gently squeeze out the excess water by pressing lightly. Avoid squeezing too hard, which can bruise the spinach. Aim to remove about 80% of the water.
Step 4
Cut the drained spinach into about three equal portions for easier handling and mixing.
Step 5
Finely chop the green onion, focusing on the white parts. Lightly mincing it with the back of a knife will enhance its aroma and help it blend better with the dressing. You can adjust the amount or omit it according to your preference.
Step 6
In a small bowl, combine the gochujang, gochugaru, minced garlic, 2x concentrated apple vinegar, sesame oil, and sugar. Stir well until the sugar is completely dissolved, creating a delicious dressing. Using 2x concentrated apple vinegar will provide a richer tangy flavor.
Step 7
Place the prepared spinach and chopped green onion in a larger mixing bowl. Pour the gochujang dressing over the ingredients. Gently toss everything together with your hands, ensuring the dressing coats the spinach evenly. Be careful not to mash the leaves as you mix.
Step 8
For the best flavor, let the seasoned spinach rest for about 5-10 minutes before serving. This allows the flavors to meld together beautifully, making the dish even more delicious. It serves perfectly as a side dish or a light, refreshing salad.
