Vibrant Spinach Salad: A Simple and Delicious Korean Side Dish
100% Success Rate! The Easiest Way to Blanch Spinach & A Golden Recipe for Spinach Salad
Spinach salad, a staple Korean side dish and a fantastic ingredient for kimbap! Spinach is packed with vitamins, iron, and fiber, making it incredibly beneficial for our health. It’s especially great for growing children. While washing the soil off spinach can be a bit tedious, blanching it for just 30 seconds transforms it into a crisp and delicious salad. Worried about it becoming mushy or how to season it perfectly? Follow this recipe! With the right blanching time and seasoning secrets, anyone can make restaurant-quality spinach salad.
Spinach Salad Ingredients- 1 bunch fresh spinach (approx. 200g)
- 0.5 Tbsp Korean soup soy sauce (enhances the umami of the spinach)
- 1 Tbsp tuna extract (adds a deep, savory flavor)
- 0.5 Tbsp minced garlic (to avoid an overpowering garlic taste)
- 1 Tbsp fragrant sesame oil
- 1 Tbsp toasted sesame seeds (lightly crushed for extra aroma)
- Salt to taste (for final seasoning adjustment)
For Blanching Spinach- 0.5 Tbsp coarse sea salt (helps maintain the spinach’s vibrant green color)
For Washing Spinach- 1-2 Tbsp vinegar (helps remove pesticide residue and tenderize the spinach)
- 0.5 Tbsp coarse sea salt (helps maintain the spinach’s vibrant green color)
For Washing Spinach- 1-2 Tbsp vinegar (helps remove pesticide residue and tenderize the spinach)
Cooking Instructions
Step 1
Start by trimming the very bottom of the spinach roots or making a cross-shaped cut at the root base if it’s heavily soiled, then separating the leaves. Alternatively, you can remove the roots entirely and use only the leaves, which is great for children. Place the prepared spinach in a bowl and add enough water to fully submerge it. Stir in 1-2 tablespoons of vinegar and let it soak for about 5 minutes; this helps to remove impurities. Then, gently rub the spinach leaves with your hands, front and back, rinsing thoroughly until no more dirt is visible. Since spinach can hold a lot of soil, it’s crucial to rinse it multiple times with fresh water.
Step 2
After washing thoroughly, place the spinach on a colander and let the excess water drain off lightly. Avoid shaking it too vigorously; let it drain naturally.
Step 3
Now, it’s time to blanch the spinach. Fill a pot with enough water to cover the spinach and bring it to a rolling boil over high heat. Once the water is boiling vigorously, add 0.5 tablespoon of coarse sea salt. Adding salt not only helps to eliminate any grassy flavor but also makes the spinach appear a more vibrant green when cooked, making the final dish look more appetizing. The key to a delicious spinach salad is the ‘blanching time.’ Overcooking can make it mushy and destroy nutrients, so timing is crucial.
Step 4
When the water is boiling rapidly, add the spinach, submerging the stem ends first. Blanch for exactly 30 seconds! Spinach is a very delicate vegetable, and short blanching time is essential to maintain its crisp texture. Ensure the spinach is fully submerged in the boiling water, and give it a quick flip halfway through to ensure even cooking. Think of it as almost dropping and immediately removing, similar to how you’d blanch broccoli.
Step 5
Immediately transfer the blanched spinach to the prepared colander. Let it sit for a moment to let the steam dissipate, then quickly rinse it under cold running water to cool it down rapidly. This step helps to maintain its bright green color. After rinsing, gather the spinach into a ball with both hands and squeeze out as much water as possible. Excess water can make the salad taste diluted.
Step 6
Place the squeezed spinach into a large mixing bowl, shaking it out gently. Loosen any clumps to prepare it for seasoning.
Step 7
If you’re serving this to children or prefer smaller pieces, it’s convenient to cut the spinach into bite-sized pieces using kitchen scissors. Avoid cutting it too finely, as this can affect the texture.
Step 8
Optionally, you can add a tablespoon of finely chopped green onion for extra flavor, but it’s perfectly fine to omit. (Note: While green onions are a common addition to spinach salad, they were not listed in the original ingredients and have not been added here to adhere to the provided input.)
Step 9
Add 0.5 tablespoon of minced garlic. Adjust the amount of garlic to your preference, as too much can overpower the spinach’s natural flavor.
Step 10
Now for the seasoning. Start with 0.5 tablespoon of Korean soup soy sauce. This type of soy sauce is key to bringing out the savory depth of the spinach.
Step 11
Add 1 tablespoon of tuna extract for an extra layer of umami. If you don’t have tuna extract, anchovy sauce is an excellent substitute and will also result in a delicious flavor. Using these two seasonings together creates a richer taste.
Step 12
The crowning touch for any seasoned dish! Generously add 1 tablespoon of sesame oil. The aroma of sesame oil elevates the overall flavor of the spinach salad.
Step 13
Finally, add 1 tablespoon of toasted sesame seeds. For an even more intense nutty aroma, lightly crush or grind the sesame seeds before adding them. This is highly recommended if you prefer a nuttier salad.
Step 14
Once all the seasonings are in the bowl, gently mix everything together with your hands. Be careful not to mash the spinach; toss it lightly to distribute the seasoning evenly. It’s important that the dressing coats every strand of spinach. After mixing, taste the salad and adjust the seasoning with a pinch of salt if needed, according to your preference. And there you have it – a delicious spinach salad is ready!
