Seasoned Korean Spinach Salad
Ingredients: baby spinach, fine sea salt, water, finely chopped spring onion/scallion, minced garlic · 10 min cook time · 50kcal · ₩3,650
Ingredients
250g baby spinach, 1tsp fine sea salt, 6cups water, 1tsp finely chopped spring onion/scallion, 0.5tsp minced garlic, 0.25tsp fine sea salt, 1tsp roasted sesame seeds, 1Tbsp sesame oil
Instructions
1. Wash 250g (0.6 pounds) of baby spinach thoroughly under running water.
2. Add 1 tsp of fine sea salt to 6 cups of water in a pot and bring it to a rolling boil (about 5-7 minutes).
3. While the water is boiling, prepare the seasoning sauce: combine 1 tsp finely chopped spring onion, ½ tsp minced garlic, ¼ tsp fine sea salt, 1 tsp roasted sesame seeds, and 1 Tbsp sesame oil in a small bowl. Mix well.
4. Once the water is boiling, add the baby spinach to the pot. Leave it for 30 seconds, stirring gently to ensure all spinach is submerged.
5. Drain the spinach immediately and run it under cold water for 1-2 minutes to stop the cooking process and cool it down.
6. Squeeze out excess water from the spinach by hand.
7. Transfer the squeezed spinach to a bowl and add the prepared seasoning sauce. Mix thoroughly with your hands (wearing gloves is recommended).
8. Serve the seasoned Korean spinach salad.
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