Korean Spinach Salad


Shigumchi Namul | 시금치 나물
Spinach Salad

Ingredients

1 pound pre-washed spinach for salad or 1 bunch of whole spinach

Dressing
1 small clove garlic, minced, 1/2 teaspoon
1/4 – 1/2 teaspoon kosher salt (start with 1/4 teaspoon then add more to taste)
2 teaspoons sesame oil
2 teaspoons roasted sesame seeds
2 stalks green onion, chopped

Dressing Variations

Soy sauce and vinegar dressing

1 tablespoon soy sauce
2 teaspoons vinegar*
1 teaspoon sesame oil
1 teaspoon roasted sesame seeds
2 stalks green onions, finely chopped or julienned

*any vinegar – apple cider vinegar or rice vinegar preferred

Hot Bean Paste dressing

1 tablespoon Korean hot bean paste (GoChuJang)
1 medium clove garlic, minced
1 teaspoon sugar
1 teaspoon sesame seed oil
2 teaspoons roasted sesame seeds
2 stalks green onion, finely chopped or julienned

 

Step 1 – Prep
If using whole spinach, follow the directions as shown in:

 

If using baby spinach, follow these directions.

Bring a large pot of water. Add a generous amount of kosher salt. Once at boil, take the pot off the heat and bring it to a sink. Place the spinach in the pot of boiling water making sure all of the leaves are soaked. The color should turn bright green.

Immediately rinse in cold tap water to stop the cooking process. Continue to rinse until the spinach is completely cold.

Gather a bunch and squeeze out the liquid by cupping them in your hands. If using whole spinach, cut them in 3 sections. Transfer to a bowl.

Step 2 – Season
In a bowl, combine spinach and the dressing ingredients. Gently massage to combine. Transfer to a pretty serving dish, sprinkle sesame seeds on top.

Serve side by side with Soy Bean Sprouts and Korean Spinach Salad. Use as one of the toppings for Bibimbop.


 

Korean Spinach Salad
 
Ingredients
  • 1 pound pre-washed spinach for salad or 1 bunch of whole spinach
Dressing
  • 1 small clove garlic, minced, ½ teaspoon
  • ¼ – ½ teaspoon kosher salt (start with ¼ teaspoon then add more to taste)
  • 2 teaspoons sesame oil
  • 2 teaspoons roasted sesame seeds
  • 2 stalks green onion, chopped

DRESSING VARIATIONS
Soy sauce and vinegar dressing
  • 1 tablespoon soy sauce
  • 2 teaspoons vinegar, apple cider vinegar preferred
  • 1 teaspoon sesame oil
  • 1 teaspoon roasted sesame seeds
  • 2 stalks green onions, finely chopped or julienned
Hot Bean Paste dressing
  • 1 tablespoon Korean hot bean paste (GoChuJang)
  • 1 medium clove garlic, minced
  • 1 teaspoon sugar
  • 1 teaspoon sesame seed oil
  • 2 teaspoons roasted sesame seeds
  • 2 stalks green onion, finely chopped or julienned
Instructions
Prep
  1. If using whole spinach, follow the directions as shown in: How-To Blanch Spinach
  2. If using baby spinach: Bring a large pot of water. Add a generous amount of kosher salt. Once at boil, take the pot off the heat and bring it to a sink.
  3. Place the spinach in the pot of boiling water making sure all of the leaves are soaked. The color should turn bright green.
  4. Immediately rinse in cold tap water to stop the cooking process. Continue to rinse until the spinach is completely cold.
  5. Gather a bunch and squeeze out the liquid by cupping them in your hands.
  6. If using whole spinach, cut them in 3 sections. Transfer to a bowl.
Season
  1. In a bowl, combine spinach and the dressing ingredients.
  2. Gently massage to combine.
  3. Transfer to a pretty serving dish, sprinkle sesame seeds on top.
  4. Serve side by side with Soy Bean Sprouts and Korean Spinach Salad. Use as one of the toppings for Bibimbop.