Korean Spinach Side Dish (2024)

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

• Fresh spinach: either Western spinach or Chinese spinach as we want mature spinach with thick stems and large thicker leaves. Baby spinach will work but because it's missing longer stems and has thinner leaves, you won't get as much yield.
• Salt: to season the cooking water

Sauce

• Regular soy sauce:or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
• Toasted sesame oil: for that nutty flavor!
• Toasted sesame seeds
• Garlic
• White Granulated Sugar: to balance out the salty flavors or substitute with honey.

Optional add-ins

• Gochugaru: add about 1 teaspoon of Korean red chili flakes
• Green onions: garnishing

Note: Most Asian grocery stores will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.

Chop your spinach into 2-inch-long pieces trimming off the roots or ends.

In a large bowl, wash your spinach at least 4-5 times in cold running water to remove a lot of dirt. The water should run green but clear. Strain the water.

Blanch and Cool Spinach

In a large pot filled with water, add salt, and bring to a boil. Blanch spinach in hot boiling water for no more than 20-30 seconds.

Quickly strain the cooked spinach and rinse with cold water until it's cold to touch.

Drain the cold water. With clean hands, take a handful of spinach into a ball and squeeze out as much water as possible. Transfer spinach to a mixing bowl.

In a separate bowl, combine sauce ingredients until well combined.

Then pour the sauce over spinach.

Mix spinach with sauce with clean hands or tongs. Serve and enjoy at room temperature or chilled.

Storage

• This will last up to 3-4 days stored in an airtight container in the fridge. There's no need to reheat it as it can be enjoyed cold or at room temperature.
• Freezer-friendly? I wouldn't recommend freezing this as the spinach will become mushy.

Can I use the same sauce with other vegetables?

Yes, the sauce will work with any leafy greens, like bok choy, yu choy sum, or napa cabbage.

Can I make this in advance?

Yes, Korean spinach can be made 1 day in advance and stored in an airtight container in the fridge. Note: over time the spinach will become saltier so this is best consumed sooner than later.

Why is my spinach breaking apart?

If your spinach is breaking apart, it means that it was blanched for too long or over 30 seconds.

• 17 oz spinach (about 2 large bunches)
• 1 teaspoon salt for blanching

Sauce

• 1 tablespoon regular soy sauce feel free to add ½ tablespoon more if you like it saltier
• 2 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 3 cloves garlic minced
• 1 teaspoon white granulated sugar

• Chop your spinach into 2-inch-long pieces. Removing the roots but keeping the stems.

• In a large bowl, wash your spinach at least 4-5 times in cold running water to remove a lot of dirt. The water should run green but clear at the bottom of the bowl. Strain the water.

• In a large pot filled with water, add salt, and bring to a boil. Blanch spinach for no more than 20-30 seconds.

• Quickly strain the spinach and rinse with cold running water until the spinach is cold to touch. Alternatively, you may transfer spinach to an ice bath.

• Drain the cold water. With clean hands, gather the spinach into a ball and squeeze out as much water as possible. Transfer spinach to a large mixing bowl.

• In a separate bowl, combine sauce ingredients until combined.

• Pour sauce over spinach and mix with clean hands or tongs. Serve and enjoy!