Korean · Lunch
Spinach Side Salad
A lightly blanched spinach namul dressed with sesame oil, garlic, and soy sauce, finished with toasted sesame seeds and scallion. Served chilled or at room temperature as a small banchan-style side, this version trims oil and sodium while keeping the nutty, savoury sesame-garlic character of the traditional Korean side dish.
$2
8 minsPrep
3 minsCook
11 minsTotal
EasyLevel
Nutrition per serving
93Calories
5.4gProtein
5.7gFat
8.1gCarbs
1.4gSugar
3.9gFiber
315mgSodium
0mgChol
0.9gSat Fat
760mgPotassium
140mgCalcium
3.6mgIron
0mcgVitamin B12
34mgVitamin C
Goes well with
Dry Muscat or Albariño
local
Yuja-cha (Citron Tea)
international
vegan
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Wash spinach under cold water, trim root ends, mince garlic, and slice scallion.
2
Boil
Blanch spinach in salted boiling water for 30–45 seconds until bright green and just wilted.
3
Chill
Drain spinach in colander, rinse under cold water 20 seconds, then squeeze firmly to remove excess water.
4
Toss
Combine drained spinach with garlic, sesame oil, soy sauce, sesame seeds, and scallion in a bowl.
5
Plate
Mound on a plate and serve chilled or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g fresh spinach
- 2 clove2 clove garlic
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sesame seeds
- 2 tbsp2 tbsp scallion
