Ingredients
- 8 oz fresh spinach
- 1 clove garlic, minced
- 1 tsp sesame oil
- 1 tsp soy sauce or tamari (for gluten-free)
- 1 tsp toasted sesame seeds
- Salt to taste
- Optional: 1 green onion, thinly sliced
- Optional: 1/4 tsp red pepper flakes or gochugaru
Instructions
- Bring a pot of water to a rolling boil. Blanch spinach for 30 seconds to 1 minute until bright green and tender.
- Immediately transfer spinach to a bowl of ice water to stop cooking. Drain and gently squeeze out excess water using paper towels.
- Place spinach in a bowl. Add minced garlic, soy sauce, and sesame oil. Toss to combine.
- Sprinkle with toasted sesame seeds. Add salt to taste.
- Optionally, stir in sliced green onions and red pepper flakes or gochugaru.
- Serve warm or chilled. Let sit for a few minutes to allow flavors to meld.
Notes
- Substitute baby spinach or mix in kale or watercress for variation.
- Use coconut aminos for a soy-free version.
- Add gochujang or sugar for a sweet-spicy twist.
- For crunch, toss in toasted pine nuts or chopped peanuts.
- Mix in julienned carrot or cucumber for added freshness.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Blanching
- Cuisine: Korean
- Diet: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 45
- Sugar: 1g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
