Ingredients
Produce
- 200g spinach, preferably baby.
- 1/2 Tbsp sesame seeds, toasted.
Cooking
- 1 tsp sea salt
- 1 1/2 Litres boiling water
Sauce
- 2 cloves garlic, minced
- 1 green onion, sliced finely
- 1 1/2 Tbsp soy sauce or tamari
- 1/2 Tbsp sesame oil
Instructions
- Toast sesame seeds in a small dry pan until they begin to pop, but not burn and set aside.
- Mix minced garlic, green onion, soy sauce and sesame oil in a large bowl.
- In a medium pot of boiling water, add 1 teaspoon of salt and blanch the bunch of spinach for 30 seconds.
- Drain the cooked spinach in cold water 3 times, and gently squeeze it to get rid of all the excess water.
- Cut the spinach roughly and place it into the sauce bowl to mix by hand.
- Transfer spinach mixture to a serving plate and sprinkle with toasted sesame seeds.
Notes
- This little Korean side dish is awesome and so very tasty. I stumbled across it while looking for vegetarian sides to create a bibimbap, and was not disappointed.
- This recipe is quite small, it served four as part of our bibimbap experiment, but we could have easily and willingly eaten more. It works as a great furikake as well and keeps for quite a few days in the fridge with the toasted sesame mixed through.
- Highly recommended.