Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tender blanched spinach seasoned with garlic, sesame oil, soy and toasted sesame seeds: a staple of the Korean table.
Side dish. Good with bulgogi beef, grilled chicken or salmon. Find a main
Equipment: Large saucepan
Measures and names
Ingredients
- 400 g spinach, washed
- 1 garlic clove, crushed
- 1 tsp soy sauce or tamari
- 2 tsp toasted sesame oil
- 1 tsp toasted sesame seeds
- 1 spring onion (scallion), finely sliced
- Salt
Method
- Bring a large pan of salted water to the boil, add the spinach and blanch for 30-60 seconds until just wilted.
- Drain and rinse under cold water, then squeeze out as much water as possible and roughly chop.
- Mix the spinach with the garlic, soy sauce or tamari, sesame oil, spring onion and a pinch of salt, loosening the clumps with your fingers.
- Sprinkle with the sesame seeds and serve.
Swaps and tips
Use tamari to keep it gluten free. Squeeze the spinach really well so the seasoning isn't diluted. It keeps for 2 days in the fridge and is served cold or at room temperature.
Easy variations
- Add a pinch of gochugaru
- Use tenderstem broccoli instead of spinach
- Add a dash of rice vinegar
- Swap soy sauce for a pinch of sea salt
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 3 g | 2 g | 2 g | 4 g | 55 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
