A Delectable Spinach Side Dish: Sautéed Spinach with Fermented Hairtail Roe Sauce
A Delectable Spinach Side Dish: Sautéed Spinach with Fermented Hairtail Roe Sauce
#SpinachDish #FermentedHairtailRoe #SpinachRecipe #UniqueSideDish #UmamiBombRecipe #SeasonalGreens
While spinach side dishes are often simply seasoned with salt, this recipe offers a unique twist by incorporating fermented hairtail roe (galchi-sokjeot) for a spicy and deeply savory flavor. Experience the delightful crispness of the spinach paired with the rich, umami-packed, and subtly spicy taste of the hairtail roe sauce. Don’t worry about a fishy taste; fermented hairtail roe is surprisingly mild and less fishy than anchovy sauce, especially when it’s already seasoned. It’s so delicious, it can even be used for wraps, similar to how some enjoy pork with fermented black throat angler sauce. Discovering this unique flavor during a trip to Jeongeup, where it’s often added to pork rib stew, inspired this recipe. If you’re exploring the flavors of the Buan and Jeongeup regions, you’ll find fermented hairtail roe and hairtail sauce are staples!
Ingredients- 1 bunch fresh spinach
- 2 Tbsp fermented hairtail roe (galchi-sokjeot) or hairtail sauce (galchi-aekjeot)
- 1 tsp minced garlic
- 1 tsp plum extract (maesil-ek)
- 1 tsp sesame oil
- 1 tsp roasted sesame seeds
Cooking Instructions
Step 1
To gently blanch the spinach, bring water to a boil with a used (but clean) broth sachet. This reuses a broth sachet, making it economical and convenient to infuse a subtle flavor into the blanching water.
Step 2
Once the water is boiling vigorously, add the spinach and a pinch of salt. Blanch for just about 10 seconds. Turn off the heat and let it sit in the residual heat for another 5 seconds, then immediately rinse under cold running water to cool it down. This quick blanching method helps retain the spinach’s crisp texture.
Step 3
After rinsing the spinach in cold water, gently squeeze out as much moisture as possible. Place the drained spinach in a bowl. Add the fermented hairtail roe, minced garlic, plum extract, sesame oil, and roasted sesame seeds. Mix and massage the ingredients into the spinach with your hands until everything is well combined and coated. This ‘jumbled’ mixing (jomi-jomi) ensures the flavors penetrate evenly.
Step 4
This spinach dish is uniquely flavored using only fermented hairtail roe, without any other seasonings. The roe provides a deep umami taste and a pleasant spiciness without any fishiness. Fermented hairtail roe is incredibly versatile; it can be used in stir-fries and stews to enhance flavor and salinity, eliminating the need for additional spicy seasonings.
Step 5
Your delicious fermented hairtail roe spinach side dish is now ready! It’s wonderful as a simple side with rice, but also fantastic mixed into bibimbap for an extra layer of flavor, or rolled into kimbap for a delightful surprise. Enjoy this unique and flavorful dish!
