Basic Seasoned Spinach
Savory and Flavorful Spinach Salad with Soup Soy Sauce
Hello everyone, I’m Ryu-i, your Naver Food influencer! ^-^ Spinach is in season right now! While it’s often seasoned with doenjang or gochujang, I find the soup soy sauce version truly brings out the spinach’s natural sweetness. I’ll guide you through the blanching time and detailed seasoning steps! Let’s make this simple yet nutritious spinach salad that perfectly complements any meal.
Spinach Preparation & Blanching
- 800g fresh spinach
- 1.5L water
- 2/3 Tbsp coarse salt (for blanching)
Seasoning Ingredients
- 2.5 Tbsp soup soy sauce (key to umami!)
- 2/3 Tbsp salt (adjust to taste)
- 1 Tbsp minced garlic
- 3 Tbsp sesame oil (for nutty aroma)
- 3 Tbsp sesame seeds (freshly ground sesame seeds offer a richer flavor!)
- 2.5 Tbsp soup soy sauce (key to umami!)
- 2/3 Tbsp salt (adjust to taste)
- 1 Tbsp minced garlic
- 3 Tbsp sesame oil (for nutty aroma)
- 3 Tbsp sesame seeds (freshly ground sesame seeds offer a richer flavor!)
Cooking Instructions
Step 1
First, carefully remove any wilted or spoiled leaves from the fresh spinach. Trim off the very end of the tough roots and cut the spinach into manageable lengths, about 2 to 3 portions, for easier eating.
Step 2
Since dirt can cling to the roots, gently rub the root ends with your fingers and wash the spinach 2 to 3 times under running water until thoroughly clean. It’s crucial to rinse meticulously to remove all traces of soil.
Step 3
Bring 1.5L of water to a rolling boil in a pot. Once boiling, add 2/3 Tbsp of coarse salt. Carefully add the spinach, starting with the thicker root ends, and blanch for about 30 seconds. Since 800g of spinach is quite a lot, it’s best to blanch it in two batches to ensure even cooking and a vibrant green color.
Step 4
While blanching, gently toss the spinach up and down. This ensures that all parts of the spinach are evenly exposed to the hot water and cook uniformly.
Step 5
After blanching, immediately transfer the spinach to cold running water to stop the cooking process. This ‘cold shower’ helps maintain its crisp texture and bright green color, preventing it from becoming overcooked.
Step 6
Rinse the spinach under cold water one or two more times. This further cleansing ensures any remaining impurities are washed away and enhances its fresh quality.
Step 7
Now, gently squeeze out excess water from the spinach. Be careful not to wring it out too dry, which can make it mushy. Squeeze just enough so that it’s not dripping wet – aiming for that point where you think ‘just one more squeeze and it’ll be completely dry’ is perfect. This slight moisture helps the seasonings adhere beautifully. Gently cup your hands around the spinach and press to remove water.
Step 8
Place the lightly squeezed spinach into a mixing bowl, letting it fall loosely. This helps separate the strands.
Step 9
Now, sprinkle all the prepared seasoning ingredients (soup soy sauce, salt, minced garlic, sesame oil, and sesame seeds) evenly over the spinach.
Step 10
Finally, for an extra burst of nutty flavor, freshly grind your sesame seeds and sprinkle generously. Gently mix the spinach with the seasonings using your fingertips, like you’re gently massaging it. Avoid vigorous mixing, as this can make the spinach taste ‘raw’. Enjoy your delicious and perfectly seasoned spinach salad!
