Nutrient-Rich & Tender Soy Sauce Seasoned Spinach Salad Recipe
Nutrient-Rich & Tender Soy Sauce Seasoned Spinach Salad Recipe
Flavorful and Healthy Korean Seasoned Spinach (Sigeumchi Namul Muchim)
This recipe features fresh spinach seasoned with Korean soup soy sauce (guk-ganjang) for a clean and savory taste that highlights the spinach’s natural flavors. It’s a simple yet nutritious side dish that the whole family will love.
Main Ingredients- Spinach 150g (about 2/3 of a standard bunch)
- 1 Tbsp sesame oil
- Toasted sesame seeds (or crushed sesame seeds)
Seasoning (Measurements in Tbsp)- 1 Tbsp Korean soup soy sauce (Guk-ganjang; adjust if using homemade soy sauce)
- 1/2 Tbsp oligosaccharide (or adjust sweetness to taste)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp chopped green onion (optional)
- Pinch of black pepper
- 1 Tbsp Korean soup soy sauce (Guk-ganjang; adjust if using homemade soy sauce)
- 1/2 Tbsp oligosaccharide (or adjust sweetness to taste)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp chopped green onion (optional)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the seasoning mixture for the spinach salad. In a small bowl, combine 1 Tbsp of Korean soup soy sauce, 1/2 Tbsp of oligosaccharide, 1/2 Tbsp of minced garlic, 1/2 Tbsp of chopped green onion (you can omit this or adjust the amount according to your preference), and a pinch of black pepper. Stir everything together with a spoon until well combined. Let the mixture sit for a moment to allow the flavors to meld.
Step 2
Next, it’s time to clean the spinach thoroughly. Trim the root ends of the spinach slightly and rinse it several times under running water to remove any soil or debris clinging to the leaves and stems. Pay special attention to the root area, as it’s common for dirt to accumulate there.
Step 3
Now, prepare the water for blanching the spinach. Fill a pot with plenty of water and add a pinch of salt. Adding salt helps to maintain the vibrant green color of the spinach and reduces nutrient loss. Once the water reaches a rolling boil, immediately turn off the heat and add the prepared spinach to the pot. The key to keeping the spinach crisp is to blanch it in the residual heat after turning off the stove, rather than in actively boiling water. Blanch the spinach just until it wilts and becomes tender, which should only take about 30 seconds to 1 minute.
Step 4
As soon as the blanched spinach is removed from the hot water, rinse it immediately under cold running water to stop the cooking process and cool it down. This step is crucial for keeping the spinach crunchy and preserving its bright color. Rinse it gently in cold water 2-3 times.
Step 5
After rinsing, it’s important to remove excess water from the spinach to prevent the salad from becoming watery. You can drain it using a colander, or gently squeeze out the water with your hands. Avoid squeezing too hard, as this can cause the spinach to lose some of its flavor.
Step 6
Place the drained spinach in a mixing bowl. Gently fluff the spinach with your hands to separate any clumps. This ensures that the seasoning will be evenly distributed, resulting in a more flavorful salad. Add all of the prepared seasoning mixture to the spinach. Gently toss and mix the spinach with the seasoning using your hands until everything is well combined. Be careful not to mash the spinach; aim for a gentle mixing motion.
Step 7
Once the spinach and seasoning are nicely incorporated, add 1 Tbsp of sesame oil and a generous amount of toasted sesame seeds. Toss lightly one more time to distribute these final additions. This will add a wonderful nutty aroma and flavor, completing your delicious seasoned spinach salad. Serve it alongside warm rice for a delightful meal.
