Pohang Spinach Salad Recipe
Pohang Spinach Salad Recipe
Making a Sweet and Savory Pohang Spinach Side Dish
I found some fresh Pohang spinach at the supermarket! Usually, I might make a doenjang (soybean paste) soup with it, but today, I’m planning to make a doenjang stew with wild chives. So, I decided to create a delicious side dish by seasoning the Pohang spinach. This recipe highlights the unique sweetness and tender texture of seasonal Pohang spinach, perfect for whetting your appetite.
Ingredients- 260g Pohang spinach
- White part of green onion (about 2 finger joints)
- 3 Tbsp soy sauce
- 2 Tbsp perilla oil
- 1 tsp minced garlic
- 1 tsp salt
- 1 Tbsp whole sesame seeds
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
I bought just enough Pohang spinach for one meal. It might seem like a small amount, but since we only eat rice once a day, this quantity should be just right.
Step 2
Instead of cutting off the root part completely, leave a bit and make a shallow cut with a knife. This helps the seasoning penetrate better.
Step 3
Wash the fresh Pohang spinach thoroughly under running water to remove any dirt. Ensure all soil is gone, then shake off excess water.
Step 4
Bring a pot of water to a rolling boil. Add 1 teaspoon of salt to the boiling water. Adding salt helps to enhance the vibrant green color of the spinach.
Step 5
Once the water is boiling, add the prepared Pohang spinach and gently toss it with chopsticks. I usually blanch it for about 2 minutes. If you don’t have a timer, you can gauge when it’s ready by pressing the stem with your fingernail; when it feels slightly yielding, it’s time to take it out. Be careful not to over-blanch, as it can become mushy.
Step 6
Immediately after blanching, transfer the Pohang spinach to a bowl of cold water. This rapid cooling helps maintain its crisp texture and vibrant color.
Step 7
Remove the spinach from the cold water and squeeze out as much excess water as possible using both hands. If there’s too much water remaining, the seasoned dish might turn out bland. Squeezing firmly is crucial!
Step 8
Prepare the white part of the green onion. Slice it to about the length of two finger joints. Avoid slicing it too thinly, as this can affect the texture.
Step 9
Place the squeezed Pohang spinach into a mixing bowl. Gently loosen the spinach with your hands. Separating the leaves ensures the seasoning is evenly distributed.
Step 10
Add the sliced green onion to the loosened spinach. Drizzle in 2 tablespoons of soy sauce and 2 tablespoons of fragrant perilla oil.
Step 11
Add 1 teaspoon of minced garlic and half a teaspoon of salt. It’s best to start with a little salt and adjust the seasoning later after tasting.
Step 12
Finally, generously add 1 tablespoon of whole sesame seeds and 1 tablespoon of toasted sesame seeds for a nutty aroma and flavor. Toasted sesame seeds add an extra layer of richness.
Step 13
Now, combine all the ingredients and gently mix them with your hands. Toss gently to ensure the seasoning is evenly distributed. Taste the dish and if it’s too bland, add another tablespoon of soy sauce to adjust the flavor. Your delicious Pohang spinach salad is now ready!
