Sweet & Sour Red Spinach Salad
Sweet & Sour Red Spinach Salad
A Twist on a Classic! Make a Deliciously Sweet, Sour, and Spicy Red Spinach Salad
Tired of the same old basic seasoned spinach? Try this vibrant red spinach salad dressed in a zesty and sweet gochujang-based sauce. It’s a fantastic way to enjoy spinach with a delightful kick!
Main Ingredients- 300g flat spinach (or regular spinach)
- A little scallion (green onion)
For Blanching Spinach- 1 teaspoon salt
Spicy & Sour Dressing- 1 teaspoon gochujang (Korean chili paste)
- 1.5 tablespoons gochugaru (Korean chili flakes)
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 1 teaspoon oligosaccharide (or corn syrup/honey)
- A pinch of sugar
- 1-2 tablespoons double-strength vinegar (or regular vinegar, adjust to taste)
- A little toasted sesame seeds
- 1 teaspoon salt
Spicy & Sour Dressing- 1 teaspoon gochujang (Korean chili paste)
- 1.5 tablespoons gochugaru (Korean chili flakes)
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 1 teaspoon oligosaccharide (or corn syrup/honey)
- A pinch of sugar
- 1-2 tablespoons double-strength vinegar (or regular vinegar, adjust to taste)
- A little toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the spinach. Trim off any wilted or damaged leaves. Rinse the spinach thoroughly under running water multiple times to remove any dirt or grit. Set aside.
Step 2
Bring a pot of water to a rolling boil. Add 1 teaspoon of salt to the boiling water. Carefully add the prepared spinach and blanch for just about 30 seconds to 1 minute. Be careful not to overcook it, as it will become mushy. Immediately transfer the blanched spinach to cold water to stop the cooking process. Once cooled, gently squeeze out as much water as possible with your hands. Set aside.
Step 3
Finely chop the scallion (green onion). Mince it into small pieces so it blends well with the dressing and adds a pleasant texture.
Step 4
In a bowl, combine all the dressing ingredients: 1 tsp gochujang, 1.5 tbsp gochugaru, 1 tsp minced garlic, 1 tbsp soy sauce, 1 tsp oligosaccharide, a pinch of sugar, 1-2 tbsp double-strength vinegar, and a little toasted sesame seeds. Mix well until everything is thoroughly combined. (Tip: You can adjust the saltiness with soy sauce or by adding a pinch of salt if needed. Feel free to adjust the amount of vinegar and oligosaccharide to suit your preferred level of sourness and sweetness.)
Step 5
Place the squeezed spinach into a mixing bowl. Add the finely chopped scallion and the prepared dressing. Gently toss and mix the spinach with the dressing until all the leaves are evenly coated. Avoid overmixing to keep the spinach from becoming too soft.
Step 6
This salad offers a distinctly different flavor profile compared to traditional spinach seasoned with doenjang or perilla powder. The balance of sweet, sour, and mild spiciness is truly appetizing! My child even preferred this version and asked me to make it this way next time. It’s a wonderful side dish or a special treat!
