Vibrant Spinach Salad (Geotjeori) with a Zesty, Sweet, and Crunchy Texture
Vibrant Spinach Salad (Geotjeori) with a Zesty, Sweet, and Crunchy Texture
The Perfect Side Dish! This Spinach Geotjeori boasts a refreshing crunch and a delightful sweet and sour dressing, making it incredibly delicious.
I used to only eat spinach steamed as a side dish, but after trying it as a geotjeori at a restaurant, I was so impressed by its fresh and unique flavor that I had to recreate it at home. Its crisp texture makes it an absolute delight with any meal!
Main Ingredients- Fresh spinach 200g
Sweet & Sour Dressing- 2 Tbsp brown rice vinegar
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp sugar
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp Korean chili flakes (gochugaru)
- 1 Tbsp finely minced green onion
- 1 Tbsp finely minced garlic
- Sesame oil, to taste
- Toasted sesame seeds, for garnish
- 2 Tbsp brown rice vinegar
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp sugar
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp Korean chili flakes (gochugaru)
- 1 Tbsp finely minced green onion
- 1 Tbsp finely minced garlic
- Sesame oil, to taste
- Toasted sesame seeds, for garnish
Cooking Instructions
Step 1
Start by carefully trimming the fresh spinach. Remove any yellow or wilted leaves and clean the root ends thoroughly. This preparation step helps maintain the spinach’s freshness.
Step 2
Once trimmed, soak the spinach in cold water for about 10 minutes to ensure any remaining dirt is washed away and to make the leaves crisper. This soaking also helps reduce any earthy flavor.
Step 3
Rinse the spinach under running water after soaking, then drain it thoroughly in a colander. Removing excess water is crucial; otherwise, the dressing might become diluted or slide off.
Step 4
After draining, separate the spinach leaves from the stems. You’ll want to cut them into appropriate lengths, making a slight distinction between the leaf and stem portions.
Step 5
Cut the sturdier stem parts into roughly 2-3 cm lengths, and the more tender leaf parts into about 3-4 cm lengths. This ensures a pleasant texture variation.
Step 6
In a large mixing bowl, combine all the ingredients for the dressing. Begin by adding 1 Tbsp of plum extract (maesilcheong). This adds sweetness and a lovely depth of flavor.
Step 7
Next, add 2 Tbsp of brown rice vinegar to create the tangy base of the dressing. Brown rice vinegar offers a milder, more nuanced flavor than regular white vinegar.
Step 8
Add 1 Tbsp of sugar to balance the acidity. Achieving the right harmony between sweet and sour is key to a delicious geotjeori.
Step 9
Incorporate 2 Tbsp of anchovy sauce (myeolchi aekjeot) for an umami boost. While soy sauce can be used, anchovy sauce provides a richer, more complex taste.
Step 10
Add 2 Tbsp of Korean chili flakes (gochugaru) for a touch of heat and vibrant color.
Step 11
Stir in 1 Tbsp of finely minced green onion to add a fresh aroma. The subtle sweetness of the green onion complements the dressing beautifully.
Step 12
Add 1 Tbsp of finely minced garlic to enhance the flavor and reduce any potential gaminess from the spinach. Garlic’s pungent kick pairs wonderfully with fresh greens.
Step 13
Drizzle in some sesame oil to your liking for a nutty richness. Adding it last helps preserve its fragrant aroma.
Step 14
Finally, sprinkle a generous amount of toasted sesame seeds over the dressing. These add a delightful crunch and visual appeal.
Step 15
Now, use a spoon to thoroughly mix all the dressing ingredients until well combined, creating a flavorful dressing. Ensure everything is smoothly incorporated.
Step 16
Once your delicious dressing is ready, place all the drained spinach into the large mixing bowl.
Step 17
Pour all the prepared dressing over the spinach in the bowl. Don’t be shy with the dressing; using enough will ensure the spinach is well-seasoned.
Step 18
Using tongs or your hands, gently toss the spinach with the dressing. Be very careful not to mash or bruise the spinach leaves – the key is to keep that delightful crunch intact!
Step 19
Toss gently just before serving and plate it beautifully. Your refreshing, crunchy, sweet and sour spinach geotjeori is ready to enjoy! It’s best served immediately.
