Vibrant Spinach Salad with Anchovy Sauce: A Winter Delight
Vibrant Spinach Salad with Anchovy Sauce: A Winter Delight
Easy Korean Spinach Salad Recipe using Fish Sauce! Tips on Choosing Fresh Spinach and a Flavorful Dressing.
Learn how to make a delicious and refreshing seasoned spinach salad, a perfect dish featuring winter’s bounty! This recipe, passed down from my mother, is a guaranteed hit among friends and family. With the subtle umami boost from fish sauce, it’s a simple yet incredibly satisfying side dish. Follow along and you’ll be making this vibrant salad like a pro in no time!
Ingredients- 1 bunch fresh spinach (approx. 300-400g)
- 1/2 Tbsp ‘Kkanari’ anchovy sauce (or regular fish sauce)
- 1 Tbsp sesame oil
- 1/2 tsp salt (or to taste)
- Toasted sesame seeds, for garnish
- 1/2 Tbsp coarse sea salt (for blanching)
Cooking Instructions
Step 1
To ensure the spinach stays crisp and vibrant when blanched, bring a pot of ample water to a rolling boil. Add the 1/2 Tbsp of coarse sea salt to the boiling water. This step helps season the spinach subtly and prevents it from becoming mushy.
Step 2
Trim the very end of the spinach roots. Avoid cutting too much, as this can cause the leaves to separate. Just trim off any tough or muddy ends.
Step 3
Instead of immediately blanching, place the trimmed spinach in a basin of clean water. This helps to prevent wilting and rinse away any remaining dirt before cooking.
Step 4
While preparing the spinach, remove any yellowing or wilted leaves, as well as any tough outer leaves that resemble ‘떡잎’ (tteoknip). Select the freshest, brightest green leaves for the best flavor and texture.
Step 5
Once the spinach has been neatly trimmed, it’s time for the thorough washing process. Ensuring all dirt is removed is key to a clean-tasting dish.
Step 6
Fill a basin with cold water and immerse the spinach. Gently swish the spinach leaves with your hands to dislodge any soil trapped between them. Rinse at least 3 times to ensure it’s completely clean, paying special attention to the root area where dirt can accumulate.
Step 7
Carefully add the washed spinach to the boiling salted water. Spinach cooks very quickly, so avoid overcooking it to maintain its texture and nutrients.
Step 8
Use chopsticks to gently swirl the spinach in the boiling water. This ensures that the leaves and stems cook evenly, preventing some parts from being overcooked while others are undercooked.
Step 9
The spinach is ready when the stems feel tender to the touch. Over-blanching will result in a mushy texture and loss of nutrients. Aim for about 1 minute of cooking time for perfectly tender spinach.
Step 10
Immediately after removing the spinach from the hot water, plunge it into the basin of cold water prepared earlier. This second rinse rapidly cools the spinach, preserving its crispness and bright green color.
Step 11
Gently lift the spinach from the cold water and lightly squeeze out excess water. Avoid squeezing too hard, as this can mash the leaves. You want it damp, not waterlogged.
Step 12
Place the squeezed spinach in a mixing bowl. Sprinkle with 1/2 tsp of salt and gently toss to combine. Taste a small piece and adjust the salt if needed. (Note: My family prefers it a bit saltier, so adjust to your preference).
Step 13
Drizzle 1 Tbsp of sesame oil over the spinach. Freshly ground sesame oil adds a wonderful aroma and nutty flavor.
Step 14
For an extra burst of nutty flavor, sprinkle a generous amount of toasted sesame seeds over the top. Rubbing the sesame seeds between your palms before sprinkling can release even more fragrance.
Step 15
Now for the secret ingredient that elevates this dish: add 1/2 Tbsp of ‘Kkanari’ anchovy sauce for a deep, savory umami flavor. You can adjust the amount based on your preference.
Step 16
Finally, gently toss and mix everything with your hands until the dressing is evenly distributed throughout the spinach. Be gentle to avoid bruising the leaves. Your delicious spinach salad is now ready to serve!
