This simple spinach side dish is a staple at nearly every Korean meal, featuring tender blanched spinach dressed in a delicate sesame-soy seasoning. The spinach becomes silky and mild while the nutty sesame oil and garlic add depth without overpowering. With 4g of fiber per cup, it’s both nutritious and light. This banchan pairs with literally any Korean meal, from bibimbap to grilled meats. Serve at room temperature or slightly chilled as part of a traditional banchan spread.

Ingredients

• 1 lb fresh spinach, washed and trimmed
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds, toasted
• 1 green onion, finely chopped
• Salt to taste
• sesame seeds, garnish
• chilis, regular or pickled, garnish
• chili flakes, garnish

Directions

1. Bring a large pot of salted water to a boil.
2. Blanch spinach for 1 to 2 minutes until wilted.
3. Drain and immediately rinse with cold water to stop cooking.
4. Squeeze out excess water thoroughly.
5. Chop spinach into 2 inch lengths and place in a bowl.
6. Add garlic, soy sauce, sesame oil, sesame seeds, and green onion. Mix well with your hands, gently massaging the seasonings into the spinach.
7. Taste and adjust salt if needed. Serve at room temperature.

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