SIMPLY SEASONED KOREAN SPINACH SALAD
Easy Korean spinach salad recipe
Provided by Sue | My Korean Kitchen
Categories Side dishes
Time 15m
Number Of Ingredients 8
Steps:
- Trim the spinach roots (if any) and wash the spinach in cold water thoroughly.
- Boil the water in a pot/sauce pan for 5 to 7 mins. Add the salt (1 tsp). Once the water starts to boil, plunge the spinach into the pot and leave it for 30 seconds.
- Drain the boiled water away and run cold water on the spinach for 1-2 minutes.
- Squeeze the spinach to remove excess water.
- Cut the spinach into 2-3 pieces with a knife. (If you are using baby spinach, you can skip this step.)
- Add the seasoning sauce and mix well with your hands.
- Serve it on a plate and enjoy.
Nutrition Facts : Calories 48 kcal, Carbohydrate 2 g, Protein 1 g, Fat 3 g, Sodium 795 mg, Fiber 1 g, ServingSize 1 serving
SIGUMCHI NAMUL (KOREAN SEASONED SPINACH)
This recipe for sesame seasoned spinach is a light Korean side dish that can also be used in other main dishes such as chap chae, kimbap, and bibimbap.
Provided by Naomi Imatome-Yun
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Blanch the spinach in boiling water for 30 seconds.
- Quickly remove the spinach to a colander and rinse it under cold water.
- Gently squeeze the spinach to remove excess water and transfer to a serving bowl.
- In a measuring cup or small bowl, combine the soy sauce, sesame oil, sesame seeds, sesame salt, garlic, and sugar. Mix well.
- Pour the dressing over the spinach and toss gently. Serve and enjoy!
Nutrition Facts : Calories 55 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, Sodium 1403 mg, Sugar 2 g, Fat 3 g, ServingSize 6 servings, UnsaturatedFat 0 g
KOREAN STYLE SESAME SPINACH SALAD (SIGEUMCHI NAMUL)
If you are a fan of Korean food, you must have already heard of sigeumchi namul. A classic and humble spinach side dish made with soy sauce, garlic and sesame oil.
Provided by K33 Kitchen
Categories Salad Healthy Quick and Easy Vegan Vegetarian Low-Carb Pescatarian Easy Quick Dairy-Free Shellfish-Free Egg-Free Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Classic Tomato-Free Stove
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Remove the root ends from the Fresh Spinach (200 gram) with a knife or scissors and wash thoroughly under running water.
- Bring a pot of Water (800 milliliter) and half a teaspoon of the Salt (1/2 teaspoon) to a boil and cook the spinach for 2 minutes.
- Rinse the cooked spinach with ice-cold water and shake out through a sieve. This is called "shocking" and it prevents the spinach from overcooking.
- Gently squeeze out all the rest of the water with your hands, place in a large mixing bowl and set aside.
- Mix the Sesame Oil (1 tablespoon), Roasted Sesame Seeds (1 tablespoon), Salt (1/4 teaspoon), Light Soy Sauce (1/2 teaspoon), and Garlic (1 clove) in a small mixing bowl.
- Add the sauce mix into the cooked spinach, toss well.
- Ideally, cool the salad in the refrigerator for 10-15 minutes to let the flavours blend before serving, but this is not essential. Enjoy!
Nutrition Facts : Calories 57 calories, Protein 1.7 g, Fat 4.6 g, Carbohydrate 2.7 g, Fiber 1.5 g, Sugar 0.0 g, Sodium 520.5 mg, SaturatedFat 0.7 g, Cholesterol 0 mg, TransFat 0 g, UnsaturatedFat 0.9 g
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