Weeknight Korean Spinach Side Dish
- Yield 2 servings
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Weeknight Korean Spinach Side Dish sits in the Salads section of Regbie. The card serves 2 servings. Plan on 15 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 2 servings
- 1 bunch spinach,, (about 10 ounces) washed, drained, and ends trimmed
- 1 green onion,, thinly sliced
- 1 small garlic clove,, minced
- 2 teaspoons coconut aminos
- 1 teaspoon toasted sesame oil
- ⅛ teaspoon Diamond Crystal kosher salt
- 1 teaspoon toasted sesame seeds
- ¼ teaspoon gochugaru or red pepper flakes, (skippable)
Method
If you’re cooking the spinach on the stovetop, bring a large covered pot of water to a boil over a hot burner. Tip in the spinach and cook, uncovered, for 30 seconds to 1 minute, or until the leaves are bright green and just cooked. Alternatively, you can microwave the spinach in an Anyday Large Deep Dish microwave glass bowl for about 2 minutes or until just cooked through.
Move the cooked spinach to a sieve or colander in a bowl of ice water to stop the cooking process. (When the cook’m pressed for time, the cook skip the ice water part and just rinse the cooked spinach with cold water before squeezing out the excess liquid.)
Take the spinach out of the ice water and squeeze out all the excess water.
Slice the pile of cooked spinach into thirds to make it easier to eat.
In a large mixing bowl, combine the spinach with the green onion, garlic, coconut aminos, sesame oil, and salt. Stir well and taste a bite. Adjust for seasoning, if needed. Turn in the sesame seeds (and skippable red pepper flakes) and stir everything together.
Lid and chill the spinach dish in the refrigerator for at least 5 to 10 minutes to let the flavors meld. Dig in!
Kitchen notes
- Store the leftovers in an airtight container in the fridge for up to 4 days.
