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–+ servings
Korean Spinach Side Dish

Delicious Korean Spinach Side Dish in Just 10 Minutes

This Korean spinach side dish, known as Sigeumchi-namul, is a quick and healthy addition to any meal.
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Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 2 minutes
Total Time 17 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Korean
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 bunch Spinach Fresh greens for the base; can substitute with bok choy or kale.
  • 2 cloves Garlic Finely minced for a stronger flavor impact.
  • 2 stalks Green Onion Chopped; adjust quantity to desired intensity.
  • 2 tablespoons Soy Sauce Opt for low-sodium for a healthier dish.
  • 1 teaspoon Salt Use sparingly, as soy sauce already adds saltiness.
  • 1 tablespoon Toasted Sesame Oil Don't substitute with regular oil.
  • 1 tablespoon Toasted Sesame Seeds Adds texture; can omit if necessary.

Equipment

  • Pot
  • mixing bowl
  • ice bath

Method
 

How to Make Korean Spinach Salad
  1. Trim the ends of the fresh spinach, cutting it into pieces about 2 inches long.
  2. Boil a pot of salted water and gently add the spinach. Blanch for about 30 seconds until just wilted.
  3. Quickly transfer the spinach to an ice bath to halt the cooking process.
  4. In a mixing bowl, combine the cooled spinach with minced garlic, chopped green onion, soy sauce, salt, sesame oil, and sesame seeds.
  5. Enjoy your Korean spinach salad chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 60kcalCarbohydrates: 8gProtein: 3gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.5gSodium: 800mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 4200IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Top with sliced almonds for extra crunch. Rapid cooling preserves color and texture. Adjust seasoning to taste.

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