Korean Spinach

Ingredients

• 0.8888888888888888 oz spinach (The post gives an approximate bundle size of 8–9 oz; use stems-down when blanching.)
• 1 green onion (Cut; the post's ingredient line is truncated after “1”.)
• 1 tsp soy sauce (The post suggests 1/4 tsp salt instead, if preferred; using Momofuku soy sauce is mentioned.)
• 1 clove garlic (Cut or minced for the sauce; exact preparation is not specified.)
• 1 tsp sesame oil
• 1.5 tsp sesame seeds (The source gives a range of 1–2 tsp; approximately 1–2 tsp is added, described as “a lot.”)

Steps

1. 1

   Trim the ends from the spinach bundle. The creator says there is no need to wash it before blanching because it will be rinsed afterward.

2. 2

   Bring a pot of water to a boil. The water quantity is not specified.

3. 3

   Add the spinach with its stems down. Watch it closely and remove it once it turns bright green; the creator estimates about 1 minute for thin stems and around 2 minutes for thicker stems. Avoid overcooking.

4. 4

   Rinse the blanched spinach thoroughly. Gently squeeze out as much liquid as possible.

5. 5

   Cut the spinach in half.

6. 6

   Cut one green onion. Prepare the garlic for the sauce; the source does not specify how finely to cut it.

7. 7

   In a bowl, combine the green onion, soy sauce, garlic, sesame oil, and 1–2 teaspoons of sesame seeds, then mix.

8. 8

   Add the spinach to the sauce and mix to coat. The source says “give it a mix” after listing the sauce ingredients but does not explicitly describe this final combining action; this is the minimal connective step needed to serve the dressed spinach.

Notes

The creator says the recipe takes less than 10 minutes. Salt may replace the soy sauce: use 1/4 tsp salt. The source does not specify the water amount or explicitly detail how the finished sauce is combined with the spinach.

Nutrition per serving

• side dish
• vegetarian
• gluten-free option
• blanched
• quick
• Korean