Spicy-Soy Spinach Salad
This tasty yet refreshing spinach salad is a classic Korean side dish that you can pretty much find in every Korean restaurant. It's quick, easy to make at home, it goes well with most of the BBQ, any meat dish, or just simply serve it with some steamed rice.
Yield
4 servingsPrep
5 minCook
1 minReady
8 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
spinach
fresh, ends trimmed and well cleaned |
|
| ½ | tablespoon |
soy bean paste
miso past, or to taste |
* |
| ½ | tablespoon |
thai chili paste
Korean, or to taste |
*
|
| 1 ½ | teaspoons |
sesame oil
or to taste |
|
| ½ | tablespoon |
sesame seeds
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
spinach
fresh, ends trimmed and well cleaned |
|
| 7.5 | ml |
soy bean paste
miso past, or to taste |
* |
| 7.5 | ml |
thai chili paste
Korean, or to taste |
*
|
| 7.5 | ml |
sesame oil
or to taste |
|
| 7.5 | ml |
sesame seeds
toasted |
|
Directions
Bring a pot of water to a boil,
Add the spinach and blanch for 1 minute.
Rinse the blanched spinach under the cold running water.
Squeeze the excess water by sharing the spinach into a ball.
Place the well squeezed spinach into a mixing bowl, and cut the spinach into shorter pieces if you like.
Add all the seasoning ingredients into the bowl as well.
Mix everything together with a spatula or your fingers until the spinach is evenly coated and well mixed with all the spices.
Season to taste with more soy bean paste, Korean chili paste, sesame oil and sesame seeds if needed.
Serve or put in the refrigerator until your meal is ready.
