Cherry & Dennis Recipes
Korean Seasoned Spinach
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Recipe overview
Korean seasoned spinach is briefly blanched, squeezed dry and tossed with garlic, soy, sesame oil and seeds for tender vivid greens without watery dressing.
01
Ingredients
Main ingredients
- 500 g Spinach (trimmed and washed)
Stock base
- 1500 ml water
Seasoning
- 1 tsp salt
Sauce
- 1 clove garlic (finely grated)
- 2 tsp light soy sauce
- 2 tsp sesame oil
Garnish
- 2 tsp tsp sesame seeds, optional
02
Tools
- knife
- cutting board
- mixing bowl
- stockpot
- tongs
- colander
- measuring spoons
- timer
03
Steps
Step 1
Trim roots
Remove tough spinach roots while keeping tender stems and leaves.
Step 2
Wash spinach
Wash in changes of clean water until no grit remains.
Step 3
Boil salted water
Add 1 tsp salt to 1500 ml water and boil for 3 minutes.
Step 4
Blanch stems first
Hold the leaves and lower stems into boiling water for 20 seconds.
Step 5
Submerge leaves
Use tongs to submerge all leaves for 30 seconds, keeping them bright green.
Step 6
Drain
Lift spinach immediately into a colander to drain.
Step 7
Cool
Place the spinach in clean cool water.
Step 8
Squeeze dry
Lift and squeeze out water so the dressing is not diluted.
Step 9
Cut lengths
Cut the spinach into even 5 cm lengths.
Step 10
Mix dressing
Combine all garlic, 2 tsp soy sauce and 2 tsp sesame oil.
Step 11
Season spinach
Toss spinach lengths evenly with all the dressing.
Step 12
Add sesame
Loosen into a white bowl and scatter 2 tsp sesame seeds.
Common mistakes
- Over-blanching makes spinach yellow and mushy.
- Insufficient squeezing leaves a watery, weak dressing.
Tips
Blanching stems first gives even doneness.
Cool before squeezing to preserve colour.
