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Korean Spinach Salad Recipe

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This recipe for Korean Spinach Salad is from The Scott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Main
250g (0.6 lb) English spinach (or baby spinach)
1 tsp fine sea salt, to add to the water
6 C water, to boil

Seasoning sauce
1 tsp green onion, finely chopped
½ tsp minced garlic
¼ tsp fine sea salt or to taste
1 tsp roasted sesame seeds
1 Tbsp sesame oil
Directions:
Directions:
1) Trim the spinach roots (if any) and wash the spinach in cold water thoroughly.
2) Boil the water in a pot/sauce pan for 5 to 7 mins. Add the salt (1 tsp). Once the water starts to boil, plunge the spinach into the pot and leave it for 30 seconds.
3) Drain the boiled water away and run cold water on the spinach for 1-2 minutes.
4) Squeeze the spinach to remove excess water.
5) Cut the spinach into 2-3 pieces with a knife. (If you are using baby spinach, you can skip this step.)
6) Add the seasoning sauce and mix well
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
Used in Bibimbap

 

 

 

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