A great way to include vegetables in your meal throughout the busy work week! If you love the addictive fragrance of Sesame Oil, this quick and easy Korean Banchan (Side Dish) recipe is for you!
Wash. Season. Mix! One of the easiest side dishes I've made to date. Great addition for last minute Bibimbaps and late-night Instant Noodles. Doesn't get any easier than this!
Tip: This recipe works well for Bok Choy and Korean Soy Beansprouts too! (Note that the blanching times for these two vegetables may differ).
Cooking Time: 5 mins | Makes 2 portions
Ingredients
1kg Chinese Spinach, Washed
2 cloves of Garlic, Minced
5 Tbsp of Sesame Oil - Feel free to add more if you want!
1 Tbsp of Roasted Sesame Seeds
Red Chili Pepper Powder or "Gochugaru" - Optional
Salt, to taste
Directions
Bring a pot of water to boil.
Blanch spinach in boiling water for 30 seconds.
Put blanched spinach in ice water to cool down. Strain spinach and squeeze out any excess water. Roughly chop spinach into 3 portions.
In a large mixing bowl, add in chopped spinach and other ingredients. Add salt to taste and mix well.
Ready to serve!
Here is an image of the right type of Spinach you should use for this recipe. Differentiate them by their roots and long leaves! :
Made too many?
Store the leftovers in an airtight container and put them in the fridge. This side dish should keep well in the fridge for one week.
Enjoy!
Signing off, Cher
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