Korean Blanched Spinach

Korean restaurants always bring out an assortment of yummy sides to go along with the meal, but at home it’s usually just a dish of kim chee. Tonight I am serving up a small assortment of side dishes, blanched spinach, fried tofu and of course kimchi.

This simple spinach dish was absolutely delish and made me feel as if I were eating a dish that was truly authentic.
If you’re someone who loves your food extra spicy, adjust the chili pepper paste (gochujang) according to your own personal taste. But be careful… a little goes a long way. If you prefer a milder flavor, leave the pepper paste out - which my husband prefers.

It’s probably not very traditional, but I used a 10 oz. bag of baby spinach which made this dish fast and easy.

If you love Korean food you should visit Hyosun Ro’s Eating and Living blog where you can find delicious Korean recipes. Every recipe of hers that I have tried is easy to follow as well as tasty.

KOREAN BLANCHED SPINACH by Hyosun Ro
1 bunch spinach (about 10 ounces)
1 scallion, chopped
2 teaspoons chili pepper paste (gochujang)
2 teaspoons soy sauce
1 clove garlic, minced
1/2 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon sesame seeds
salt and pepper to taste

Trim off the roots from the spinach. Wash thoroughly until there is no sand in the water. Blanch the spinach in salted boiling water until wilted, 30 - 40 seconds. Quickly remove the spinach from the pot and shock in cold water to stop the cooking. Drain and gently squeeze out excess water. Cut into 3-inch lengths. Add the remaining ingredients and mix everything well by hand. It will take about 10 minutes for the flavor of the seasonings to seep into the spinach.