Spinach Banchan
A classic Korean side dish, spinach banchan is a flavorful and nutritious addition to any meal.
Equipment
- 1 large pot
- 1 mixing bowl
- 1 strainer
Ingredients
Main Ingredients
- 1 pound fresh spinach
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 cloves garlic minced
- 1 tablespoon sesame seeds
Optional Ingredients
- 1 tablespoon chopped green onions
- 1 teaspoon red pepper flakes
Instructions
Preparation
- Thoroughly wash the spinach under cold running water to remove all dirt and impurities. Pat dry with kitchen towels.
- Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds. Immediately transfer to an ice bath to stop the cooking process.
- Drain the blanched spinach using a strainer and gently squeeze out excess water. Be careful not to over-squeeze.
Mix Ingredients
- In a large mixing bowl, combine the spinach with garlic, sesame oil, soy sauce, and sesame seeds. Toss until the spinach is well-coated.
- Season with additional soy sauce or sesame oil if needed. You can also add red pepper flakes for some heat.
Serving
- Transfer the spinach banchan to a serving dish and sprinkle with additional sesame seeds if desired. Serve immediately as a side dish.
Storage
- Place any leftover spinach banchan in an airtight container and refrigerate for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Use fresh spinach for the best flavor. Ingredient Substitutions: Olive oil can replace sesame oil for a different taste. How to Serve: Best served cold or at room temperature. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prepare in advance and refrigerate to save time.