Ingredients
- 2 bags or boxes of spinach (about 1 bag per person)
- 2-3 tsp sesame oil
- 2-3 tsp soy sauce
- 2-4 cloves garlic, minced
- Chopped green onions, to taste
- Sesame seeds, to taste
- Gochugaru (Korean red chili flakes), to taste
- Pinch of salt
Directions
- Bring a pot of salted water to a boil.
- Add the spinach and blanch about 20 seconds, just until it wilts and turns bright green.
- Transfer immediately to an ice bath so it does not overcook. Drain, then gently squeeze out the excess water with your hands.
- Season with the sesame oil, soy sauce, minced garlic, green onions, gochugaru, sesame seeds, and salt to taste.
- Mix well and serve chilled.
TIP: traditionally made with regular spinach, not baby, but either works. Best served chilled; keeps up to 4 days. From Helen on Instagram.
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