Spinach Banchan
A seasoned blanched spinach side dish that's garlicy, a little salty, and is easy to eat.
Equipment
- 1 medium pot or larger
- 1 large cutting board
- 1 chef's knife
- 1 large stainless steel mesh strainer or colander
- 1 medium bowl
- measuring spoons
Ingredients
- water for boiling
- ½ pound fresh spinach
- 1 garlic clove minced
- ½ tbsp sesame oil
- ¼ tsp soy sauce
- ⅛ tsp salt
- ½ tbsp sesame seeds
Instructions
- Fill a medium pot with water and bring to a boil on high heat.
- Add the spinach and cook for 1 minute. Remove spinach with strainer or pour into a colander.
- Rinse the spinach with water to cool it. Squeeze as much water as you can out of the spinach.
- Put the spinach in a medium bowl. Add the minced garlic, sesame oil, soy sauce, and salt. Mix until the spinach is well coated with the sauce ingredients, separating the spinach as much as possible while mixing.
- Add the sesame seeds and mix to combine. Serve immediately or keep in the fridge for up to 3 days. (If keeping in the fridge for later, add the sesame seeds right before serving so they stay crunchy.)
Video
Notes
Tips and Tricks
Can I use frozen cooked spinach for this recipe?
I haven’t tried using frozen cooked spinach. If you do try this, I suggest really focusing on squeezing the water out of the spinach. You may want to use a cheesecloth to get a good grip on the spinach.
Does this work for other blanched vegetables?
The seasoning ingredients here do work with other blanched vegetables, but you will have to change the ratios depending on the type of vegetable you are using. I’ve used these seasoning ingredients for bean sprouts, seaweed, and cabbage in different amounts. Let me know if there is a specific vegetable you would like to try using this blanching and seasoning method!