Here’s a simple, almost no fuss recipe for a banchan dish. While this is called ‘sesoned spinach’, I have found that you cant exactly use any sort of spinach especially since a lot of Asian vege are just labelled ‘spinach’ in English. To get as close to the original look of the dish, I think this ‘spinach’ is the best. It’s called ‘poh choy’ to some and while it does look like those Western spinach in terms of the leaves, the stalks are actually hollow.
I feel this vege is best to recreate the side dish because of the long stalks that holds it’s texture after blanching, but I’m sure if you use normal spinach is fine.
KOREAN SEASONED SPINACH RECIPE
A bunch of spinach or ‘poon choy’
1 tablespoon soy sauce
1 teaspoon gochujang
1 teaspoon doenjang (soy bean paste)
1 teaspoon sesame oil
1 garlic clove, grated
Toasted sesame seeds
1. Give the spinach a good wash, soak and rinse several times especially if you’re using the poon choy because there tends to be a lot of grit and sand hidden in the stalks.
2. Cut the spinach into half. Don’t cut it into too many segments, you want the longish stalks. Boil some water in a saucepan and give it a quick blanch.
3. Drain and let it cool.
4. Squeeze out excess water gently.
5. Mix all the dressing ingredients together; soy sauce, gochujang, doenjang, sesame oil, grated garlic, sesame seeds.
6. Taste and adjust, add a little water to loosen it if it looks too thick.
7. Using hands, toss the spinach in the dressing.
8. Plate and garnish with more sesame seeds.