Boil the spinach in salted water for 30 seconds. Drain and rinse in cold water. Form into a ball and squeeze out all the water. Chop the ball roughly a few times.
Combine the other ingredients in a bowl and toss. Sprinkle with sesame seeds and serve at room temperature as a side dish with rice.
This seasoned spinach “salad” is a light side dish that can also be used in other Korean main dishes like chapchae (stir fried noodles), kimbap (rice and seaweed rolls), and bibimbap (rice with mixed vegetables).
Originally Submitted
12/20/2012
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