Sharing another super easy Korean banchan!Ingredients
300g spinach leaves, washed
3 cups of water
2 tbsp soy sauce (or to taste)
1 spring onion, sliced
2 cloves garlic, minced
2 tbsp Korean sesame oil
1 tbsp lightly toasted sesame seeds
Method:
1. Bring water to boil and blanch spinach for about 30 seconds. I used baby spinach but can use normal spinach too – hold leaves together and blanch the stalk first for about 1 min before plunching in rest of the leaves into the hot water.
2. Rinse spinach under cold water. Drain and gently squeeze out excess water from spinach.
3. Mix all the other ingredients in a large bowl. Add blanched spinach and toss until well combined.
4. Cover the sesoned spinach and refrigerate for at least 1 hour before serving.
Bench note – If opt to use baby spinach, the longest time spent would be cleaning it!
300g spinach leaves, washed
3 cups of water
2 tbsp soy sauce (or to taste)
1 spring onion, sliced
2 cloves garlic, minced
2 tbsp Korean sesame oil
1 tbsp lightly toasted sesame seeds
Method:
1. Bring water to boil and blanch spinach for about 30 seconds. I used baby spinach but can use normal spinach too – hold leaves together and blanch the stalk first for about 1 min before plunching in rest of the leaves into the hot water.
2. Rinse spinach under cold water. Drain and gently squeeze out excess water from spinach.
3. Mix all the other ingredients in a large bowl. Add blanched spinach and toss until well combined.
4. Cover the sesoned spinach and refrigerate for at least 1 hour before serving.
Bench note – If opt to use baby spinach, the longest time spent would be cleaning it!
2 comments:
Love Korean banchan! What is your favorite Korean food?
Hey Lia Chen, I still the BBQ meat, what about you?
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