Serves: 2 Prep time: 5 mins | Cook time: 5 mins
Ingredients
Main Ingredients:
* Spinach: 1/2 bunch (approx. 150g or 5.3 oz)
* Salt (for blanching): 1/3 tsp
Seasoning Sauce:
* Salt: 1/4 tsp (to taste)
* Green Onion: 1/2 tbsp, finely minced
* Garlic: 1/4 tsp, minced
* MSG: 1/4 tsp
* Toasted Sesame Seeds: 1/4 tsp (crushed slightly for more aroma)
* Sesame Oil: 1/2 tsp
Instructions
1. Prepare the Spinach
Choose spinach that feels short and firm. Wash thoroughly, keeping the roots intact. If the root ends are very thick, slice them in half vertically to ensure even cooking.
2. Blanch
Bring 5 cups of water to a boil and add the 1/3 tsp of salt. Submerge the spinach root-side first. Blanch for about 1.5 minutes until the leaves are bright green and slightly softened.
3. Cold Shock & Drain
Immediately remove the spinach from the boiling water and plunge it into a bowl of ice-cold water. Once cooled, gather the spinach and squeeze firmly to remove as much excess water as possible.
4. Cut
Line up the squeezed spinach on a cutting board. Trim off the very tips of the roots and cut the bunch into 2-inch sections (roughly in half).
5. Season
Place the spinach in a mixing bowl. Add the salt, minced green onion, MSG, and minced garlic. Use your hands to massage the seasonings into the spinach gently so the flavors are well-distributed.
6. Garnish & Serve
Add the toasted sesame seeds and sesame oil. Give it one final toss and serve.
Mom’s Tips:
* The Squeeze: Don’t be afraid to squeeze the spinach hard! If it’s too watery, the seasoning will taste diluted.
* Hand Mixing: In Korean cooking, this is called son-mat (hand-taste). Mixing by hand helps the greens absorb the oil and salt much better than using a spoon.
