Description
A simple yet savory Korean spinach salad that celebrates the earthy flavors of fresh spinach, garlic, and sesame oil.
Ingredients
Scale
- 1 pound fresh spinach
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons toasted sesame seeds
- Salt to taste
Instructions
- Rinse the spinach thoroughly under cold water to remove any dirt or grit. Drain and set aside.
- Heat sesame oil in a skillet over medium heat. Add minced garlic and sauté until aromatic and slightly golden, being careful not to burn it.
- Add the rinsed spinach to the skillet and toss gently until wilted, about 1-2 minutes.
- Remove from heat and drizzle with soy sauce and a pinch of salt, mixing well.
- Let cool slightly then sprinkle toasted sesame seeds on top. Optionally, add a splash of sesame oil.
- Serve warm or chill in the refrigerator for a refreshing cold option.
Notes
Avoid overcooking the spinach to maintain its vibrant color. Use fresh ingredients for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Korean salad, vegan side dish, healthy salad, spinach salad