Delicious Korean Spinach Salad: Fresh Flavors, Easy Prep

Korean Spinach Salad is a nutritious and versatile dish with delicious flavors and quick preparation, making it a must-try for salad lovers.

Print Pin

Course: Salads

Cuisine: Korean

Keyword: healthy salad, Korean Spinach Salad, quick recipe, Salad with Avocado, side dish, Vegetarian Salad

Prep Time: 10

Cook Time: 5

Cooling Time: 2

Total Time: 17

Servings: servings

Calories: 120kcal

Equipment

Large pot
colander
Mixing bowl
tongs

Ingredients

Traditional Korean Spinach Salad

1 pound Fresh spinach the star of this dish, providing vibrant color and nutrients
2 tablespoons Sesame oil adds a rich, nutty flavor that's essential to the dressing
2 tablespoons Soy sauce enhances the umami taste and balances the dish
2 teaspoons Rice vinegar offers a tangy touch that brightens the flavors
1 tablespoon Minced garlic infuses the salad with aromatic goodness
1 teaspoon Sugar a pinch to round out all the savory notes beautifully
1 tablespoon Toasted sesame seeds for that added crunch and nutty finish
¼ teaspoon Red pepper flakes for a hint of heat, making the Korean Spinach Salad exciting!

Modern Korean Spinach Salad with Avocado

1 pound Fresh spinach the base of this refreshing variation packed with vitamins
1 whole Ripe avocado diced, providing a creamy texture that complements the spinach perfectly
2 tablespoons Olive oil a healthier fat that elevates the dish
1 tablespoon Soy sauce ties the salad together with its savory depth
1 tablespoon Lime juice adds a zesty acidity that brightens the overall flavor
1 tablespoon Honey a natural sweetness that balances the greens and soy
¼ cup Chopped green onions lending a fresh crunch and a burst of flavor
1 tablespoon Sesame seeds sprinkled on top for that finishing touch of taste and texture

Instructions

Traditional Spinach Salad Preparation

Wash the spinach thoroughly under running water to remove any dirt and grit. This process should take around 2 minutes.
In a large pot, bring water to a rolling boil. Once boiling, carefully add the washed spinach and blanch for 1 minute. Transfer to an ice bath to stop cooking.
After 2 minutes in the ice bath, drain the spinach thoroughly using a colander and gently squeeze out excess water.
In a mixing bowl, combine the sesame oil, soy sauce, rice vinegar, minced garlic, sugar, and red pepper flakes. Whisk together until well blended.
Add the drained spinach to the bowl with the dressing and toss gently but thoroughly until every leaf is evenly coated.
Sprinkle the toasted sesame seeds over the top and serve immediately or refrigerate for up to 30 minutes.

Modern Variation Preparation

Rinse another pound of fresh spinach under cold water to clean it thoroughly.
In a large bowl, whisk together olive oil, soy sauce, lime juice, and honey until smooth and well combined.
Add the cleaned spinach to the dressing in the bowl, tossing gently to ensure all the leaves are coated.
Gently fold in the diced avocado and chopped green onions without mashing the avocado.
Finish by sprinkling sesame seeds over the top and serve immediately for the best taste.

Notes

Always choose fresh spinach and balance your dressing for the perfect Korean Spinach Salad. Avoid soggy salad by draining excess water and serve immediately for the freshest flavors.

Nutrition