Sesame spinach
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Sesame spinach

By Judy Joo

Flavoured traditionally with sesame, soy sauce, vinegar and sugar, this quick and simple dish is a classic and versatile Korean side

  • Prep:5 mins
    Cook:1 mins
    plus chilling
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 104
  • fat 8g
  • saturates 1g
  • carbs 3g
  • sugars 3g
  • fibre 3g
  • protein 4g
  • salt 1.1g

Ingredients

  • 1 tbsp toasted sesame oil
  • ½ tbsp soy sauce
  • ½ tsp toasted sesame seeds, crushed
  • ½ tsp rice vinegar
  • ½ tsp golden caster sugar
  • 1 garlic clove, grated
  • 225g spinach, stem ends trimmed

Method

  1. Bring a large pot of water to the boil and fill a large bowl with cold water and a handful of ice. Meanwhile, in a medium bowl, stir together the sesame oil, soy sauce, sesame seeds, vinegar, sugar, garlic and pepper to taste, until the sugar has dissolved. Set the dressing aside.

  2. Blanch the spinach in the boiling water until just wilted, then scoop straight into the cold water. Drain well and squeeze out any excess water. Gently loosen the clumps of spinach with your fingers, transfer to the bowl of sesame dressing and toss together. Cover and chill for about 1 hr to let the flavours mingle.

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