Recipe
Korean Garlic Sesame Spinach
Nutty, savory Korean spinach seasoned simply with sesame oil, garlic, and soy. Clean, balanced, and deeply satisfying.
Method
Blanch the Spinach
- 01Bring a large pot of water to a boil.
- 02Add spinach and blanch for 30–45 seconds until just wilted and vibrant green.
- 03Immediately transfer to cold water to stop cooking.
- 04Grab spinach in handfuls and squeeze firmly to remove as much water as possible.
Season
- 05In a bowl, combine garlic, sesame oil, soy sauce, and salt.
- 06Add spinach and toss thoroughly to distribute seasoning evenly.
Chef's note
- Removing excess water is critical to prevent diluted flavor.
- The seasoning should taste slightly strong before resting.
- This dish is best served at room temperature.
- Baby spinach is great for this dish. If you're able to access Korean spinach, be sure to chop to 2 to 3 inch lengths after blanching.
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