This is one of the many Korean spinach side dishes. The combination of red pepper paste and soybean paste give the spinach a unique and delicious flavor. It is good for the busy daily life because it only takes a couple of minutes to make. Adjust the amount of red pepper paste and soybean paste to your tastes. Spinach is a very healthy vegetable, so try this tasty and healthy side dish someday. 😀
Yield: 2 Servings
Short Korean Lesson
- SonGahRahk (손가락) = Finger
- BalGahRahk (발가락) = Toe
- 1 Handful Spinach (5 oz)
- 1½ tsp Red Pepper Paste
- ½ tsp Soybean Paste
- ¼ tsp Sesame Oil
- ¼ tsp Sesame Seeds
- ¼ tsp Minced Garlic
- 1 tsp Finely Chopped Green Onion
Prepare 1 handful (5oz) of spinach. Remove any bad parts, and wash it.
In about 5 cups of boiling water, add ¼ tsp of salt. The salt helps to keep the spinach green while cooking.
Add the spinach. Boil it for about 30 seconds to 1 minute on high, depending on the size of the pieces. When the spinach starts to become soft (not crunchy anymore) and when it becomes a nice darker green color, it is done. Don’t overcook it, or it will lose its nutrition and become a brownish color.
After boiling the spinach, rinse it in cold water twice, drain the water, and then squeeze it. Cold water also helps to retain the color of the spinach.
In a bowl, combine the spinach, 1½ tsp of red pepper paste, ½ tsp of soy bean paste, ¼ tsp of sesame oil, ¼ tsp of sesame seeds, ¼ tsp of minced garlic, and 1 tsp of finely chopped green onion. Mix it gently.
It is ready to serve. See how simple and easy it was to make? 😉
Serve this side dish with rice, soup, and other Korean side dishes. You can keep it for several days in the refrigerator. However, this recipe yields about 2 servings, which is only enough for one two-person meal. Increase the amount to get leftovers. 😉 Thanks.