This Korean spinach salad is one of my favorites! You can pair it with any food you like.
Spinach needs to be slightly cooked because of its high oxalate content. Oxalates may contribute to kidney stones. Heat destroys oxalates and that is why I slightly cook the spinach before consuming it.
You can boil or steam the spinach. I put it in boiling water for about 15-30 seconds, strain, and then drain the extra liquid. You can wash the leaves in clean cold water after you cook them, but I don’t do that usually.
You can also add hard-boiled eggs or other additions to this salad making it taste even better! I like it as is though. This Korean spinach salad pairs with rice and kimchi really well.
Korean Spinach Salad Recipe
- Spinach or baby spinach – 16 oz
- 2-3 Garlic Cloves
- 1 small Onion or Green Onion (chopped)
- 1-2 tsp Soy sauce alternative or Naturally fermented organic Soy sauce (optional)
- 1 Tbsp organic Toasted Sesame oil (or for taste)
- 2 tsp organic Toasted Sesame seeds (optional)
- Wash and drain the spinach, chop the onions.
- Saute the chopped onions until they soften. Use some heat-resistant oil like coconut oil, ghee, or avocado oil for sauteing.
- Boil some filtered water. Drop the raw spinach into the boiling water and keep it inside for about 15-30 seconds until it wilts.
- Strain the spinach out.
- Squeeze excess water out of the cooked spinach.
- If you want, cut the spinach into bite-size pieces. I did not do that.
- Put the spinach into a bowl. Add sauteed onions, pressed garlic, toasted sesame oil. Add toasted sesame seeds and soy sauce alternative (I did not). Mix.
- You can keep the salad in a covered bowl in the fridge.
Also, check out my healthy Russian carrot salad: “Morkovcha” Korean-Russian Carrot Salad (Healthier Version)