This delicious Korean spinach salad is one of my favorites! You can pair it with any foods you like.
Spinach needs to be slightly cooked because it contains high levels of oxalates. Oxalates may contribute to kidney stones. Heat destroys oxalates and this is why I slightly cook the spinach before consuming.
You can boil or steam the spinach leaves. It’s all up to your convenience. I boil the leaves for about 30 seconds and then drain the extra liquid. You can wash the leaves in a clean cold water after you cook them.
You can also add hard-boiled eggs or other additions to this salad making it even more delicious!
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 oils like coconut oil, ghee or avocado oil for sauteing.
- Boil some filtered water. Drop the raw spinach into the boiling water and keep inside for about 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.
- 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)