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Used 2 six oz. bags of fresh spinach, which shrunk a surprising amount (even for spinach haha) and was about enough for 4 small portions. Also omitted the sugar, and the recipe turned out great!
Hi, could this be made with frozen spinach? I don’t have fresh on hand. I have a 500g bag, will that be enough?
My husband and I loved this recipe! I substituted the sugar for a couple drops of organic stevia and it was fantastic!
This recipe was great! I had spinach, cabbage and rainbow carrots that I needed to use from last week’s CSA, and this recipe sounded perfect. I added sliced green onions and crushed red pepper to the garlic, and cooked the shredded cabbage and julienned carrots until softened before adding the spinach. The combination of slightly sweet, salty and spicy is wonderful, and the texture of the veggies was perfect. I love your site Elise! I come here frequently for inspiration.
This sounds yummy!
Is dark sesame oil the same thing as toasted sesame oil?
Yes, in our family we are also blanchers. Never seen a fried version. We do not use sugar. We do use both finely chopped green onions and ground sesame seeds (there is a little gadget for grinding sesame seeds)
You can do similar a treatment with other vegetables.
I would recommend to leave the sugar out and cut the salt by just adding 1tsp of anchovy sauce or oyster sauce. you will get plenty of flavor. This was taught to me by the person who actually learned from the master chief who served the last king of Korea.
Great suggestion, thank you! ~Elise
I do love spinach, but I always eat it fresh. I have a natural resistance toward mushy greens. To be quite honest, they have always made me gag a little. How does the spinach feel when you eat it after this method? Is it chewy, slimy, mushy to the extreme?
Well, it’s definitely not crisp! The spinach is wilted, and wet. ~Elise
Using garlic, sesame oil and soy sauce is the holy trinity for Korean veggie dishes. Try this with bean sprouts, eggplants and even julienne potatoes.
Mix it all up with some rice and a fried egg on top with a gooey yolk and you got yourself a meal!
I made the recipe and added two tablespoons of sweated green onion. To sweat the onions, cut into small pieces and put in a frying pan on low heat with a pinch of salt. Heat until soft, but not brown.
I added two cups of the spinach to two pounds of course mashed potatoes along with a teaspoon of finely crushed black pepper. This side dish was magnificent.
Great recipe. Does the average bunch of spinach weight 1 lb?
Great question. I would guess the average bunch weighs 1/2 a pound, but it sort of depends on how big the bunch. The bunches we get at the farmers market always seem bigger than the ones we get at the supermarket. Basically you need a LOT of spinach, because it wilts down to so little. ~Elise
We made a similar korean dish of sesame pork with spinach and garlic that had very similar flavors, it was just as easy as the above but makes a full meal when served over rice!
I made this last night–it was very good! I initially thought it was a lot of spinach for just a tbsp of shoyu, but it actually came out a little soupy as the water cooked out. Very nice flavor and very quick to make.
I made this tonight and really enjoyed it. I mixed 1 tablespoon agave nectar and tamari instead of sugar and soy sauce. I always keep a head of roasted garlic on hand, so I used 4 cloves of roasted garlic instead of 3 raw cloves.
This was delicious! I loved how it was ready in minutes. Will definitely make again.
This recipe also works brilliantly with baby bok choy instead of spinach.
I made this dish over the weekend, but I added mixed mushrooms (portabello, porcini, etc.) just before adding the spinach and it was phenomenal. Thanks so much for the suggestion
Just made the spinach. It’s delicious! I think next time I’ll probably make a whole bunch and just put it in the fridge and serve cold as a side dish.
I made this over the weekend. The flavor is good, but after my one bunch of spinach wilted down, I barely had 2 servings. Which also meant I had way too many sesame seeds. I did not have the pile of spinach that is in the picture. Maybe if I blanch (as suggested in other comments) then it won’t dissapear as much? Anyway, I think that for the amounts of all the other ingredients that this recipe should be made with 2 bunches of spinach. Very nice flavor, though. A keeper!
This was one of the dishes I was raised on (yes, my mother is Korean)! Try substituting half the garlic with chopped green onion (or add more to taste). This is how my mom makes it!