Rustic Korean Spinach

This version of the popular spinach Korean side dish (banchan) is from the Southern part of Korea.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  bunch spinach
• 2  teaspoons  korean  soybean paste (doenjang)
• 2  teaspoons  korean  chili paste (gochujang)
• 1  garlic clove, finely minced
• 2  teaspoons  sesame oil
• 2  teaspoons sesame seeds

Directions

1. Cut off the tips of spinach and clean thoroughly.
2. Boil a pot of water and blanch the spinach for 1 minute.
3. Drain and rinse spinach under cold water and squeeze out the liquid.
4. Separate the spinach strands in a mixing bowl and cut into a few sections if you prefer shorter length.
5. Add the rest of the ingredients into the bowl. Using your finger tips (gloved if you prefer) smear the doenjang and gochujang pastes together to combine and then toss everything together as you gently massage around the spinach, so that every strand of spinach will get seasoned.
6. Taste and adjust seasoning if desired.