Main ingredients 🥩
spinachgochujangdoenjangplum syrupgarlic
Solo Cooking God's Gochujang Spinach Salad
A week-long side dish made by briefly blanching sweet and slightly spicy winter spinach, then tossing it with a savory gochujang and doenjang-based dressing.
🙋 Recommended for
- ⭐ Those who want to make a quick and delicious vegetable side dish to reduce weekly meal worries
- ⭐ People who enjoy eating gochujang and doenjang seasoned spinach with warm rice
Ingredients needed 🛒3 servings
- spinach 500g
- salt 1 tablespoon (for blanching)
- gochujang 1 tablespoon
- doenjang 0.5 tablespoon
- plum syrup 1 tablespoon
- minced garlic 0.5 tablespoon
- sesame oil 2 tablespoons
- toasted sesame seeds generously
Recipe 🍳
- Trim only the red-rooted ends of the spinach, which are the most nutritious and flavorful. Cut the spinach into cross shapes or halves depending on size, then wash thoroughly.
- Rinse the cleaned spinach under running water several times to remove any impurities and dirt.
- Add 1 tablespoon of salt to a pot and bring water to a boil. Once boiling, place the spinach in the pot with the firm root ends at the bottom.
- Flip the spinach halfway through and blanch for 30 seconds. To preserve crispness, do not exceed 1 minute.
- Immediately transfer the blanched spinach to cold water to stop cooking, then rinse again under running water. Squeeze gently to remove excess moisture, leaving a slight dampness.
- In a bowl, combine 1 tablespoon of gochujang, 0.5 tablespoon of doenjang, 1 tablespoon of plum syrup, 0.5 tablespoon of minced garlic, 2 tablespoons of sesame oil, and generous toasted sesame seeds. Mix well to form the dressing.
- Pour the dressing over the squeezed spinach and toss gently and evenly, ensuring the leaves don’t clump together.
- Trim and wash the spinach roots, then blanch the roots first in boiling salted water for about 30 seconds.
- Immediately rinse under cold water and squeeze out moisture gently.
- Toss the spinach with a mixture of gochujang, doenjang, plum syrup, garlic, sesame oil, and toasted sesame seeds until well combined.
Cooking tips 💡
- Do not over-blanch the spinach—overcooking will make it lose its freshness and texture. Keep it brief, around 30 seconds.
- Avoid squeezing out too much moisture—leaving a little moisture helps keep the spinach tender and soft.
- Store the finished spinach salad in a container for easy serving. It also makes a great warm rice bowl when topped with a fried egg and mixed in like a bibimbap.
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