Simple Korean Spinach Salad "Banchan"

From Jeanette's Healthy Living


  • 1 bunch fresh spinach
  • 2 teaspoons gluten-free soy sauce
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1 scallion, minced
  • toasted sesame seeds


  1. Blanch spinach in boiling water for 30 seconds. Drain, rinse well with cold water and squeeze dry.
  2. Cut blanched spinach into bite-size pieces.
  3. Mix together soy sauce, sesame oil, garlic and scallion.
  4. Toss well with blanched spinach.
  5. Sprinkle with toasted sesame seeds.