Korean Spinach Banchan

Korean Spinach Banchan (Side Dish)

Korean Spinach Banchan (Side Dish)

Serve this fabulous-tasting Korean side dish alongside any Asian meal. Great way to get some greens in!
Course: Side Dish
Cuisine: Asian, Korean
Servings: 4
Author: Mrs. Plant


  • 16 oz spinach leaves
  • 1-2 t toasted sesame oil (optional, but elevates the flavor of this dish!)
  • 1/2 t salt
  • 2 small cloves of garlic minced
  • 1 green onion (white part only) chopped finely
  • 2 t toasted sesame seeds


  • Blanch spinach in boiling water for 1 minute. Using a strainer spoon and drop spinach pieces into ice bath.
  • When the spinach is cool to the touch, take a handful of it and squeeze the water out of it really well. Make sure your hands are washed first! Place the drained handfuls of spinach on a cutting board. Continue to squeeze handfuls until all of the spinach is on the cutting board. Cut each "ball" of spinach it 4 sections. Separate the spinach as you place into a small glass or metal storage bowl.
  • Add the rest of the ingredients and stir well using 2 forks or chopsticks to separate the spinach and make sure they get well coated with the ingredients.
  • Refrigerate and serve cold or at room temperature (I like it this way best!).
    Vegan Oil-Free Jjajangmyeon

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