This Korean Spinach Salad “Banchan” is the perfect summer side dish.
Last week, I picked up my first CSA box (Community Supported Agriculture), which contained baby arugula, lots of salad greens, spinach, scallions and fresh picked strawberries.
The strawberries were so sweet and fresh that the boys just ate these out of hand. I made a few arugula salads, including Arugula Salad and Tomato Salad, and Arugula and Roasted Beet Salad with Goat Cheese, both served with a Lemon Olive Oil Dressing. I also made lots of simple salads with all the leafy salad greens as well as an easy Korean Spinach Salad Banchan.
This week, CSA Box #2 held assorted baby salad greens, spinach, bok choy, garlic scapes, radishes and strawberries. Along with the box came a note which talked about how the “cool, wet, rainy days interspersed with raging heat waves, punctuated by severed thunderstorms” have resulted in “markedly slow growth, and very low crop yields. In some cases, we’ve lost entire seedings to either the extreme heat or cold and wet conditions.” Fortunately, the farm is increasing their plantings for the summer and fall to help make up for the sparser early summer crops.
|Bok Choy, Radishes, Garlic Scapes, Assorted Salad Greens, Spinach, Strawberries (top left clockwise)|
So, what do I plan on making with all this beautiful produce? As with the last time, the strawberries were eaten lickety-split. I will certainly be eating a lot of salads with the two bags of fresh salad greens, and the radishes will go nicely with a new hummus dip I’ve been making (recipe forthcoming). The garlic scapes will find its way into some Swiss Chard Garlic Scape Pesto as that was a huge hit with my family last week (supplemented with Swiss chard from the farmer’s market). As for the bok choy, I plan on making one of my favorite easy vegetable side dishes, Stir-Fry Bok Choy with Shitake Mushrooms. And the spinach – I can think of no better way to enjoy this than in this easy Korean Spinach Salad Banchan.
With the hot weather we’ve been experiencing lately, I’ve been thinking a lot about Korean “banchan,” the little side dishes that are integral to a traditional Korean meal. I’ve written about banchan before, including a slightly different Spinach Banchan recipe
Korean banchan are easy side dishes to make, and require little time to prepare individually; it is common for Korean dinners to include 4-6 small plates of banchan side dishes. Most banchan are comprised of just one vegetable, and are simply sauteed, require minimal time cooking, or are prepared raw.
This past week, I asked a Korean woman I met about banchan, and she told me how she prepared Korean Spinach Salad Banchan.
Easy Korean Spinach Salad “Banchan”
|This Korean Spinach Salad Makes An Easy Summer Side Dish.|
Korean Spinach Salad Recipe
- 1 bunch fresh spinach
- toasted sesame seeds
Dressing for Spinach Salad:
- 2 teaspoons gluten-free soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1 scallion minced
Blanch spinach in boiling water for 30 seconds. Drain, rinse well with cold water and squeeze dry. Cut into bite-size pieces.
To make Dressing for Spinach Salad, mix together soy sauce, sesame oil, garlic and scallion.
Toss well with blanched spinach.
Sprinkle with toasted sesame seeds.