Simple Spinach Salad with Korean Flair

Ingredients

Greens & Vegetables

• 4 cups baby spinach leaves
• 1/2 cup cucumber, thinly sliced into half‑moons
• 1/2 cup carrot, julienned
• 2 scallions, thinly sliced

Korean Dressing

• 2 tablespoons gochujang (Korean red‑pepper paste)
• 1 tablespoon low‑sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon honey (or agave for vegan)
• 1 clove garlic, minced
• ½ teaspoon freshly grated ginger

Seasonings & Garnish

• 1 tablespoon toasted sesame seeds
• Salt and freshly ground black pepper, to taste

Instructions

Making the Korean Dressing

1. Combine Base Ingredients. In a small bowl whisk together gochujang, soy sauce, sesame oil, and rice vinegar. This creates the salty‑sweet‑tangy backbone of the sauce.
2. Incorporate Sweetness & Aromatics. Add honey, minced garlic, and grated ginger. Whisk until the mixture is smooth; the honey helps mellow the gochujang’s heat while the aromatics add depth.
3. Season. Taste and finish with a pinch of salt and a grind of black pepper. Adjust sweetness or acidity by adding a tiny drizzle of honey or a splash more rice vinegar, if desired.

Assembling the Salad

1. Dress the Greens. Drizzle the prepared Korean dressing over the spinach mixture. Toss gently with clean hands or salad tongs until every leaf is lightly coated. The dressing should cling but not pool.
2. Add Protein & Garnish. Arrange the sliced eggs or tofu on top, then sprinkle with toasted sesame seeds and the sliced scallions. These final touches add texture and a pop of aroma.
3. Serve Immediately. Transfer the salad to serving bowls or plates. The fresh greens stay crisp, and the flavors remain vibrant when enjoyed right away.