Sizzling Spicy Korean Spinach Side Dish: A Flavorful Addition to Your Table

Ingredients

Main Ingredients

• 2 large bunches fresh spinach (about 600 g)
• 1 tablespoon toasted sesame oil

Sauce & Seasonings

• 2 teaspoons Korean red pepper flakes (gochugaru)
• 1 tablespoon soy sauce (or tamari for gluten‑free)
• 1 teaspoon sugar (or alternative sweetener)
• 2 cloves garlic, minced
• 1 scallion, thinly sliced (optional)

Garnish

• 1 tablespoon toasted sesame seeds
• Pinch of coarse sea salt (to finish)

Instructions

Preparing the Spicy Sauce

1. Combine Wet Ingredients. In a small mixing bowl whisk together soy sauce, sesame oil, gochugaru, sugar, and the minced garlic. The mixture should be smooth and slightly glossy, indicating the sugar has dissolved.
2. Heat the Pan. Place a wide skillet over medium‑high heat. Add a drizzle of sesame oil and let it shimmer—this is the temperature at which the spinach will sizzle without steaming.
3. Sauté the Spinach. Add the well‑drained spinach to the hot skillet. Toss quickly for about 1 minute, allowing the leaves to pick up a light char and the sauce to coat each strand.
4. Finish the Dish. Sprinkle the toasted sesame seeds and optional scallion over the spinach. Give everything one last quick toss, then taste and add a pinch of sea salt if needed.
5. Serve Immediately. Transfer the sizzling spinach to a serving bowl, drizzle any remaining pan juices on top, and present while the heat is still dancing on the surface.