Waitrose and Partners
Spinach banchan

Spinach banchan

This side dish from chef Judy Joo, with nutty sesame oil, zesty salad onions and enough of a garlicky bite to keep you reaching for more, takes just 10 minutes to make and vanishes twice as fast. Judy recommends serving it with her whole sea bass and Korean potato salad. Discover more spinach recipes. Follow Judy on Instagram.

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VeganVegetarianLow in saturated fatSource of fibre1 of your 5 a day3 plant varieties
  • Serves6
  • CourseSide
  • Prepare5 mins
  • Cook5 mins
  • Total time10 mins
  • Pluschilling

Ingredients

  • 3 tbsp toasted sesame oil
  • 1½ tbsp soy sauce
  • 1½ tsp sesame seeds, crushed using a pestle and mortar
  • ½ tsp caster sugar
  • 1 large clove garlic, finely grated
  • 2 salad onions, finely sliced
  • 3 x 260g packs spinach

Method

  1. In a medium bowl, mix the sesame oil, soy sauce, sesame seeds, sugar, garlic and salad onions. Season with black pepper, stir until the sugar has dissolved, then set aside.

  2. Bring a large pan of salted water to the boil and prepare a bowl of iced water. Briefly cook the spinach in batches until just wilted, then transfer to the iced water. Drain well, then squeeze out as much excess water as possible.

  3. Gently loosen the clumps of spinach with your fingers, transfer to the bowl of dressing, toss to coat, then season. Cover and chill for about 1 hour to let the flavours develop before serving at room temperature.

Cook’s tip

Level up
Squeezing out every last bit of water keeps this banchan glossy. It’s best after resting in the fridge for an hour, though even 20 minutes will do.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

463kJ/ 112kcals

Fat

8.6g

Saturated Fat

1.2g

Carbohydrates

3.2g

Sugars

2.8g

Fibre

3.1g

Protein

4g

Salt

0.8g

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